1 whole chicken (around 3 pounds)
2 onions, finely chopped
1 medium potato, peeled and sliced
4 to 7 cloves of garlic, minced
2 bay leaves
1 tsp. ground cumin
1 tsp. oregano
1 Tbsp. chili powder
2 cups soft white bread crumbs
2 chicken bouillon cubes
1 3/4 cups water
Optional garnish: cilantro
Wash chicken inside and out and place in crockery cooker. Push potato slices to bottom sides of pot. Add onions, garlic, spices and bread crumbs, pushing the crumbs down around the chicken. Microwave bouillon cubes with water and pour over the chicken.
Cover and cook on low heat seven hours or high heat for four hours. Remove lid and let cool for about 20 minutes. Carefully lift chicken onto plate using two wide slotted spoons. Remove and discard bay leaves, skin and bones. When sauce is very warm (not hot), use slotted spoon to check for remaining bones. Then pour sauce into a food processor or blender and process until smooth. Serve chicken with sauce, garnished with cilantro.