Crock pot slow cooker whole chicken is a recipe I created when I’m short on time. Imagine coming home after a long work day to a delicious dinner that’s ready to devour as soon as you step in the door. If you haven’t tried making a whole chicken in the slow cooker, you’re missing out.
Slow cooker whole chicken with gravy is a fantastic method to get juicy and tender chicken.
Chopped root vegetables and fresh herbs create a flavorful nest for your chicken to gently cook on. The chicken juices drip all over your veggies, boosting the flavor of your veggies, then create the best gravy to serve it all with!
A full dinner made all in one pot!
Ingredients
- 4 ribscelery
- 1red onion (peeled and cut into 8 wedges)
- 2carrots
- 3 clovesgarlic
- 2 sprigsrosemary
- 2 sprigsthyme
- 2 teaspoonssalt
- 1 teaspoonpaprika
- 1/4 teaspoonblack pepper
- 5 poundschicken
- 1 tablespoonbutter (unsalted )
- 1 tablespoonflour ((all-purpose flour))
- 10cherry tomatoes
Tools
- 1 Slow Cooker
- 1 Colander
First put on carrots, onion, celery, garlic cloves, rosemary, cherry tomatoes and thyme sprigs into a slow cooker bowl, creating a nest for the chicken.
In a small bowl combine salt, paprika, black pepper, and olive oil to make a seasoning paste.
Spread the seasoning paste evenly over the chicken skin. Place the chicken breast side up on the vegetables.
Cover and cook on the (High) setting for 4 hours, or (Low) setting for 6 to 7 hours, or until the breasts reach an internal temperature of 160 to 165ºF, and thighs reach 170ºF.
For Gravy:
Carefully transfer chicken to a plate.
Transfer chicken drippings to a fat separator. Heat a medium sized pan over medium heat.
Melt 1 tablespoon of unsalted butter in the pan and then whisk in 1 tablespoons flour. Once a pale roux is formed, turn the heat up to medium-high.
Gradually whisk in 1 cup chicken drippings. Stir continuously until thickened, about 2 minutes. Add more chicken drippings for a thinner sauce. Season gravy with salt and pepper.
Enjoy By Lidia!