Name: Slow Cooker Whole Chicken with Gravy
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Ingredients: 1 yellow onion (medium); 1 carrot(s) (large); 1 organic chicken (about 5 pounds); 1 tablespoon olive oil; 5 tablespoons butter ((unsalted), soft); 6 clove garlic (minced); 2 tablespoons parsley (chopped); 1 tablespoon rosemary (minced); 1 tablespoon thyme (minced); 2 teaspoons salt; 1 teaspoon paprika; ½ teaspoon pepper; 1 lemon (halved); 4½ tablespoons all-purpose flour; salt and pepper

Are you tired of turning on your oven? I am!

Here’s a DELICIOUS recipe for WHOLE CHICKEN that doesn’t use the oven. Instead, it uses the magical crock pot!

This is a MUCH EASIER way to cook a whole chicken. You’ll be impressed with how delicious the results are: perfectly cooked tender, juicy meat with a flavorful gravy that takes minutes to make.

After seasoning the chicken with an herb garlic butter mixture, you just lay it in the slow cooker and cook on high for 3.5 hours. That’s it!

You’ll use the drippings to make a simple but delicious gravy. Make some creamy mashed potatoes, and you’ll have a delicious home cooked meal that’s super satisfying.

If you enjoy this recipe and want more like it, check out my cookbook Beach House Dinners. 🙂

Print Recipe

5 from 3 votes

Slow Cooker Whole Chicken with Gravy

Prep Time30

Cook Time3 30

Total Time4

Course: Main Course

Cuisine: American

Keyword: whole chicken

Servings: 6

Calories: 419kcal

Ingredients

1 yellow onion medium
1 carrot(s) large
1 organic chicken about 5 pounds
1 tablespoon olive oil
5 tablespoons butter (unsalted), soft
6 clove garlic minced
2 tablespoons parsley chopped
1 tablespoon rosemary minced
1 tablespoon thyme minced
2 teaspoons salt
1 teaspoon paprika
½ teaspoon pepper
1 lemon halved

Gravy:

4½ tablespoons all-purpose flour
salt and pepper

Directions

In the morning, prepare the chicken:

Peel then slice the onion into ½-inch-thick rings and lay them flat in a slow cooker. Peel and cut the carrot into thirds. Cut each piece in half lengthwise and lay on top of the onions.
Discard giblets from chicken cavity. Wash chicken, pat dry, and place in a large bowl. Rub the chicken all over with 1 tablespoon olive oil. Mix the butter, garlic, parsley, rosemary, thyme, salt, paprika, and pepper in a small bowl. Carefully separate the skin from the flesh of the chicken. Spread the butter-garlic-herb mixture under the skin, followed by the top of the skin and cavity. Place the lemon halves inside the cavity. Place chicken in the slow cooker breast-side down. Cook on high for 3 ½ hours.

In the evening:

Carefully transfer chicken to a platter and cover with foil to keep warm. Strain the chicken jus into a medium pot. Use a large spoon to remove and discard the top layer of fat. You should have about 3 cups of jus left (If not, just add chicken broth/stock or water to make up the difference). Pour 1 cup jus into a small bowl and whisk in 4½ tablespoons flour. Then add mixture back to the pot and whisk over medium heat until thickened. Season with salt and pepper.

Nutrition

Tags: Recipes From Beach House Dinners Cookbook