Slow Cooker Whole Chicken
Slow cooker whole chicken with gravy is the easiest method to get juicy and tender pieces of Rotisserie style chicken recipe!
Servings: 4 servings
Calories: 182kcal
Ingredients
- 6 celery ribs cut into 2-inch pieces
- 2 carrots peeled and cut into 1 ½ inch pieces
- 1 red onion peeled and cut into 8 wedges
- 8 ounces red potatoes cut into 1-inch pieces
- 5 garlic cloves peeled and smashed
- 4 sprigs of rosemary
- 4 sprigs of thyme
- 2 teaspoons kosher salt plus more for seasoning
- 1 ½ teaspoons paprika
- ½ teaspoon black pepper plus more for seasoning
- ½ teaspoon dried thyme or 1 teaspoon chopped fresh
- 4 teaspoons olive oil plus more for brushing
- 4 to 5- pound chicken
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Instructions
For Chicken:
- Arrange celery, carrots, onion, garlic cloves, rosemary, and thyme sprigs into a 6 quart slow cooker bowl, creating a nest for the chicken.
- Combine salt, paprika, black pepper, dried thyme, and olive oil in a small bowl to make a seasoning paste.
- Remove the giblets and neck from the chicken. Dry the outside and inside of the chicken with paper towels.
- 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 to 5 hours, or “Low” setting for 6 to 8 hours, or until the breasts reach an internal temperature of 160 to 165ºF, and thighs reach 170ºF.
For Crispy Skin (OPTIONAL):
- Carefully transfer chicken to a foil-lined baking tray with a rack on top. Brush the chicken with olive oil and broil 10-inches away from the top of the oven until the skin is browned and crisp, about 5 minutes.
- To further brown the vegetables, transfer to a foil-lined baking tray and broil 10-inches away from the top of the oven for about 8 to 10 minutes.
- Transfer chicken to a carving board and rest for 15 minutes before carving.
- To serve, add vegetables to a platter and place carved chicken on top.
For Gravy:
- Transfer chicken drippings to a fat separator. Heat a medium sized pan over medium heat.
- Melt 2 tablespoons of unsalted butter in the pan and then whisk in 2 tablespoons flour. Once a pale roux is formed, turn the heat up to medium-high.
- Gradually whisk in 1 cup defatted chicken drippings. Stir continuously until thickened, about 2 minutes. Add more chicken drippings for a thinner sauce. Season gravy with salt and pepper.
Nutrition
Calories: 182kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 545mg | Potassium: 383mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5955IU | Vitamin C: 13.4mg | Calcium: 57mg | Iron: 1.4mg