Slow Cooker Whole Chicken with Savory Gravy Recipe

Introduction

This slow cooker whole chicken recipe delivers tender, juicy meat with a flavorful seasoned crust and rich homemade gravy. It’s a hands-off meal perfect for busy days when you want a comforting, satisfying dinner.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 slices onion
• 2 tablespoons olive oil
• Cornstarch (for gravy)
• Chicken broth (optional, for gravy)
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon seasoned salt (or to taste)
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme leaves

Instructions

1. Step 1: Combine paprika, smoked paprika, seasoned salt, garlic powder, black pepper, dried parsley, and dried thyme in a small bowl to make the seasoning mix.
2. Step 2: Brush the chicken with olive oil and rub the seasoning mix all over the chicken evenly.
3. Step 3: Roll up small balls of foil and place them in the bottom of the slow cooker along with the 2 thick onion slices. This will lift the chicken slightly off the bottom. Place the chicken breast side up on top of the foil and onions.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the internal temperature reaches 165°F (74°C).
5. Step 5: Remove the chicken and place it on a pan. Broil for 3-4 minutes to crisp the skin, if desired. Let the chicken rest for 10 minutes before slicing.
6. Step 6: For the gravy, remove the foil and onion from the slow cooker and set the slow cooker to high. Add chicken broth if needed to make about 2 cups of liquid.
7. Step 7: In a small bowl, mix 4 tablespoons cornstarch with 4 tablespoons water to form a slurry.
8. Step 8: Whisk about two-thirds of the cornstarch slurry into the slow cooker drippings and broth. Let it cook on high, adding more slurry if necessary to reach the desired gravy thickness. Cook for at least 5 minutes.
9. Step 9: Taste the gravy and adjust seasoning with salt and pepper as needed before serving.

Tips & Variations

• Use onion and carrot chunks instead of foil balls and onion slices to lift the chicken and add extra flavor.
• For a smoky twist, increase the smoked paprika or add a dash of chipotle powder.
• To make the skin extra crispy, broil under high heat carefully watching so it doesn’t burn.
• Leftover chicken can be shredded and used in soups, salads, or sandwiches.

Storage

Store leftover chicken and gravy in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. The gravy can be loosened with a splash of chicken broth when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this chicken without the foil balls?

Yes, but the foil balls help lift the chicken off the slow cooker bottom to ensure even cooking and prevent it from sitting in juices. You can also use vegetable chunks as a substitute.

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the thickest part of the thigh for accuracy.

Slow Cooker Whole Chicken with Savory Gravy Recipe

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This Slow Cooker Whole Chicken & Gravy recipe offers a simple and hands-off way to prepare a flavorful, tender whole chicken with a rich, homemade gravy. Slow-cooked to perfection with a blend of savory spices and finished under the broiler for crispy skin, this comforting meal is perfect for a fuss-free dinner that delivers classic taste and juicy texture.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 7-8 hours (low) or 4-5 hours (high)
• Total Time: 7 hours 15 minutes to 8 hours 15 minutes (low) or 4 hours 15 minutes to 5 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 whole chicken (about 4lbs)
• 2 slices onion
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon seasoned salt (or to taste)
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme leaves

Gravy

• Chicken broth (optional, to create about 2 cups of liquid)
• 4 tablespoons cornstarch
• 4 tablespoons water
• Salt and pepper (to taste)

Instructions

1. Prepare the seasoning mix: Combine paprika, smoked paprika, seasoned salt, garlic powder, black pepper, dried parsley, and dried thyme leaves in a small bowl.
2. Season the chicken: Brush the whole chicken with olive oil thoroughly. Rub the seasoning mixture evenly all over the chicken to ensure full flavor coverage.
3. Set up slow cooker: Roll up small balls of aluminum foil and place them in the bottom of the slow cooker to elevate the chicken. Add two thick slices of onion on top of the foil balls. Place the chicken breast-side up on the foil and onions, so it is lifted slightly off the slow cooker base. (Alternatively, use onion and carrot chunks if preferred.)
4. Slow cook the chicken: Cover the slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours until the internal temperature reaches 165°F (74°C) and the chicken is tender.
5. Optional broil for crispy skin: Carefully remove the cooked chicken and transfer it to a small pan. Place under the broiler for 3-4 minutes to crisp up the skin. Then let the chicken rest for 10 minutes before slicing to retain juices.
6. Prepare the gravy base: Remove the foil balls and onion slices from the slow cooker. Turn the slow cooker setting to high. If there’s not enough liquid, add chicken broth to make approximately 2 cups of drippings and broth combined.
7. Make cornstarch slurry: In a small bowl, mix 4 tablespoons cornstarch with 4 tablespoons water until smooth.
8. Thicken the gravy: Whisk about two-thirds of the cornstarch slurry into the slow cooker liquid while it’s on high. If the gravy is not thick enough, add more slurry a little at a time until the desired consistency is reached. Let the gravy cook for at least 5 minutes, stirring occasionally.
9. Season the gravy: Taste and adjust seasoning with salt and pepper as needed before serving.
10. Serve: Slice the rested chicken and serve with the flavorful gravy poured over or on the side.

Notes

• Brushing olive oil on the chicken before seasoning helps the spices stick better and promotes browning.
• Using foil balls to elevate the chicken helps it cook evenly and prevents the bottom from getting soggy.
• Broiling the chicken skin at the end is optional but gives a nice crispy texture.
• Adjust the seasoned salt according to your preferred saltiness level.
• For a gluten-free version, confirm that the seasoned salt contains no wheat-based additives.
• Leftover gravy can be refrigerated and reheated gently with additional broth if needed to loosen.

Keywords: slow cooker whole chicken, slow cooker chicken recipe, chicken with gravy, easy chicken dinner, slow cooked chicken, homemade chicken gravy