Slow Cooker Whole Chicken with Savory Gravy Recipe
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.
- 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
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
- Prepare the seasoning mix: Combine paprika, smoked paprika, seasoned salt, garlic powder, black pepper, dried parsley, and dried thyme leaves in a small bowl.
- 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.
- 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.)
- 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.
- 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.
- 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.
- Make cornstarch slurry: In a small bowl, mix 4 tablespoons cornstarch with 4 tablespoons water until smooth.
- 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.
- Season the gravy: Taste and adjust seasoning with salt and pepper as needed before serving.
- 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
