Slow Cooker Whole Chicken
Slow cooker whole chicken with gravy is the easiest method to get juicy and tender pieces of Rotisserie style chicken!
- Prep time
- 20 min
- Cook time
- 4 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 cloves garlic (peeled and smashed)
- 4 rosemary (sprigs)
- 4 thyme (sprigs)
- 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
- 1
Arrange celery, carrots, onion, garlic cloves, rosemary, and thyme sprigs into a 6 quart slow cooker bowl, creating a nest for the chicken.
- 2
Combine salt, paprika, black pepper, dried thyme, and olive oil in a small bowl to make a seasoning paste.
- 3
Remove the giblets and neck from the chicken. Dry the outside and inside of the chicken with paper towels.
- 4
Spread the seasoning paste evenly over the chicken skin. Place the chicken breast side up on the vegetables.
- 5
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.
- 6
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.
- 7
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.
- 8
Transfer chicken to a carving board and rest for 15 minutes before carving.
- 9
To serve, add vegetables to a platter and place carved chicken on top.
- 10
Transfer chicken drippings to a fat separator. Heat a medium sized pan over medium heat.
- 11
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.
- 12
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.