Slow Cooker Whole Chicken
Yield: 6 servings
Calories: 677kcal
Easy slow cooker whole chicken recipe with juicy meat and tender root vegetables, plus a flavorful gravy you can drizzle on top.
Ingredients
Chicken
- 1 pound (454 g) baby red potatoes, quartered, about 1-inch pieces
- 2 cups (271 g) celery, cut into 2-inch pieces
- 2 cups (309 g) carrots, peeled and cut into 1-inch pieces
- ½ red onion, peeled and cut into 4 wedges
- 4 garlic cloves, peeled and smashed, divided
- 4 sprigs of rosemary, divided
- 6 sprigs of thyme, divided
- 5 pound (2.27 kg) whole chicken
- 2 ½ teaspoons (15 g) kosher salt, divided, plus more for seasoning
- ½ teaspoon black pepper, divided, plus more for seasoning
- 2 lemon wedges, plus more for garnish
- 2 tablespoons (30 g) unsalted butter, melted or olive oil
- 1 ½ teaspoons (3 g) paprika, sweet or smoked
- 1 teaspoon chopped thyme, or ½ teaspoon dried
- ½ cup (120 ml) unsalted chicken stock, or broth
Gravy
- ¼ cup (60 g) unsalted butter
- ¼ cup (34 g) all-purpose flour
- chicken stock, or broth, as needed
Special Equipment
Instructions
Chicken
- In a 6-quart slow cooker, arrange potatoes, celery, carrots, onion, 3 garlic cloves, 3 rosemary sprigs, and 4 thyme sprigs. Place most of the vegetables towards the edges so that the chicken can be placed in the center.
- Remove the giblets and neck from the chicken. Dry the outside and inside surfaces with paper towels. Massage the cavity with ½ teaspoon salt and ¼ teaspoon pepper. Add 1 sprig of rosemary, 2 sprigs of thyme, 1 garlic clove, and lemon wedges to the chicken's cavity.
- Tuck the wings back and tie the legs together with butcher's twine.
- In a small bowl, combine 2 tablespoons melted butter, 2 teaspoons salt, paprika, and ¼ teaspoon black pepper. Set the paste aside. If the butter hardens, microwave it in 5-seconds intervals to melt.
- Place the chicken on a sheet pan breast-side down. Brush the seasoning paste over the bottom. Flip over and brush the top of the breast, wings, and thighs. Place the chicken breast-side up on the bed of vegetables.
- Add ½ cup chicken stock to the pot. Cover and cook on the “High” setting for about 4 to 5 hours, or “Low” setting for about 7 to 8 hours, or until the breasts reach an internal temperature of 160 to 165ºF (71 to 74ºC), and thighs reach about 170ºF (77ºC). The potatoes should be fork-tender.
- Place a large spoon in the chicken's cavity, use it to tilt, and drain the juices into the pot. Transfer the chicken to a cutting board and rest for 15 minutes before carving. See notes for how to make a crispier skin (optional).
- Use a large spoon to scoop the vegetables into a platter or bowl, cover with foil to keep warm.
Gravy
- Transfer chicken drippings to a measuring cup. Add additional chicken stock until the volume reaches 2 cups.
- Heat a medium-sized pan over medium heat. Melt the butter and then whisk in flour. Whisk and cook until a pale yellow roux forms, about 1 to 2 minutes.
- Gradually whisk in 2 cups of chicken drippings. Turn the heat up to medium-high, continuously stir until thickened, about 1 to 2 minutes. Add more chicken stock if desired to thin the sauce, it will thicken more as it cools. Season gravy with salt and pepper.
To Serve
- Once the chicken has rested, carve it into smaller pieces and slice the breast. Serve with vegetables, lemon slices, and gravy on the side.
Notes
- Short Video: Watch this recipe come together.
- For Crispy Skin: Carefully transfer the chicken to a foil-lined baking tray with a wire rack on top. It helps to place a large spoon inside the cavity to lift it out of the pot. Brush the surface with olive oil and broil 10-inches away from the top of the oven until the skin browns, about 5 to 10 minutes.
- To Brown the Vegetables: Place the vegetables on a foil-lined sheet tray. Broil 10-inches away from the top of the oven until lightly browned, about 8 to 10 minutes.
- Make it Gluten-Free: For the gravy, substitute all-purpose flour with gluten-free flour or cassava flour. The liquid for the gravy can also be thickened with a cornstarch slurry. Combine 2 tablespoons of cornstarch with ¼ cup of cold water. Bring the 2 cups of chicken liquid/stock to a boil over medium-high heat, then slowly whisk in the slurry until thickened, about 1 minute.
Nutrition
Calories: 677kcal | Carbohydrates: 32g | Protein: 43g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 156mg | Sodium: 1176mg | Potassium: 1258mg | Fiber: 6g | Sugar: 2g | Vitamin A: 754IU | Vitamin C: 20mg | Calcium: 681mg | Iron: 19mg
Recipe Link