Slow Cooker Whole Chicken Recipe

Slow Cooker Whole Chicken Recipe

from iwashyoudry.com
Main Dish
260 min
6 servings
692 kcal / serving

This easy prep, Slow Cooker Whole Chicken recipe makes juicy, flavorful chicken and veggies with a silky gravy from the drippings as well!

Ingredients

  • 3 lb.whole chicken (thawed)
  • 3 tspitalian seasoning
  • 1 ½ tspsalt
  • 1 ½ tsppaprika
  • 1 tspblack pepper
  • 1 tspgarlic powder
  • 1 tsponion powder
  • 1 tbspolive oil
  • 6ribs celery (chopped)
  • 6 largecarrots (peeled and chopped)
  • 1 largeonion (chopped)
  • 24 ozbaby potatoes (halved)
  • fresh herbs (such as rosemary & thyme)
  • 2 tbspbutter
  • 2 tbspall purpose flour

Directions

  1. 1

    Pat chicken dry with plenty of paper towels, remove any giblets from inside the cavity of bird and pat dry inside with paper towels.

  2. 2

    Combine the Italian seasoning, salt, paprika, pepper, garlic powder and onion powder in a small bowl and stir in the olive oil to create a seasoning paste. Rub the seasoning all over the chicken skin, including the inside of the cavity. Set aside.

  3. 3

    Place all the vegetables and potatoes inside the bottom of the slow cooker, creating a nest to rest the bird on. Place the fresh herbs on top of the veggies. Place the whole bird, breast-side up, on top of the veggies and cover tightly with lid.

  4. 4

    Cook on LOW for 6 to 8 hours, or HIGH for 4 to 5 hours, until the chicken reaches an internal temperature of 165 degrees in the breast.

(optional - crispy skin)

  1. 1

    For a crispy chicken skin, carefully remove the chicken from the slow cooker and place on a foil-lined baking sheet. Drizzle the chicken with a little olive oil and place about 10 inches under the top broiler of your oven. Cook until skin is golden brown, about 3 to 5 minutes.

To make gravy

  1. 1

    Use a slotted spoon to remove the veggies, potatoes and herbs from the slow cooker and set aside on a platter. Strain the liquid left in the slow cooker through a fine mesh strainer and into a fat separator.

  2. 2

    Heat a small pot with 2 tbsp of butter until melted, over medium heat. Whisk in 2 tbsp of flour until smooth. Gradually whisk in 1 ¼ cup of de-fatted chicken drippings until gravy is nice and smooth. Season with salt and pepper to taste.