Servings
Font
Back
Slow Cooker Whole Chicken & Gravy
4.9 from 233 votes

Slow Cooker Whole Chicken & Gravy

This slow cooker recipe yields a tender whole chicken infused with a smoky, savory seasoning blend including smoked paprika and herbs. The chicken is cooked gently on a bed of onions and foil balls that elevate it, preventing it from steaming and promoting even cooking. The optional broiling step crisps the skin with a golden finish. The drippings are transformed into a smooth gravy thickened with cornstarch, providing a complementary sauce with rich flavor and texture.

Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 6 servings
Calories: 479 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 chicken about 4lbs, whole
  • 2 lices onion
  • 2 tablespoons olive oil
  • cornstarch
  • chicken broth optional
Seasoning Mix
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon seasoned salt (or to taste)
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon parsley dried
  • ½ teaspoon thyme dried leaves

Instructions

    Cup of Yum
  1. Combine all seasoning mix ingredients in a small bowl.
  2. Brush chicken with olive oil and rub seasoning into chicken.
  3. Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker. (You can use onion and carrot chunks instead if you prefer).
  4. Cover and cook on low 7-8 hours or high 4-5 hours. (165 degrees)
  5. Remove chicken and place on a small pan. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.
Gravy
  1. Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
  2. In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
  3. Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
  4. Taste and season with salt & pepper.

Notes

  • Use two thick onion slices and foil balls to elevate the chicken off the slow cooker bottom for even cooking.
  • Broiling after slow cooking crisps the skin but is optional depending on preference.
  • Rest the chicken for 10 minutes after cooking before slicing to retain juices.
  • Adjust cornstarch slurry amounts gradually to reach preferred gravy thickness.
  • Add chicken broth if drippings are insufficient to make about 2 cups of gravy base.

Nutrition Information

Calories 479 (24%) Carbohydrates 1g (0%) Protein 35g (70%) Fat 35g (54%) Saturated Fat 9g (45%) Cholesterol 142mg (47%) Sodium 716mg (30%) Potassium 392mg (8%) Vitamin A 760IU (15%) Vitamin C 4mg (4%) Calcium 21mg (2%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 479

% Daily Value*

Calories 479 24%
Carbohydrates 1g 0%
Protein 35g 70%
Fat 35g 54%
Saturated Fat 9g 45%
Cholesterol 142mg 47%
Sodium 716mg 30%
Potassium 392mg 8%
Vitamin A 760IU 15%
Vitamin C 4mg 4%
Calcium 21mg 2%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.