Slow Cooker Roast Chicken And Gravy

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In the past, I’ve always had crappy results when I’ve tried to cook a whole chicken in the slow cooker. The bird would always be overcooked, stringy, mushy, and dry. Super icky. Last night, I cooked a whole chicken in my slow cooker and it was AMAZING! I‘ll never prepare a whole chicken any other way again. Yes, that was a hyperbolic statement but I’m sticking with it.

The method I followed was a mash-up between Sarah Fragoso’s Spice Rub Crock Pot Chicken and the chicken in a pot recipe from Slow Cooker Revolution.  I heart both, so how could I fail? 

Ingredients:

  • 4-5 pound organic kosher chicken (I prefer the taste of the salt-washed bird)
  • 2 tablespoons of ghee
  • 2 onions, chopped medium (or 2 cups of your favorite alliums)
  • 6 cloves of garlic, peeled
  • 1 teaspoon tomato paste (you can use up to a tablespoon to add more umami)
  • ¼ cup chicken stock
  • ¼ cup white wine (replace with 1/4 cup extra chicken stock if on Whole30)
  • Sunny Paris seasoning (or your favorite seasoning)
  • Kosher salt
  • Freshly ground pepper

Here’s what you do:

Gather and chop up your veggies…

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…and melt the ghee in a large cast iron skillet over medium heat. Sauté the onions and garlic (I threw in some scallions, too)…

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…and add the tomato paste.

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The aromatics should be softened and lightly browned after 8-10 minutes. Season the vegetables with salt and pepper to taste.

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Then, deglaze the pan with the wine and/or chicken stock, and transfer everything to your slow cooker. Dry off the bird and season it well — inside and out — with salt, pepper, and your favorite poultry seasoning. (I like Sunny Paris seasoning from Penzeys Spices.)

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Place the chicken breast side down in the slow cooker, put on the cover, and set it to cook on low for 4-6 hours.

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This bird was close to 4 pounds, so I aimed for about 4.5 hours of simmering.

When the chicken’s finished cooking…

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…take it out of the slow cooker and let it rest for 20 minutes.

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De-fat the braising sauce…

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…check for seasoning, and blend it with an immersion blender

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… to make a delicious gravy.

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This gravy is kickass!

Rip up the chicken up with your hands like a true cavegirl or caveguy…

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…and serve it with the gravy.

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My favorite thing about this recipe is the breast stays moist! Love it! Don’t ever cook chicken longer than 6 hours on low!

And DON’T FORGET TO SAVE THE GRAVY! It’s pretty much incredible on everything.