Tender and Juicy Slow-Cooked Whole Chicken with Rich Homemade Gravy
Nutritional value per serving
Calories650kcal
Carbs5gram
Fat40gram
Protein55gram
Ingredients
- whole chicken (about 1.5 kg)1 piece
- olive oil (extra virgin recommended for best flavor)2 tbsp
- salt (preferably kosher or sea salt)1.5 tsp
- black pepper (freshly ground for better taste)1 tsp
- garlic powder1 tsp
- onion powder1 tsp
- dried thyme1 tsp
- paprika (smoked or sweet)1 tsp
- water (for gravy)250 ml
- all-purpose flour (for thickening gravy)2 tbsp
- butter2 tbsp
This slow-cooked whole chicken recipe ensures tender, juicy meat infused with aromatic herbs and spices. The homemade gravy made from the chicken drippings adds a comforting, rich flavor, perfect for family dinners or meal prepping. It is beginner-friendly, requires minimal hands-on time, and uses common ingredients. The total cost of ingredients is approximately $12 USD / €11 / £9 / ₹900. This dish yields approximately 4 servings with around 650 kcal per serving. It suits omnivores and can be adapted for gluten-free diets. Difficulty is easy, and the total cooking time including prep is about 6 hours and 30 minutes, mostly unattended cooking in a slow cooker.
Preparation instructions
Prepare the Chicken
1Pat the whole chicken dry with paper towels inside and out to ensure crispy skin. Rub olive oil all over the chicken. In a small bowl, mix salt, pepper, garlic powder, onion powder, dried thyme, and paprika. Rub the spice mixture evenly over the chicken, both inside the cavity and on the outside. This seasoning will infuse the chicken with flavor as it cooks. (5 minutes)
Place Chicken in Slow Cooker
2Place the seasoned whole chicken breast-side up into the slow cooker. Make sure the slow cooker bowl is clean before use to avoid any contamination. Close the lid securely. (2 minutes)
Cook on Low Heat
3Set your slow cooker to low. Cook the chicken for about 6 hours, or until the internal temperature of the thickest part of the thigh reaches 75°C (165°F) using a meat thermometer. This is the USDA recommended safe internal temperature for poultry. Avoid opening the lid frequently to keep the heat consistent. (6 hours)
Check Doneness
4After 6 hours, use a meat thermometer to ensure the chicken is fully cooked by checking the thigh's thickest part, avoiding bone contact. Juices should run clear when pierced. If the temperature is below 75°C (165°F), cook for an additional 30 minutes and recheck. (5 minutes)
Remove Chicken and Rest
5Carefully remove the chicken using tongs or oven mitts. Place it on a cutting board and loosely cover with foil. Let it rest for 10 minutes to allow juices to redistribute for moist meat. (10 minutes)
Make Gravy
6Pour the cooking juices from the slow cooker through a fine sieve into a saucepan to remove solids. Place saucepan over medium heat. In a separate small bowl, mix flour with softened butter until smooth to make a beurre manié. Slowly whisk the butter-flour mixture into the pan to thicken the gravy. Add water if necessary to reach desired consistency. Stir constantly and cook for 3–5 minutes until gravy thickens. Taste and adjust seasoning with salt and pepper as needed. (10 minutes)
Serve
7Carve the chicken and serve it hot with the freshly made gravy poured over or on the side. Enjoy your delicious and safe slow-cooked meal!
Cooking Tips
1Use a reliable meat thermometer to ensure the chicken is cooked safely and perfectly.
2Avoid opening the slow cooker lid during cooking to maintain temperature and cooking time.
3For extra flavor, stuff the chicken cavity with fresh herbs like rosemary or lemon wedges before cooking.
4The gravy can be made ahead and reheated; store leftovers in the fridge for up to 3 days.
5If you prefer a thicker gravy, mix another tablespoon of flour with butter and stir into the gravy while heating.
Equipment
- Slow cooker
- Meat thermometer
- Small bowl
- Spoon or small whisk
- Fine sieve
- Saucepan
- Cutting board
- Tongs or oven mitts
- Foil
Shopping List
- [ ] Whole chicken (approx. 1.5 kg) ~$8 - Choose a fresh, plump chicken with pale pink skin and no odors.
- [ ] Olive oil (extra virgin) ~$0.50 for needed quantity - Pick a good quality bottle for best flavor.
- [ ] Salt (kosher or sea salt) ~$0.20 - Use coarse grains for better seasoning control.
- [ ] Black pepper (whole peppercorns to grind fresh preferred) ~$0.30 - Freshly ground gives superior taste.
- [ ] Garlic powder ~$0.25 - Check freshness date for powerful flavor.
- [ ] Onion powder ~$0.25 - Same as garlic powder.
- [ ] Dried thyme ~$0.30 - Ensure packaging is sealed and not expired.
- [ ] Paprika (smoked or sweet) ~$0.30 - Smoked adds an appealing depth.
- [ ] All-purpose flour ~$0.20 - Use fresh, clump-free flour.
- [ ] Butter ~$1.00 for quantity needed - Fresh, unsalted butter preferred.
Total approximate cost: $11.30. Prices may vary by location.
FAQ
Can I cook this chicken on high in the slow cooker?
Cooking on high is possible but will reduce cooking time to about 3-4 hours. However, the chicken may not be as tender as on low heat. Always check the internal temperature to ensure safety.
How do I know if the chicken is safe to eat?
Use a meat thermometer to check that the internal temperature of the thickest part of the thigh reaches at least 75°C (165°F). The juices should run clear, and the meat should not be pink near the bone.
Can I add vegetables to the slow cooker?
Yes, you can add root vegetables like carrots, potatoes, or onions under the chicken. They will cook in the chicken juices and add flavor to your meal.
How do I store leftovers?
Leftover chicken and gravy should be cooled quickly and stored separately in airtight containers in the refrigerator for up to 3 days. Reheat thoroughly before eating.