Slow Cooker Whole Chicken & Gravy

This Slow Cooker Whole Chicken comes out tender and juicy, rubbed with a simple savory herb seasoning. Finish it under the broiler for deliciously crisp skin, and don’t forget to use the drippings in a homemade gravy that might steal the show.

Serve this chicken with garlic ranch mashed potatoes and my favorite roasted broccoli for a complete Sunday dinner your family will love.

tender Slow Cooker Whole Chicken & Gravy in the cooker

Holly’s Recipe Highlights: Slow Cooker Whole Chicken

Flavor: Savory and herb-seasoned with a hint of smokiness, and a flavorful gravy that adds a delicious finish.
Why It’s the Best: Just five minutes of prep, hands-off cooking, and the drippings are turned into a homemade gravy (no flavor wasted!).
Tools: A 6-quart slow cooker comfortably accommodates a whole chicken weighing about 4 pounds, with enough room for even cooking.

Cook Time: 4 Hrs 5 Mins (5 Min Prep!) Servings: 6 Cooking Method: Slow Cooker

Ingredient Notes

Whole Chicken: Choose a chicken weighing about 4 pounds that fits comfortably in your slow cooker without touching the lid. Remove the neck and giblets from the cavity, and pat dry before seasoning.
Seasoning Mix: Paprika, smoked paprika, seasoned salt, garlic powder, black pepper, parsley, and thyme create a savory, smoky roast-style flavor. Swap the seasoning mix for homemade poultry seasoning or chicken seasoning.

close up of juicy Slow Cooker Whole Chicken & Gravy

How to Make Slow Cooker Whole Chicken

Coat the chicken with oil and rub with the seasoning mix.
Set the chicken on foil balls and onion slices in the slow cooker, then cook.
Broil, then rest the chicken while making the gravy (full recipe below).

Keep It Raised: Keep the chicken above the drippings to prevent the bottom from becoming overly soft.
Check the Temperature: Start checking the temperature near the earliest suggested cooking time since slow cookers can vary. Use an instant-read thermometer inserted into the thickest part of the thigh without touching the bone to check.
Let It Rest: Let the chicken rest for 10 minutes before carving so the juices settle and the meat is easier to slice.
Add the Slurry Slowly: Whisk in only part of the cornstarch slurry at first. Let the gravy simmer for five minutes before deciding whether it needs more.

plated Slow Cooker Whole Chicken & Gravy with cooker in the background

Storing Leftover Crockpot Chicken

Remove the meat from the bones before refrigerating the leftovers (keep these!). Keep the leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the chicken and gravy separately for up to 3 months. I love to store the chicken bones in the freezer as well to use in my Instant Pot chicken broth.

Set-It-and-Forget-It Chicken Dinners

Did you enjoy this Slow Cooker Whole Chicken and Gravy? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Combine all seasoning mix ingredients in a small bowl.
Brush chicken with olive oil and rub seasoning into chicken.
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.
Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours until the chicken reaches an internal temperature of 165℉.
Remove the chicken and place it in a small pan. Broil for 3 to 4 minutes to crisp the skin (optional). Rest for 10 minutes before slicing.

Gravy

Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
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.
Taste and season with salt & pepper.

You can use onion and carrot chunks instead of tinfoil balls if you prefer.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

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