The best thing about this chicken and gravy recipe is that it’s cooked in slow cooker. We all know what that means- less effort, more waiting time. However, the more waiting time part is actually more useful than destructive. Since you don’t have to worry about your recipe burning, you can leave it alone and attend to your other responsibilities. It’s the most convenient thing for working mothers, I tell ya. And I only have my slow cooker to thank for this.
See what our friends from Cooking With Sugar have to say about this recipe:
“Crock Pot Chicken with Pan Gravy – An Easy Crock Pot Recipe. Chicken recipes come and go but this healthy Chicken Crock Pot Recipe is an easy chicken dish that anyone can make. If you have never cooked a whole chicken in a slow cooker, or as most call it a Crock Pot, give this a try.”
You should definitely give this a try. Even those that haven’t cooked anything in a crockpot before should try. You don’t need to be an expert to come up with this amazing dish for your family.
Ingredients
- 1 (5-7 lbs) Tyson oven stuffer roaster chicken
- 1 package Lipton dried Onion Mushroom soup mix, or flavor of your choice
- 1 large onion, sliced
- 2 cups of baby carrots or ½ of a small bag
- 5 or more garlic cloves
- 2 tablespoons Bertolli olive oil
- Salt and black pepper
- 2 tablespoon Gold Medal flour
- 2 tablespoons Kerrygold butter (optional)
- 1 teaspoon of gravy master (optional)
Instructions
Place the carrots, garlic and the onion slices in the bottom of the crock pot. Sprinkle with salt and pepper. Cut the other half of the onion in half again so it can be placed inside the bird.
Rinse the chicken and discard the giblet bag. Pat dry and add the onion to the cavity. Place the whole chicken in the crock-pot on top of the veggies.
Sprinkle the entire top of the bird with a good amount of salt and pepper then the dried soup. Drizzle the bird with about 2 tablespoons of olive oil. Cover and cook on low for about 5-6 hours or on high for about 3 or 4 hours.
Once the bird is cooked you can carefully remove it by using a carving fork at the neck end and a spoon in the cavity at the other end. The bird will be very tender so go easy when removing it. Transfer to a cutting board and allow the bird to cool for at least 15 minutes before carving.
While the bird is resting, remove the carrots and onions from the bottom of the slow cooker and the cavity of the bird. Place in a bowl to serve along side of the chicken and set aside.
For the gravy:
With a soup ladle, skim off any excess fat off of the top of the juice in the crock pot. Add remaining juices to a small saucepan and place on the stove top on medium heat. Whisk in 2 tablespoons of flour and bring the sauce to a low simmer until the sauce thickens. I sometimes use a teaspoon of gravy master to give the gravy more color and flavor and a tablespoon or two of butter at the end too, but you don’t have to. Taste and season with salt and pepper. Serve along side of the carved chicken.
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Quick Tip: If you don’t have any soup mix you can just sprinkle the bird with a few different seasonings you have in your pantry like, onion powder, garlic powder, poultry seasoning, rosemary, thyme.
Thanks again to Cooking With Sugar for this amazing recipe.
