Crock Pot Whole Chicken with Gravy
This low-prep, budget-friendly Crock Pot Whole Chicken (with gravy!) turns out moist and flavorful every single time. The fresh herbs, garlic, and onion hidden inside the bird bring big flavor as they slowly marry with the chicken juices. The drippings at the end are used to create a delicious gravy to serve on top.
Cooking recipes low and slow in the Crock Pot is an easiest ways to get dinner on the table. One of the many reasons we love recipes like Crock Pot Pulled Pork, Crock Pot Marinara Sauce, and Crock Pot Chicken Pot Pie. See all of our Slow Cooker Recipes here.
Benefits of Making Whole Chicken in the Crock Pot
- The Crock Pot infuses flavor and keeps the moisture locked into the chicken.
- The Crock Pot doesn’t heat up your kitchen like Roasted Chicken and Vegetables does.
- You can freeze it and cook it later FROM FROZEN in the Instant Pot (if you have one). So be sure to prep two chickens at the same time, make one for dinner, and freeze the other for another day.
If you prefer to serve this as a whole bird, we’ll show you how to create a crispier exterior by placing it under the broiler at the end of the cook time. Serve it with some Bread Machine Dinner Rolls for a divine meal!
Ingredients
Only a few fresh, whole-food ingredients are needed for this healthy and flavorful chicken meal.
Ingredient Notes
- Chicken – We get our chicken from ButcherBox. Don’t forget to remove the giblets from inside the cavity before you get started.
- Butter – You can substitute olive oil or avocado oil.
- Herbs – Fresh herbs make a big difference in flavor. However, you can use dried ones in a pinch.
- Gravy – To make the gravy at the end you will need butter, flour, salt, and pepper.
Step-by-Step Instructions
Prep the Bird
Season the outside and inside generously with salt and pepper and stuff the bird with onion, garlic, and fresh herbs. Tie the legs together with kitchen twine to help with even cooking.
Tip: Make Chicken Stock
Your whole chicken will likely have the neck and giblets inside the cavity. Remove these before cooking but don’t pitch them! You can make healthy, delicious stock using them and your leftover chicken carcass. Try our Chicken Stock recipe.
Slow Cook
Place the chicken breast side down in the slow cooker. Cover and cook on Low for 4 to 6 hours, until the chicken is fully cooked. (The chicken is done when it registers 165°F near the inner thigh, between the leg and breast.)
Broil Until Crispy on Outside
Transfer the chicken to a baking dish, breast-side up. Broil for 5-10 minutes, until crispy and golden brown, keeping a close eye on the chicken so it doesn’t burn. Tent with foil and let rest for about 20 minutes.
Make the Gravy
While the chicken rests, make the gravy in a saucepan on the stove using the leftover juices, flour, and butter. Season to taste with salt and pepper. This just takes a few minutes!
Slice and Serve with Gravy on Top
Carve the chicken and serve with gravy. We love it on top of mashed potatoes.
Make It a Freezer Meal
Freezer meal prep is our specialty! (Did you know we’ve published two popular cookbooks with our best freezable recipes in them?)
The beauty of this particular recipe is that you can prep two chickens at the same time, make one for dinner, and freeze the other for another day.
Here’s how to make Crock Pot Whole Chicken into a freezer meal:
Freeze For Later: Follow Step 1 in the recipe below. Place the seasoned/stuffed chicken in a gallon-size or two gallon freezer bag (have someone help you by holding the bag open), or wrap it tightly in a few layers of plastic wrap and then a few layers of foil. Freeze.
Prepare From Frozen: Note: You will need to have butter, flour, salt, and pepper on hand to complete this meal. Thaw the chicken fully in the refrigerator for about 48 hours. Follow Steps 2-6.
Side Dish Ideas
Wondering what to serve with your chicken? Give some of these recipes a try.
FAQs
A (4-5 pound) whole chicken takes 4-6 hours in the slow cooker on LOW. (The chicken is done when it registers 165°F near the inner thigh, between the leg and breast.)
Do not cook the chicken on high, as it will dry out the meat.
No. Make sure the chicken is fully thawed. According to the USDA, placing frozen food (especially a dense one like a whole chicken) can take too long to come up to the safe temperature, allowing bacteria to proliferate quickly. Here’s how to safely thaw chicken.
To get a crispy exterior, place the bird under the broiler at the end for a few minutes and rotate, as needed.
Absolutely! We’ve rigorously tested the Instant Pot version of this recipe, too. Check out our Instant Pot Whole Chicken recipe.
How to Video
Crock Pot Whole Chicken with Gravy
Ingredients
For the Chicken:
- 4-5 pound whole chicken
- 1 tablespoon butter at room temperature (sub: olive oil)
- Salt and pepper
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Handful of fresh parsley
- 1/2 head of garlic, halved crosswise
- 1/2 onion, cut into 2-inch pieces
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons unbleached all-purpose flour (sub: 1:1 gluten-free baking flour)
- Salt and pepper
Instructions
For The Chicken:
- If necessary, remove the neck and giblets from the cavity of the chicken (save them to make homemade chicken stock, if you’d like). Pat the chicken dry and rub the butter all over the outside. Season the chicken generously inside and out with salt and pepper. Stuff the thyme, rosemary, parsley, garlic, and onion into the cavity.
- Place the chicken breast side down in the slow cooker. Cover and cook on low for 4 to 6 hours, until the chicken is fully cooked. (The chicken is done when it registers 165°F near the inner thigh, between the leg and breast.)
- Position the top oven rack about 8 inches below the broiler. Preheat the broiler.
- Transfer the chicken to a baking dish, breast side up. Broil for 5-10 minutes, until crispy and golden brown, keeping a close eye on the chicken so it doesn’t burn. Tent with foil and let rest for about 20 minutes.
For The Gravy:
- While the chicken rests, melt the butter over medium heat in a medium saucepan.
- Whisk in the flour and cook for 1 to 2 minutes, until the mixture becomes a smooth paste. Increase the heat to medium-high.
- While whisking, use a ladle or a dry measuring cup to slowly add the juices left in the slow cooker. Whisk continuously until the gravy is smooth and thickened, 3 to 5 minutes. Taste and season with salt and pepper. (Tip: To get super-smooth gravy, you may want to strain the juices before adding them to the pot.)
Carve the chicken. Serve warm, drizzled with the gravy.
Freezer Instructions
Notes/Tips
Nutrition
Do we feel like I could execute this in a 4 quart slow cooker? If I don’t put potatoes and carrots underneath it (like in another post), I just wonder if I could fit it; wondered if you guys have tried. thanks.
Hi Debra. I only have a 6 quart slow cooker but I imagine this would work as long as the lid fits tightly. I’m not quite sure how it would affect the cooking time, so I’d suggest testing the internal temp a little sooner than this recipe calls for.
Thanks for such a thorough post on this! The recipe was super helpful and delicious!