Slow Cooker Whole Chicken

Name: Slow Cooker Whole Chicken
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 6 celery ribs (cut into 2-inch pieces); 2 carrots (peeled and cut into 1 ½ inch pieces); 1 red onion (peeled and cut into 8 wedges); 8 ounces red potatoes (cut into 1-inch pieces); 5 cloves garlic (peeled and smashed); 4 rosemary (sprigs); 4 thyme (sprigs); 2 teaspoons kosher salt (plus more for seasoning); 1 ½ teaspoons paprika; ½ teaspoon black pepper (plus more for seasoning); ½ teaspoon dried thyme (or 1 teaspoon chopped fresh); 4 teaspoons olive oil (plus more for brushing); 4 to 5- pound chicken; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour

Slow cooker whole chicken with gravy is the easiest method to get juicy and tender pieces of Rotisserie style chicken!

⏱️ 260 min 🔪 Prep: 20 min 🔥 Cook: 240 min 📊 Hard 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

6 celery ribs (cut into 2-inch pieces)
2 carrots (peeled and cut into 1 ½ inch pieces)
1 red onion (peeled and cut into 8 wedges)
8 ounces red potatoes (cut into 1-inch pieces)
5 cloves garlic (peeled and smashed)
4 rosemary (sprigs)
4 thyme (sprigs)
2 teaspoons kosher salt (plus more for seasoning)
1 ½ teaspoons paprika
½ teaspoon black pepper (plus more for seasoning)
½ teaspoon dried thyme (or 1 teaspoon chopped fresh)
4 teaspoons olive oil (plus more for brushing)
4 to 5- pound chicken
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Steps

Arrange celery, carrots, onion, garlic cloves, rosemary, and thyme sprigs into a 6 quart slow cooker bowl, creating a nest for the chicken.
Combine salt, paprika, black pepper, dried thyme, and olive oil in a small bowl to make a seasoning paste.
Remove the giblets and neck from the chicken. Dry the outside and inside of the chicken with paper towels.
Spread the seasoning paste evenly over the chicken skin. Place the chicken breast side up on the vegetables.
Cover and cook on the “High” setting for 4 to 5 hours, or “Low” setting for 6 to 8 hours, or until the breasts reach an internal temperature of 160 to 165ºF, and thighs reach 170ºF.
Carefully transfer chicken to a foil-lined baking tray with a rack on top. Brush the chicken with olive oil and broil 10-inches away from the top of the oven until the skin is browned and crisp, about 5 minutes. 
To further brown the vegetables, transfer to a foil-lined baking tray and broil 10-inches away from the top of the oven for about 8 to 10 minutes.
Transfer chicken to a carving board and rest for 15 minutes before carving.
To serve, add vegetables to a platter and place carved chicken on top.
Transfer chicken drippings to a fat separator. Heat a medium sized pan over medium heat. 
Melt 2 tablespoons of unsalted butter in the pan and then whisk in 2 tablespoons flour. Once a pale roux is formed, turn the heat up to medium-high. 
Gradually whisk in 1 cup defatted chicken drippings. Stir continuously until thickened, about 2 minutes. Add more chicken drippings for a thinner sauce. Season gravy with salt and pepper.

Nutrition Facts (per serving)

Macronutrients

Calories64232% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 6.000

Per Serving Rp 1.500/serving

🏠 Save ~Rp 12.000 compared to buying!

📋 Price Breakdown (7% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
celery ribs	6	-	-
carrots	2	-	-
red onion	1	-	-
red potatoes	8 ounces	-	-
garlic	5 cloves	-	-
rosemary	4	-	-
thyme	4	-	-
kosher salt	2 teaspoons	-	-
paprika	1.5 teaspoons	Rp 40.000/kg	Rp 6.000
black pepper	0.5 teaspoon	-	-
dried thyme	0.5 teaspoon	-	-
olive oil	4 teaspoons	-	-
to 5- pound chicken	4	-	-
unsalted butter	2 tablespoons	-	-
all-purpose flour	2 tablespoons	-	-