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Slow cooker whole chicken with gravy

Slow cooker whole chicken with gravy

Comfort food whole chicken with gravy without a lot of fuss.
Cook Time 6 hours
Total Time 6 hours
Servings 6


  • 1 whole chicken
  • salt pepper
  • thyme and oregano optional
  • 1.5 T arrowroot powder or non-GMO cornstarch
  • 1.5 T water


  1. Place chicken in the crockpot breast side down.
  2. Season with salt and pepper and thyme and oregano if desired.
  3. Cover with lid and cook on high for approximately 3-4 hours or low for 5-6 hours.
  4. When chicken is done, transfer to a cutting board and let rest for 20 minutes until you can easily handle the chicken.
  5. If you want crispy skin, place chicken under the broiler to crisp up skin for a few minutes.
  6. Strain and measure the juice that has accumulated in the crockpot.
  7. After straining and measuring the broth, put it back in the crockpot with the crockpot still turned on. Mine was about 2 cups.
  8. You will want to use about 1.5 T. of arrowroot or cornstarch and water per 2 cups of chicken broth. If you have more broth than I had, use a little more. If you have less than I had, use a little less.
  9. In a separate small bowl, mix the water and arrowroot to make a slurry.
  10. Whisk in the slurry to the hot bubbling broth until thickened. If your broth is not bubbling, it will not thicken very fast. (As an alternative, you could put it in a small saucepan, bring it to a boil, and add the thickening.) Turn off heat and taste to check for seasonings. You may have to add some more salt, pepper, thyme, and oregano.
  11. Debone chicken and serve with hot gravy.

Recipe Notes

You could also make your gravy by using a roux method instead of the slurry method. Melt 2 T. butter in a saucepan. Add 2 T. flour and whisk until smooth. Whisk in broth and bring to a bubble to thicken. Season with salt and pepper if needed.