Slow Cooker Whole Chicken Recipe

 Ingredients

• 3 lb. whole chicken, thawed
• 3 tsp Italian Seasoning
• 1 ½ tsp salt
• 1½ tsp paprika
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• 6 ribs celery, chopped
• 6 large carrots, peeled and chopped
• 1 large onion, chopped
• 24 oz baby potatoes, halved
• fresh herbs, such as rosemary & thyme

For Gravy

• 2 tbsp butter
• 2 tbsp all purpose flour

Instructions

• Pat chicken dry with plenty of paper towels, remove any giblets from inside the cavity of bird and pat dry inside with paper towels.
• Combine the Italian seasoning, salt, paprika, pepper, garlic powder and onion powder in a small bowl and stir in the olive oil to create a seasoning paste. Rub the seasoning all over the chicken skin, including the inside of the cavity. Set aside.
• Place all the vegetables and potatoes inside the bottom of the slow cooker, creating a nest to rest the bird on. Place the fresh herbs on top of the veggies. Place the whole bird, breast-side up, on top of the veggies and cover tightly with lid.
• Cook on LOW for 6 to 8 hours, or HIGH for 4 to 5 hours, until the chicken reaches an internal temperature of 165 degrees in the breast.

(OPTIONAL - CRISPY SKIN)

• For a crispy chicken skin, carefully remove the chicken from the slow cooker and place on a foil-lined baking sheet. Drizzle the chicken with a little olive oil and place about 10 inches under the top broiler of your oven. Cook until skin is golden brown, about 3 to 5 minutes.

TO MAKE GRAVY

• Use a slotted spoon to remove the veggies, potatoes and herbs from the slow cooker and set aside on a platter. Strain the liquid left in the slow cooker through a fine mesh strainer and into a fat separator.
• Heat a small pot with 2 tbsp of butter until melted, over medium heat. Whisk in 2 tbsp of flour until smooth. Gradually whisk in 1 ¼ cup of de-fatted chicken drippings until gravy is nice and smooth. Season with salt and pepper to taste.