Slow Cooker Whole Chicken Dinner
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- whole chicken, 3-4 lbs (for a slightly bigger one, just add 30-45 minutes)
- 4 cloves garlic
- 4 sprigs rosemary, 3 of them chopped up
- 2 tbsp paprika
- 2 carrots, chopped
- 1/2 yellow onion, chopped
- 3-4 red potatoes, chopped
- cayenne pepper
- 1/3 cup all purpose flour
Put your carrots, onion, potatoes, two of your cloves of garlic, and half of your chopped rosemary in the bottom of your slow cooker. Sprinkle with salt, pepper, and a small pinch of cayenne. Turn your slow cooker on high.
Remove any giblets, etc, from the inside of your chicken if there are any, then liberally season the chicken, inside and out, with salt and pepper, then the outside with paprika. Bruise the full sprig of rosemary (this means place it on a flat surface and press it with the back of a spoon, which will release more of the flavor). Put the sprig and the remaining 2 cloves of garlic inside the chicken and place the chicken in the slow cooker. Sprinkle the top with the last of the chopped rosemary. Cook on high for 5-6 hours. You will be tempted to mess with it, but leave it alone until juices run clear or until a meat thermometer reads 165.
Remove your chicken to a roaster or deep baking dish then spoon out vegetables into the dish. Place the chicken in the oven under the broiler while doing the next step, but for no longer than 10 minutes. Pour the liquid from the bottom of the slow cooker into a sauce pan and whisk in flour until it is absorbed. Bring the drippings to a simmer, stirring constantly, until the drippings have thickened into a gravy. Add salt and pepper to taste. If you want more gravy feel free to add chicken stock and more cornstarch with water. Serve this with dinner!