Ingredients
- 3 lb whole chicken, thawed
- 3 teaspoons Italian seasoning
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 6 ribs celery, chopped
- 6 large carrots, peeled and chopped
- 1 large onion, chopped
- 24 oz baby potatoes, halved
- Fresh herbs (rosemary, thyme)
- For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Pat chicken dry with paper towels, removing giblets and drying the cavity.
- In a small bowl, mix Italian seasoning, salt, paprika, pepper, garlic powder, and onion powder with olive oil to form a paste. Rub all over chicken, including the cavity.
- Place celery, carrots, onion, and potatoes in the bottom of the slow cooker. Add fresh herbs on top.
- Place the seasoned chicken breast-side up on the veggie bed.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until internal temperature reaches 165°F in the breast.
- Remove chicken and vegetables from the slow cooker. Strain drippings into a saucepan.
- For the gravy, melt butter in the saucepan, whisk in flour to form a roux, then slowly whisk in the drippings. Simmer until thickened.
- Serve the chicken sliced with veggies and spoonfuls of gravy on top.
Notes
- For extra crispy skin, broil the chicken for 3–5 minutes after slow cooking.
- Add parsnips or turnips to the veggie mix for variety.
- Gravy can be thickened further with cornstarch slurry if desired.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 692
- Sugar: 6g
- Sodium: 760mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 54g
- Cholesterol: 185mg
