Crock Pot Chicken with Pan Gravy – An Easy Chicken Recipe

by Sugar on September 21, 2010 · 23 comments

Crock Pot Chicken with Pan Gravy - An Easy Chicken Recipe Print

Crock Pot Chicken with Pan Gravy – An Easy Crock Pot Recipe. Chicken recipes come and go but this healthy Chicken Crock Pot Recipe is an easy chicken dish that anyone can make. If you have never cooked a whole chicken in a slow cooker, or as most call it a Crock Pot, give this a try. You can prepare it in the morning and forget about it until dinnertime. (you can literally get this into the crock pot in 15 minutes).

Turning the pan juices into delicious gravy is a snap. Be sure to have some crusty bread or rolls to go along with this meal.

I promise you will make this over and over again, because it is so easy and the leftovers can be made into something else for another night.

See my “Cook’s Notes” for variations and other suggestions at the bottom of the page.

Serves 6-8 people

Ingredients:

  • 1 (5-7 lbs) oven stuffer roaster chicken
  • 1 package Lipton dried Onion Mushroom soup mix, or flavor of your choice
  • 1 large onion, sliced
  • 2 cups of baby carrots or ½ of a small bag
  • 5 or more garlic cloves
  • 2 tablespoons olive oil
  • Salt and black pepper
  • 2 tablespoon flour
  • 2 tablespoons butter (optional)
  • 1 teaspoon of gravy master (optional)

Directions:

Place the carrots, garlic and the onion slices in the bottom of the crock pot. Sprinkle with salt and pepper. Cut the other half of the onion in half again so it can be placed inside the bird.

Rinse the chicken and discard the giblet bag. Pat dry and add the onion to the cavity. Place the whole chicken in the crock-pot on top of the veggies.

Sprinkle the entire top of the bird with a good amount of salt and pepper then the dried soup.  Drizzle the bird with about 2 tablespoons of olive oil. Cover and cook on low for about 5-6 hours or on high for about 3 or 4 hours.

Once the bird is cooked you can carefully remove it by using a carving fork at the neck end and a spoon in the cavity at the other end.  The bird will be very tender so go easy when removing it. Transfer to a cutting board and allow the bird to cool for at least 15 minutes before carving.

While the bird is resting, remove the carrots and onions from the bottom of the slow cooker and the cavity of the bird. Place in a bowl to serve along side of the chicken and set aside.

For the gravy:

With a soup ladle, skim off any excess fat off of the top of the juice in the crock pot.  Add remaining juices to a small saucepan and place on the stove top on medium heat. Whisk in 2 tablespoons of flour and bring the sauce to a low simmer until the sauce thickens. I sometimes use a teaspoon of gravy master to give the gravy more color and flavor and a tablespoon or two of butter at the end too, but you don’t have to. Taste and season with salt and pepper.  Serve along side of the carved chicken.

Cook’s Notes:

You can easily vary this recipe and add some celery, leeks, or fresh herbs. As always don’t be afraid to get creative. If you don’t have any soup mix you can just sprinkle the bird with a few different seasonings you have in your pantry like, onion powder, garlic powder, poultry seasoning, rosemary, thyme. Cooking is not like baking where everything has to be measured so closely. It’s more of an art and less of a science, so give it a try.

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Shelly says:

I have bone in chicken breast (frozen at the moment). Do you think I could make this on low for 8-10 hours or less? Any help would be greatly appreciated.

Sugar says:

You can but they may fall apart and turn into shredded chicken which is supper yummy too. It’s hard to tell because every crock pot is different and it depends on how much meat you use. I say go for it. It will certainly taste good. Enjoy!

Joseph says:

Recipe sounds good,just a bit confused about the onion. Recipe calls for 1 large onion,sliced.Then take second half of the onion and cut it in half to put in the chicken cavity.Not sure what that means. Is a second onion needed?

Sugar says:

Sorry that was confusing. I use 1 onion and put half of it inside the bird and the other half gets sliced and goes in the pot. You can use extra onion too so don’t be afraid of adding some extra veggies. Enjoy!

Jeddyeff says:

What can I do with the inners of a whole chicken? Would love to try gravy over mashes potatoes.thanks easy dinners are nice for a single dad of three.

Sugar says:

You can cook them in thebottom of the crock pot with the juice and mash them into the gravy. Some people love it like that. :)

Mychel Wetter (Mikki) says:

Hi Sugar, Greeting from Secaucus, New Jersey. I am going to try this recipie for Sunday. Put in in the crock pot before I leave for church in the morning and have it for dinner that night. It sounds yummy. Not sure how long it’s been since you seen Union City, but Italian deli’s are hard to find up there now. I don’t even think they exist. Now its all spanish food which is fine cause I love chicken with rice and beans even though I am not Spanish but I am from Irish, Polish and Italian decent and love cooking foods from all 3 of my nationalities. Take care.

Sugar says:

Hi,

I try to get up to NJ once a year but it’s been a while since I have been to Union City or Secaucus. I use to go to the outlets there all the time. My family has since moved to Northern NJ so most of the time I just visit them. I do miss NY city and all the great food. :) Enjoy the recipes and thanks for the trip down memmory lane. :)

Barbara says:

Hi Sugar,

I am new to your channel and I have been watching your video’s and I love your cooking style and of course all your receipes and I can’t wait to try them. My husband and I love to cook and I am so glad I discovered your Cooking With Sugar. I do have a question, I have to prepare Easter breakfast for my family and I am a bit stuck on what to cook can you give me some suggestions? Again love your site and look forward to many of your wonderful recipes!

Sugar says:

I would do a quiche and maybe a baked French toast with a nice fruit salad. You can do it all ahead of time.

Happy Easter and Enjoy!

Sugar

Susan Puller says:

This was so easy and absolutely delicious!!! I didn’t use garlic, and I added celery. The rest I did step by step exactly the way you said to and it came out perfect!

Sugar says:

Susan,

I’m so glad you liked it. Thanks for the feddback.

Hugs :)

Spice says:

A chill is in the air in south Florida so I thought it would be a great day to make Sugars crock pot chicken and gravy. Claire was very excited, she loves your mothers and Sugars chicken and gravy. This is a great & easy recipe to follow.

Sugar says:

Hey Spice,

I’m so happy Claire enjoyed the chicken. It doesn’t get any easier than that. :)

Arlene O says:

Sugar, this recipe was super quick and easy, the house smelled wonderful when I came home.

Sugar says:

I love it when I come home and have something yummy in the crock pot.

Marie Judge Goodwin says:

Arlene! I have chicken in my fridge now that I need to cook and was looking for an idea. Thank you! I’m going to grab my slow cooker and make this tonight!!

Sugar says:

Great. Keep in mind that every crock pot is different so yours may cook faster or slower than mine. The nice thing about this recipe is that you can’t really over cook it. The chicken will just get so tender it will fall off the bone. So there are really no worries about screwing it up.

Let me know how it turns out.