Weeknight Slow Cooker Roast Chicken and Gravy
- Yield 4 servings
- Prep 10 minutes
- Cook 5 hours
- Total 5 hours 10 minutes
Weeknight Slow Cooker Roast Chicken and Gravy sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 5 hours 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons ghee
- 2 onions, chopped medium (or 2 cups of a reliable alliums)
- 6 garlic cloves, peeled and smashed
- 1 teaspoon tomato paste, you can use up to a tablespoon to add more umami
- Diamond Crystal Kosher salt
- Freshly ground pepper
- ¼ cup chicken stock
- ¼ cup white wine, replace with ¼ cup extra chicken stock if on Whole30
- 1 4-pound organic chicken
- 1 tablespoon Sunny Paris Seasoning, or a reliable herb blend
Method
Melt the ghee in a large cast iron skillet over a medium burner and gather your chopped veggies.
When the ghee is shimmering, add the onions, garlic, and the tomato paste. Sauté, stirring occasionally. The aromatics should be softened and lightly browned after 8-10 minutes. Scatter the vegetables with salt and pepper.
Then, deglaze the pan with the wine and/or chicken stock, and move everything to your slow cooker. Dry off the bird and season it well – inside and out – with salt, pepper, and a reliable salt-free poultry seasoning. (the cook like Sunny Paris seasoning from Penzeys Spices .)
Set the chicken breast side down in the slow cooker, put on the cover, and set it to cook on low for 4-6 hours . (Check a 4-pound bird at the 4 hour mark to see if it's done. Continue cooking if necessary.)
When the chicken’s finished cooking, take it out of the slow cooker and let it rest for 20 minutes.
De-fat the braising sauce (if desired), check for seasoning, and blend it with an immersion blender to make a satisfying gravy.
Plate the chicken and the gravy!
Kitchen notes
- DON’T FORGET TO SAVE THE GRAVY!
- It’s pretty much incredible on everything.
- The cook freeze the extra gravy in these silicone ice molds .
