Slow-Cooker Baked Chicken with Gravy

Slow-Cooker Baked Chicken with Gravy

  • Serves: 4 - 6
  • Prep Time: 00:10
  • Cooking Time: 05:00
  • * Cooking time will vary see below
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This is a very easy way to cook a whole chicken, it comes out moist, soft and falling off the bones. The spice mix not only helps with the beautiful colour of the chicken but the delicious flavour. The chicken juices and spices make a tasty base for the gravy, which it's full of concentrated goodness (like gelatin). Come home to dinner cooked.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 lge (2kg) whole chicken
  • 1 med onion(s), in quarters
  • 2 Tbsp olive oil
  • SPICE MIX:
  • 1 Tbsp arrowroot flour, or tapioca
  • 1 Tbsp Italian herbs
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp fine sea salt
  • FOR THE GRAVY:
  • Juices from the cooked chicken
  • 1 Tbsp arrowroot flour
  • 1/4 cup filtered water
  • Sea salt to taste

Directions

Cooking time for the chicken will vary depending if cooked on low or high: 7 - 8 hours on low or 5 - 6 hours on high.

Smear 1 teaspoon of olive oil over the base of the slow-cooker's ceramic bowl and turn on the slow-cooker to start warming while you prepare the chicken.

Add all the ingredients for the spice mixture to a small bowl and mix well.

Rinse the chicken (make sure you remove the absorbent pad under the chicken) and dry with paper towels.

Place the onion pieces into the chicken's cavity. Drizzle olive oil over the whole chicken and smooth over with your hands to coat well. Use a spoon to evenly sprinkle all the spice mixture generously over the whole chicken.

Place the chicken into the slow-cooker and cook until the chicken is soft and tender (see cooking times above).

Remove the cooked chicken, being careful not to burn yourself (I like to gently tip to release extra juice from the chicken cavity into the slow-cooker whilst taking it out) and place on a serving plate. Remove the cooked onion from the chicken and serve with your other vegetables on the side.

To make the gravy: Using pot holders, remove the bowl from the slow-cooker and pour the chicken juices into a small saucepan. Add the arrowroot flour to a cup and pour in a little of the water to make a smooth paste. Add the remaining water and the arrowroot paste to the juices, cook on low, stirring until gravy starts to thicken. Add salt to your taste.

Serve the baked chicken with vegetables and the gravy. (I like to serve the chicken with my Irish Mash, recipe link).

chicken

Choose grass fed, free range chicken and organic if available. Chicken is a meat that gets injected with hormones to plumb it up, shop carefully. A good source of protein.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

olive oil

The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

Italian herbs

Italian herbs is a blend of dried oregano, marjoram, thyme, basil, rosemary and sage. A classic combination of lovely fresh herbs that you will find in many Mediterranean dishes. Mix into a tomato paste or puree to make a flavourful pizza sauce or add to roast chicken or fish. I use the brand 'Simply Organic' which I purchase online from iherb.

paprika

Paprika is a spice made from grinding dried mild and sweet red chili peppers. Paprika is used to add colour and flavour to a dish. It has a sweet pungent flavour and distinct bitter aftertaste. Even just a small sprinkle of paprika can deliver antioxidants and nutrients like, Vitamin A, E and B6, also iron. I purchase an organic paprika made by 'Simply Organic' (from iherb.com). Paprika is a nightshade.

garlic powder

Garlic powder is ground, dehydrated garlic. Where possible purchase an organic brand that doesn't contain anti-caking agents or fillers. I use the 'Simply Organics' brand.

onion powder

Onion powder is ground, dehydrated onion. Where possible purchase an organic brand that doesn't contain anti-caking agents or fillers. I buy the 'Simply Organic' brand.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

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