Chicken& Vegetables with Gravy
Submitted by abboxsell
Whole chicken slow-cooked on a bed of potatoes, carrots, onions, and celery with basil and seasoned salt. The cooking liquid turns into a savory thyme and soy sauce gravy.
YIELD
4 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsSet it up in the morning, come home to a whole roasted-style chicken dinner with gravy. That’s the slow cooker promise.
A whole broiler-fryer sits on a bed of halved potatoes, sliced carrots, onions, and celery, seasoned with basil, pepper, and seasoned salt.
Eight to ten hours on low and everything is fall-apart tender.
The best part? The cooking juices get thickened with a flour paste and seasoned with thyme and a touch of soy sauce for a rich, savory gravy you pour right over everything.
Chef Tips
- Place the vegetables on the bottom of the slow cooker so they cook in the liquid and don’t dry out
- Use broth instead of water for a more flavorful base and richer gravy
- Whisk the flour paste smooth before adding it to the liquid to avoid lumps in the gravy
Ingredients
Directions
Put vegetables in lightly oiled slow cooker.
Place whole chicken in the middle of the vegetables.
Sprinkle with seasoned salt, pepper and basil.
Pour water or broth over all.
Cover and cook on low for 8 to 10 hours, or on high for 3½ to 4 hours.
If you cook it on high, increase broth or water to 1 cup.
When ready to serve, remove chicken and vegetables to a serving platter.
Reserve the liquid for gravy.
Prepare a smooth paste with flour and water.
Pour into the liquid.
Turn cooker to high and stir the gravy.
Add thyme and soy sauce.
When thick, pour over chicken and vegetables, or serve on the side.
Comments
