Slow Cooker Roast Chicken with Gravy: Tender and Flavorful

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This slow cooker roast chicken is incredibly tender and flavorful, thanks to the low and slow cooking method. The chicken is seasoned with a savory dry rub and stuffed with herbs and lemon for added aroma. A quick broil at the end gives the skin a perfect golden, crispy finish.

A roasted chicken on a platter. — Whole Roast Chicken in Slow Cooker.

Roast chicken is a classic comfort food that delivers tender, juicy meat with crispy, golden skin. It’s a versatile dish that pairs beautifully with various sides like roasted vegetables, mashed potatoes, or a fresh salad. Whether you’re making it for a family dinner or a special occasion, roast chicken is a crowd-pleaser that always impresses. Plus, the leftovers can be used for sandwiches, soups, or salads, making it a convenient meal to enjoy throughout the week.

Making roast chicken in a slow cooker or Crockpot is a game-changer for effortless, tender results. The low and slow cooking method ensures the chicken stays moist and juicy while absorbing all the flavors from the dry rub and aromatic herbs stuffed inside. No need to worry about overcooking – the slow cooker takes care of that. Plus, the hands-off approach means you can set and forget it, making it perfect for busy days.

Why you will love this roast chicken recipe

Tender and Juicy Chicken: Cooking the chicken on low heat in the slow cooker ensures it becomes incredibly tender and juicy as it absorbs all the flavors from the herbs, spices, and aromatic cavity stuffing.
Crispy Skin Finish: Broiling the chicken at the end gives it golden, crispy skin without losing moisture. This combination of slow cooking and broiling gives you the best of both worlds.
Rich Flavor from the Rub: The dry rub with cumin, coriander, paprika, garlic, and onion powder creates a flavorful crust on the chicken that permeates every bite, while the herbs and lemon inside the cavity add depth and aroma.
Easy Homemade Gravy: The slow cooker juices, enhanced with a splash of white wine, are transformed into a delicious gravy, making this a complete and flavorful meal with minimal effort.

Roast chicken on the plattr. — Roast Chicken in a Slow Cooker.

Ingredients and substitutes

Whole Chicken: Provides tender meat and rich flavor. You can also use chicken thighs or drumsticks, adjusting the cooking time accordingly.
Garlic Powder & Onion Powder: Adds savory depth to the dry rub. You can substitute with fresh minced garlic and onion or use shallot powder for a slightly milder flavor.
Cumin & Coriander Powder: Brings warmth and earthiness to the seasoning. You can replace these with ground fennel or turmeric for a different spice profile.
Paprika: Adds a mild smokiness and color to the chicken. Smoked paprika or chili powder can be used for a spicier twist.
Rosemary & Thyme: Provide fresh, aromatic herbal notes. You can substitute with dried rosemary and thyme or try sage and oregano for a similar flavor.
Lemon: Enhances the flavor with acidity and brightness. Lime or orange can be used for a citrus variation.
White Wine (for gravy): Adds depth and richness to the gravy. Substitute with chicken broth or apple cider vinegar for a non-alcoholic option.

Ingredients for making roast chicken. — Ingredients: Roast Chicken in a Slow Cooker.

Step-by-step: Slow Cooker Roast Chicken

Prepare the Chicken: Mix salt, pepper, cumin, coriander, garlic powder, onion powder, and paprika in a small bowl to make the dry rub. Next, rub this mixture all over the chicken, including inside the cavity and under the skin, for extra flavor.

Progress pictures making dry rub for roast chicken. — Dry Rub Roast Chicken in a Slow Cooker.

Stuff the Chicken: Fill the cavity of the chicken with some of the garlic bulb halves, onion halves, rosemary, thyme, and lemon halves.
Place in the Slow Cooker: Place the remaining veggies in the bottom of the slow cooker. Next, transfer the chicken to the slow cooker, breast side up, sitting over the veggies. Then, drizzle olive oil over the chicken and top with lemon slices.

Progress pictures of making roast chicken in a slow cooker. — Progress Pictures Roast Chicken in Slow Cooker.

Slow cook: Cover and cook for 5 hours on low or 3 hours on high until the chicken is tender and fully cooked.
Broil for a Crispy Skin: Once the chicken is done, carefully transfer it to a baking sheet. Then, place it under the broiler for 3-5 minutes or until the skin is golden and crispy. Set the chicken aside to rest.

Progress pictures making the gravy for roast chicken. — Gravy – Roast Chicken in Slow Cooker.

Make the Gravy: Pour the juices and veggies left in the slow cooker into a saucepan. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Then, gradually add white wine and simmer, stirring continuously, until the gravy thickens. Strain through a sieve and set aside.
Serve: Carve the chicken and serve it with the homemade gravy on the side. Enjoy!

Piece of roast chicken leg on the plate. — Roast Chicken in a Slow Cooker.

Tips for success

Pat the Chicken Dry: Thoroughly dry the chicken with paper towels before applying the rub. This helps the seasoning adhere better and ensures a crispy skin when broiled.
Apply the Rub Under the Skin: Carefully lift the skin over the breast and rub the seasoning directly onto the meat. This allows the flavors to penetrate deeper into the chicken.
Avoid Overfilling the Cavity: Stuffing the cavity with garlic, onion, and herbs add flavor, but don’t overfill. This ensures even cooking and proper heat circulation.
Broil for a Crisp Skin: Don’t skip the broiling step after slow cooking! It’s essential for achieving that beautiful golden, crispy skin.
Let the Chicken Rest: After broiling, let the chicken rest for about 10 minutes before carving. This allows the juices to be redistributed, keeping the meat moist.
Use Slow Cooker Juices for Gravy: Save all the flavorful juices from the slow cooker to make a rich, savory gravy. Strain the juices to remove any solids before thickening with flour and wine.

A plate with mashed potato and roast chicken thigh. — Crockpot Roast Chicken

A roast chicken leg on the plate. — Roast Chicken in a Slow Cooker.

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Frequently asked questions

Can I cook the chicken on a high heat instead of low?

While you can cook on high for 3-4 hours, cooking on low for 6-8 hours ensures more tender and juicy results.

Do I need to add any liquid to the slow cooker?

No, the chicken releases its juices as it cooks. The moisture from the cavity ingredients, like lemon and onion, also helps keep the chicken moist.

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried rosemary and thyme for fresh. Use about one-third the amount of dried herbs as you would fresh.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature. The thickest part of the chicken should reach 165°F (74°C).

Can I skip the broiling step?

While the chicken will still taste delicious, broiling gives the skin a crispy, golden finish that adds texture and flavor.

Can I use the slow cooker juices for gravy?

Absolutely! Strain the juices and whisk with flour and white wine to create a flavorful gravy.

Veena Azmanov