Best Crock Pot Chicken With Vegetable Gravy Recipes

CROCKPOT WHOLE CHICKEN

Steps:

• Place the onion, carrots and potatoes in the bottom of the slow cooker. Arrange them in a single layer as much as possible.
• In a small bowl, stir together the spice rub ingredients: paprika, garlic powder, onion powder, dried oregano, dried thyme, salt and pepper.
• Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard. Drain out any liquid that may be in the cavity.
• Pat the chicken dry with paper towels. Loosen the skin around the breasts. Rub the olive oil and then the spice rub over the chicken, rubbing some of the seasoning under the skin on the breasts if possible.
• Place the lemon pieces and fresh rosemary or thyme sprigs in the cavity of the chicken. Optional: tie the legs together with kitchen twine.
• Place the chicken on top of the vegetables in the slow cooker, breast side up. Cover and cook on high for 4-5 hours, until the chicken registers at least 165° F in the thickest part of the leg, not touching the bone. Avoid opening the slow cooker lid during the cook time, as this can cause too much heat to escape the slow cooker.
• You can serve the chicken and vegetables as is, or use the following steps to brown the chicken and vegetables and make a gravy.

CHICKEN WITH VEGGIES 'N' GRAVY

Steps:

• Place the carrots, celery and onion in a 1-1/2-qt. slow cooker; top with chicken. Sprinkle with pepper. , In a small bowl, combine the soup, water and wine; pour over chicken. Cover and cook on low for 4-5 hours or until meat and vegetables are tender., If desired, thicken cooking juices. Meanwhile, bake biscuits according to package directions. Serve with chicken and gravy.

CROCK POT CHICKEN AND GRAVY

Steps:

• Mix together chicken gravy mix, Cream of Chicken Soup, onion soup, and water.
• Add Chicken Breasts to crock-pot.
• Pour Gravy/Soup liquid over chicken breasts.
• Cover and cook on low for 5 hours.
• Shred chicken with a fork.
• Serve over rice, potatoes, or even noodles.

CROCK POT CHICKEN & GRAVY

Steps:

• Remove chicken from packaging, rinse and pat dry then place into your crockpot.
• Add the cream of chicken soup, water, and the gravy packets. Give everything a good stir until well combined.
• Return cover and cook on the high setting for 4 hours.
• After 4 hours, use an instant-read temperature probe and check that the chicken is at least 165°F (74°C), then remove the chicken pieces. Use 2 forks to shred the chicken into pieces, or chop the chicken if desired.
• Serve over rice or mashed potatoes. Spoon gravy on top. Enjoy!

CROCK POT CHICKEN WITH VEGETABLE GRAVY

Steps:

• Put the carrots and onions on the bottom of the crock pot.
• Place the chicken on top of the carrots and then put the mushrooms on the chicken.
• In a bowl, mix the mushroom soup and the soup mix with 1/2 cup of the water. Stir until everything is well mixed.
• Pour the soup mixture over top of the chicken.
• Pour the other 1/2 cup of water into the crock pot.
• Cook on low for 5 to 6 hours. Serve over rice.

SLOW-ROASTED CHICKEN WITH VEGETABLES

Steps:

• Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.