Tiny New York Kitchen: Slow Cooker Chicken & Gravy

 

Slow Cooker Chicken & Gravy

Slow Cooker Chicken & Gravy

By Victoria Hart Glavin of Tiny New York Kitchen

Few things are better than coming home after a long day to a delicious dinner. The same tried and true slow cooker your mom once relied on can make it happen. Just toss in the ingredients before leaving the house and let your slow cooker do all the work. This chicken & gravy recipe is comfort food at its best. The chicken is juicy and the gravy is thick and flavorful. Pair it with vegetables or a salad for a nourishing meal that soothes the soul.

Ingredients

6 Pounds Whole Chicken

3 Tablespoons Butter

3 Leeks (Chopped & White Portion Only)

7 Garlic Cloves (Peeled & Smashed)

2 Tablespoons Tomato Paste

1/3 Cup Chicken Stock

1/3 Cup White Wine

1 Teaspoon Poultry Seasoning

1 1/4 Teaspoon Kosher Salt

1 1/4 Teaspoon Freshly Ground Pepper

In large-size sauté pan melt butter over a medium heat. Add leeks and sauté until limp and translucent. Add garlic and cook an additional 2 minutes. Add tomato paste and stir to coat vegetables. Add 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Add chicken stock and white wine. Stir to loosen any browned bits from bottom of pan. Transfer mixture to slow cooker.

Remove innards from cavity of chicken. Rinse and dry chicken. Season inside and out with poultry seasoning, 1 teaspoon kosher salt, and 1 teaspoon pepper.

Place chicken, breast side-down, on top of vegetables in slow cooker. Cook on low for 4 to 6 hours.  Remove chicken and transfer to plate. Chicken may fall apart. Tent with aluminum foil and let rest for 20 minutes. While chicken rests, use an immersion blender to blend drippings and vegetables into a delicious gravy.

Disassemble chicken using a knife or your hands. Transfer to serving plate. Serve with gravy. Serves 4

Prep Time: 30 Minutes
Cook Time: 6 Hours
Total Time: 6 1/2 Hours

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

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