Slow Cooker Whole Chicken with vegetables and potatoes – the easiest gluten free crockpot meal to meal prep for the family. It is tender, juicy and so flavorful. The best chicken recipe for the upcoming winter soup season!

A bowl of asian style crockpot whole chicken.

If you have never cooked a whole chicken in a crockpot, you need to give this recipe a try. It takes minimal prep time. Then you can just leave the chicken cooking in a crockpot while you relax, run errands or hit the gym.

The best part? You come home to a house filled with hearty holiday smell and the juiciest and tender chicken ready to be served.

It is hearty, cozy and so delicious. I hope it becomes your comfort food too.

How to Make Whole Chicken in Slow Cooker

Place the chopped potatoes, mushrooms, onions and carrots in the slow cooker.
Place a low rack (see below for tips if you don’t have one).
Place a whole chicken on top of the rack.
Season generously with salt and paprika.
Ingredients to stuff the chicken: Tang Kui, Chinese jujubes, garlic and lemon.
Cook for 8 hours on low.

Did you know that you can make your own “gravy” without using the store-bought power?

The main ingredient is the chicken broth here which has so much flavor in it. it has cooked for 8 hours with all the vegetables, aromatic seasoning, and chicken in it.

You will just need to add a bit extra seasoning and arrowroot starch to thicken it.

I love using arrowroot starch which is totally gluten-free. You can also use corn starch if you’re not leading a gluten free lifestyle.

Arrowroot starch is one of my pantry stables for many Asian recipes, and sauces. It thickens the liquid and makes the perfect “gravy-like”, or sticky sauce.

Whisk together 2 – 3 tablespoon of the arrowroot starch with 1/4 cup of filtered water.
Use a spoon or a turkey baster to get about 1 – 1 1/2 cup of broth and pour it in a pot along with the arrowroot starch.

bring it to a boil then quickly simmer, and continue to stir until thickened.

Pour it over the tender and juicy chicken. Enjoy!

Chicken Soup or Crispy Rotisserie-Style Whole Chicken in a Crockpot

After finished cooking it's ready to be pulled apart with a fork and knife.

1. A Hearty Chicken Soup

I love adding enough broth to cover the bottom of the chicken in order to make a hearty chicken soup recipe.

Besides the tender and juicy chicken, you will also be able to enjoy the most flavorful and rich soup.

2. Crispy Rotisserie-Style Chicken

On the other hand, if you prefer more like a rotisserie-style, you don’t need to add any broth at all. Once the chicken is close to finish cooking (about 6 to 7 hours) in the slow cooker.

Carefully remove it and place it under the broiler for 3-4 minutes per side until the skin is slightly browned and crispy.

Let the chicken sit and cool for at least 10 minutes before cutting.

How to Serve Slow Cooker Chicken

Slow Cooker Chicken in a bowl with vegetables, potatoes and rice.

 

1. A Hearty Bowl of Chicken and Rice

There are so many ways you can serve this crockpot chicken for dinner.

If you are looking for a gluten free option, serve this chicken cauliflower rice.

Otherwise, if you’re not leading a gluten free lifestyle, feel free to serve it with jasmine or basmati rice. Crockpot chicken and white rice are made for each other.

2. Chicken Noodle Soup Season

Besides rice, you can also make some egg noodles, or gluten-free chickpea pasta to serve. Once the pasta is cooked, let it soak in the chicken broth for 5 – 10 minutes to soften. Then you have an easy and Chicken Noodle Soup.

This delicious and easy crockpot chicken recipe makes the best complete dinner for the whole family. It is gluten-free and dairy-free, not to mention perfect for any day of the week or a holiday celebration.

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Crockpot chicken done cooking. I am pulling it apart with a fork and knife; pinterest image
Crockpot chicken done cooking. I am pulling it apart with a fork and knife;

Get the recipe:Slow Cooker Whole Chicken {Gluten Free}

Yield: 6
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
This Slow Cooker Whole Chicken recipe with vegetables and potatoes is the easiest gluten free one pot meal to prep for the family.
4.45 stars (9 reviews)
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Ingredients

  • 1 small whole chicken
  • 3 -4 carrots
  • 1/2 sliced yellow onion
  • 3 – 4 cubed medium red potatoes
  • 2 cups Chicken Broth

Seasoning

  • 2 tsp paprika
  • 3-4 tsp salt, or to taste

Fresh Herbs and Aromatic

  • 3-4 Large Chinese jujubes
  • 2-3 piece Tang Kui
  • 4 cloves garlic
  • 1/2 lemon

Equipment

Instructions 

  • Combine all the seasoning in a small bowl.
  • Roughly chop up onion, garlic, potatoes and carrots. Arrange them on the bottom of the crockpot.
  • Place a cooking rack in the middle of the crockpot, and put the chicken on top.
  • Remove the giblets (if any) from the chicken.
  • Stuff the chicken with Chinese jujubes, tang kui, garlic and half of a lemon. Tie the chicken legs to close the cavity.
  • Brush the chicken with cooking oil and rub the seasoning all over the chicken. Place it breast down (so the breast will come out super juicy)
  • Add bone broth or chicken stock (see notes)
  • Cover and cook on high for 4 hours, or low for 6 – 7 hours.
  • Pull the chicken apart and serve with gravy and your favorite sides. Enjoy!

Homemade Gravy

  • As the chicken is close to be done, use a turkey baster to transfer 1.5 – 2 cups of the broth from slowcooker to a small pot.
  • Add 1 tbsp of grassfed butter (or ghee), 1/2 tsp of sea salt (or to taste), 1/2 tsp garlic powder. whisk together and bring to a boil, turn to simmer.
  • Mix 2 tbsp of arrowroot starch (or corn starch) with 3- 4 tbsp of water. Pour into the broth. Immedately stir with whisk .
  • Continue to stir and simmer until thickens (about 2 – 3 minutes).

Notes

 
 
Serving: 1g, Calories: 343kcal, Carbohydrates: 18g, Protein: 32g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Cholesterol: 88mg, Sodium: 371mg, Fiber: 4g, Sugar: 3g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: American