Apple and Thyme Roasted Chicken with Apple Gravy

Apple Thyme Roasted Chicken

Roasting a whole chicken in the slow cooker is so easy and perfect for busy autumn days (or really any day). The skin on a slow-cooked chicken does not crisp up like it does in the oven, so we suggest removing it before slicing the ultra-tender and flavorful meat. Use whatever baby potatoes you like—I thought the little red ones added nice color to the dish.

Apple and Thyme Roasted Chicken with Apple Gravy

Apple and Thyme Roasted Chicken with Apple Gravy


  • 1 (28-ounce) bag mini gourmet potatoes, washed well
  • 1/4 cup dry white wine or gluten-free chicken broth (such as Pacific Naturals)
  • 1 Tablespoon melted butter
  • 1 Tablespoon gluten-free seasoning salt
  • 1 1/2 teaspoon dried thyme
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1 (4-5 pound) "all-natural" chicken (giblets removed), rinsed, patted dry
  • 2 apples, peeled, cored and quartered
  • 1/2 onion
    For the gravy:
  • 2 tablespoons cold butter, cut into small pieces
  • 1/4 teaspoon kosher salt or more to taste
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon dried thyme


  1. Add the potatoes and wine (or broth) to the slow cooker crock; set aside.
  2. Mix the butter, seasoning salt, thyme, paprika and mustard in a small bowl until blended. Rub 1 teaspoon of the spice mixture into the chicken cavity. Rub remaining spice mixture all over the outside of the chicken.
  3. Place the chicken, breast side down, into the crock, arranging potatoes around the edges as much as possible. Insert 1 apple quarter and the onion into the cavity of the chicken. Place remaining apple pieces around the chicken. Cover and cook 6-7 hours on LOW (or 3-3.5 hours on HIGH). The internal temperature of the chicken at the thigh should be 170 degrees F.
  4. When done, transfer the bird to a platter or cutting board and let it rest for 10 minutes. Using tongs, transfer the potatoes to a serving bowl.
  5. To make the gravy: Remove the onion from cavity of the chicken and add it back to the crock with the drippings and apples. Use an immersion blender (or carefully transfer vegetables, apples and juices to a regular blender) to process the apples, onion and chicken cooking juices into a smooth sauce. Alternatively, a blender can be used for this task. Stir the butter, salt, pepper, and thyme into the gravy.
  6. Remove the skin from the chicken and slice the chicken for serving. The meat will be juicy and practically falling off the bone. Serve the chicken with the potatoes and apple gravy.

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