I’ve been in the habit of roasting whole chickens in my slow cooker lately because well, it’s easy, tastes good and I love having the bones leftover for bone broth. My chicken always turns out delicious, but sometimes it cooks for too long and all just falls off the bones, turning into shredded chicken. It still tastes great and is super moist, but when roasting a whole chicken, I prefer the pieces to stay together, so I can cut slices and whatnot. Normally I don’t really go off of any recipes too much when roasting a chicken, but this time I opted for one, and decided to try Nom Nom Paleo’s slow cooker roast chicken and gravy.
Oh my gosh … this recipe … and the gravy, my oh my, the gravy! It is the icing on the cake and turns this dinner into the ultimate comfort meal. I could eat spoonfuls of this stuff (and I did!). I think it’s the best — not to mention easiest — gravy I’ve ever tasted. Plus, it gave me a reason to use my gravy boat. I love my gravy boat. I inherited it from my mother after she got a new set of dishes a couple years ago. It’s from the set of dishes that I grew up with — white CorningWare with green flowers.
Anyway, I stuck pretty close to Nom Nom Paleo’s recipe, but used regular poultry seasoning on my bird and went with the entire tablespoon of tomato paste in the sautéed mixture (for more umami as Michelle says). I also used homemade bone broth for my stock and in place of the wine since I didn’t have any dry white wine on hand. I served the chicken and gravy with mashed purple cauliflower and grass-fed butter, and green beans roasted with grass-fed ghee. Gravy went over everything and I topped multiple more spoonfuls on my meal as I devoured it!
