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+ servings

Crock-Pot Chicken, Vegetables & Gravy

Course Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Servings 2
Calories 20 kcal


  • 1 Whole chicken
  • 1 Carrot (roughly chopped)
  • 1 Sweet potato (peeled and roughly chopped)
  • 1 Onion (medium, quartered)
  • 1 Stalk celery (roughly chopped)
  • 2 tbsp garlic (minced)
  • 2 tsp Ground peppercorns
  • Sea salt (to taste)


  1. Rinse and clean whole chicken. Remove innards, trim fat/skin (optional), and pat dry with a paper towel. Place in slow cooker.
  2. Add chopped carrot, sweet potato, celery, onion, garlic, peppercorns, and salt to the chicken in the Crock-Pot.

  3. Cook on low for 8 hours.
  4. Once the cooking is complete, remove all the liquid from the Crock-Pot, as well as half of the vegetables. Set aside in a food processor/blender.
  5. Blend the liquid and vegetables until the mixture reaches a gravy consistency.
  6. Serve chicken with remaining veggies on the side, topped with “gravy”.
  7. Enjoy!
Nutrition Facts
Crock-Pot Chicken, Vegetables & Gravy
Amount Per Serving
Calories 20 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.03g
Sodium 5mg0%
Potassium 59mg2%
Carbohydrates 5g2%
Fiber 0.5g2%
Sugar 0.1g0%
Protein 1g2%
Vitamin C 8.3mg10%
* Percent Daily Values are based on a 2000 calorie diet.