Ingredients:

  • 1 (3-4 pound) whole chicken, rinsed and patted dry
  • 1 packet (1 ounce/28g) dry onion soup mix
  • 10.75 ounces (305g) condensed cream of chicken soup
  • 1/2 cup (120ml) water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour (25g)
  • 1/4 cup (60ml) cold water
  • 1/4 cup (60ml) heavy cream (optional)

Instructions:

  1. Rinse the chicken inside and out. Pat dry with paper towels.
  2. In the slow cooker, add the onion soup mix, cream of chicken soup, water, thyme, pepper, and olive oil. Whisk to combine.
  3. Place the chicken breast-side up in the slow cooker, nestling it into the soup mixture.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  5. Carefully remove the chicken from the slow cooker and place it on a platter. Let it rest for 10 minutes before shredding or carving.
  6. In a small bowl, whisk together the flour and cold water until smooth.
  7. Pour the flour mixture into the slow cooker and stir well to combine. Turn the slow cooker to high, uncovered. Cook for 10-15 minutes, or until the gravy has thickened.
  8. Optional: Stir in heavy cream for a richer gravy.
  9. Serve the shredded or carved chicken with the creamy gravy.