Got a chicken this week so decided to try and find a recipe to do it in the slow cooker! I just googled "slow cooker roast chicken" and found this recipe. I have done slow cooked roast beef, but that's a recipe for another time!
This really is so simple - chuck it in the pot and leave it! No liquid needed because the chickens juices are enough to make gravy with! Maybe next time i'll sprinkle in a chicken stock cube...
Slow cooked roast chicken
Serves: however many!
Cook time: at least 7 hours
1 whole chicken - giblets removed
1tsp smoked paprika
1tsp thyme
1/2 tsp rosemary
2 tsp salt
1tsp pepper
2 cloves crushed garlic
1 medium/ 2 small red onions - quartered
1. Mix the herbs, spices, salt and pepper and rub into the chicken.
2. Place the onion, garlic and a few foil balls in the bottom of the cook pot (this keeps the chicken off the bottom and burning!) then put the chicken on top.
3. Cook on high for 1hr then turn to low for at least 6 hours.
Completely forgot to take a picture of the finished, plated up meal, but it was lovely, a bit awkward to get out of the pot - it was so tender, the meat just fell off the legs and wings, so had to cut the off before attempting to take the rest out. Be careful if you are planning on using the juices to make gravy/sauce - may be better to strain it because there were lots of little bones and bit in the juices where it was so tender it just fell off the bone - bones fell off too!
Anyway, seriously, if anyone reads anything on here and tries out something, let me know!!!
This really is so simple - chuck it in the pot and leave it! No liquid needed because the chickens juices are enough to make gravy with! Maybe next time i'll sprinkle in a chicken stock cube...
Slow cooked roast chicken
Serves: however many!
Cook time: at least 7 hours
1 whole chicken - giblets removed
1tsp smoked paprika
1tsp thyme
1/2 tsp rosemary
2 tsp salt
1tsp pepper
2 cloves crushed garlic
1 medium/ 2 small red onions - quartered
1. Mix the herbs, spices, salt and pepper and rub into the chicken.
2. Place the onion, garlic and a few foil balls in the bottom of the cook pot (this keeps the chicken off the bottom and burning!) then put the chicken on top.
3. Cook on high for 1hr then turn to low for at least 6 hours.
Completely forgot to take a picture of the finished, plated up meal, but it was lovely, a bit awkward to get out of the pot - it was so tender, the meat just fell off the legs and wings, so had to cut the off before attempting to take the rest out. Be careful if you are planning on using the juices to make gravy/sauce - may be better to strain it because there were lots of little bones and bit in the juices where it was so tender it just fell off the bone - bones fell off too!Anyway, seriously, if anyone reads anything on here and tries out something, let me know!!!
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