This recipe is so simple it's almost a crime to call it a recipe so I'll just say, its a guide. It has 2 ingredients and just a few instructions. A little prep and the Slow Cooker does all the work. This guide is for those who just want a cooked chicken without the fuss of anything else. It's especially great if you get one from the reduced section as it can then be cooked,stripped and put into the freezer to use later. Yes, you can add all manner of extras such as vegetables,spices,dressings,sauce etc but the beauty of cooking the chicken on its own means you have loads of options on how to use it....you can add it to so many different dishes. Its a great base for a roast dinner, a stew, a curry,pies, soups etc. You don't have to add liquid into the slow cooker because as it heats up it produces steam, which hits the lid, and converts to liquid as it falls back in. This is such a time saving, fuss free way to cook and means never having to worry about dry meat again....and as the meat just falls off the bones you do seem to get a lot more meat off the carcass! Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:- Take the chicken out of the fridge 30mns beforehand.
Unwrap and remove the giblets from the cavity or neck, if there-small plastic bag) and use to make gravy later.
Pat the chicken dry with some kitchen roll.
Place the chicken in the SC and crumble a stock cube over the top then rub it into the flesh.
Turn the chicken over and repeat with the other stock cube.
No liquid is needed.
Place lid on and cook chicken on LOW for 6-8 hours. Or high for 4-6 hrs The cooking time depends on how large your chicken is. Cook until the juices run clear.
Once cooked allow to cool slightly then remove from the SC.
You can now carve,section and strip off the remaining meat from the carcass.
Tip :- Place the bones back into the SC along with more water if needed, a bay leaf or mixed herbs and cook for a further 2-3hrs, then strain the liquid into a jug. Allow to cool then skim off the fat and you have stock which can be used in soup,stew etc.
Tip:-Use the giblets to make gravy. Boil them up then strain them, add some cornflour to thicken, along with some s&p, any herbs or a dash of wine if you fancy,and you will have the best gravy ever! They're usually in the neck end, so don't just check the cavity.
Ingredients
Directions
Prep:- Take the chicken out of the fridge 30mns beforehand.
Unwrap and remove the giblets from the cavity or neck, if there-small plastic bag) and use to make gravy later.
Pat the chicken dry with some kitchen roll.
Place the chicken in the SC and crumble a stock cube over the top then rub it into the flesh.
Turn the chicken over and repeat with the other stock cube.
No liquid is needed.
Place lid on and cook chicken on LOW for 6-8 hours. Or high for 4-6 hrs The cooking time depends on how large your chicken is. Cook until the juices run clear.
Once cooked allow to cool slightly then remove from the SC.
You can now carve,section and strip off the remaining meat from the carcass.
Tip :- Place the bones back into the SC along with more water if needed, a bay leaf or mixed herbs and cook for a further 2-3hrs, then strain the liquid into a jug. Allow to cool then skim off the fat and you have stock which can be used in soup,stew etc.
Tip:-Use the giblets to make gravy. Boil them up then strain them, add some cornflour to thicken, along with some s&p, any herbs or a dash of wine if you fancy,and you will have the best gravy ever! They're usually in the neck end, so don't just check the cavity.