Feed Your Family For £20...In A Hurry! The Cookbook

Slow Roast Chicken

When I first attempted this recipe I was sceptical about how it would work. I had so many questions! I had always thought you had to put liquid in the slow cooker for it to work properly. I was delighted after my first attempt came out so well. This is such a time saving, fuss free way to make your Sunday roast it will change your Sunday routines forever! You simply pop it in the slow cooker and then you are free to go off and do whatever you want knowing that you will come home to a delicious cooked chicken. Cooking your chicken this way also means never having to worry about dry meat again. And as the meat just falls off the bones yo do seem to get a lot more meat off the carcass! What is that saying? Winner winner chicken dinner! Give it a go and let us know how you get o in the comments.

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Yields1 Serving
Prep Time15 minsCook Time6 hrs 5 minsTotal Time6 hrs 20 mins

 1 chicken
 1 onion, chopped
 500 g potatoes peeled and chopped
 4 carrots, chopped
 1 lemon (reserve zest)
 4 tbsp butter
 2 cloves garlic minced
 2 tsp rosemary
 2 tsp thyme
 2 tsp salt
 1 tsp pepper

1

Put the onions, potatoes and carrots in the bottom of the slow cooker. Season with salt and pepper.

2

Zest the lemon and put the zest aside

3

Quarter lemon, and place in the cavity.

4

Sit the chicken on top of vegetables.

5

In a small bowl, mix the butter, garlic, rosemary, thyme and lemon zest. Season with salt and pepper.

6

Use hands to coat the chicken in the butter mixture.

7

Season with additional salt and pepper.

8

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.

9

Take the chicken out of the slow cooker and place it and the veg in a baking pan

10

Brown the chicken in a hot oven for 10 minutes or until the skin is brown and crispy.

11

Sprinkle the reserved zest over the Chicken skin and potatoes before crisping

Ingredients

 1 chicken
 1 onion, chopped
 500 g potatoes peeled and chopped
 4 carrots, chopped
 1 lemon (reserve zest)
 4 tbsp butter
 2 cloves garlic minced
 2 tsp rosemary
 2 tsp thyme
 2 tsp salt
 1 tsp pepper

Directions

1

Put the onions, potatoes and carrots in the bottom of the slow cooker. Season with salt and pepper.

2

Zest the lemon and put the zest aside

3

Quarter lemon, and place in the cavity.

4

Sit the chicken on top of vegetables.

5

In a small bowl, mix the butter, garlic, rosemary, thyme and lemon zest. Season with salt and pepper.

6

Use hands to coat the chicken in the butter mixture.

7

Season with additional salt and pepper.

8

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.

9

Take the chicken out of the slow cooker and place it and the veg in a baking pan

10

Brown the chicken in a hot oven for 10 minutes or until the skin is brown and crispy.

11

Sprinkle the reserved zest over the Chicken skin and potatoes before crisping

Slow Roast Chicken

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