How to cook a roast chicken in your slow cooker

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Every time I mention to someone that I cook my roast chicken in the slow cooker, I get a rise of the eyebrow and a “How do you do that?”. To be honest, it wasn’t very long ago that I didn’t know how to do it either, but with four kids and raft of after school activities, I figured out a way I could do a roast without being present to cook it! Now this isn’t a new thing, plenty of people before me have cooked their roasts in a slow cooker, in fact google “slow cooker roast chicken” and you’ll find plenty of recipes to try. The other great thing about a slow cooker roast is that the meat is so tender it literally starts to fall off the bone. This is great for lots of children who really struggle with chewy or tougher cuts of meat.

Now my roast isn’t fancy. It’s primarily about speed and flavour, so for that reason I reserve extra garnishes and rubs etc for those occasions when I have more time to spend. I simply focus on adding the bare essentials to ensure a delicious meal. You can add vegetables to your slow cooker too, just don’t expect them to turn out “crispy”. They will cook slowly in the juices of the chicken and will still be delicious, but they’re not roasted. For the record I usually sit my roast on a bed on onions and chopped pumpkin or carrots (or all 3!). Because my kids love a crispy roast potato (who doesn’t?) I cook the potatoes separately in the oven (hint: if you like your potatoes extra crispy, par-boil them first for about 10 mins, then rough up the skin by vigorously shaking the saucepan once you’ve poured the water out, or using a fork to “scratch” the surface of each one. Drizzle with your choice of butter or olive oil, sprinkle with salt and bake at 200 degrees C for about 45mins. To speed up the process, I do the par-boiling earlier in the day so all I have to do when we get home is pop them in the oven). I find a 1.3 kg chicken feeds my family of 6, and cooks in about 5 – 6 hours on a low setting. If you need a longer cooking time because you’re at work etc… try a larger chicken.

 

Ingredients:

1.3 kg chicken
lemon
Salt and pepper
Olive oil

Onion – quartered
Pumpkin – cut into large chunks
Carrots – cut into large chunks

1-2 Tablespoons of plain flour

 

Directions:

Wash chicken including the cavity and pat dry. Prick a lemon all over and place inside the cavity. Sprinkle with salt and pepper (note: many kids will prefer you to season with salt only).

Add a generous amount of olive oil to a frying pan on medium-high heat. Brown the chicken on all sides (about 3-4 mins per side). Whilst you are browning the chicken, chop any veggies you’re using and place in the bottom of the slow cooker.

When you’re chicken is nicely browned, place on top of your veggies (breast side up) and cook on low for about 5 hours. After 5 hours check if the juices are running clear. If so your chicken is done!

To make a gravy simply pour out any liquid (there should be plenty) into a small saucepan and gently heat. Whisk in 1 -2 tablespoons of plain flour and stir until thickens.

Enjoy!

Julia @ Bloom

Bloom


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