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Sort of contradicts itself right? But this super easy Slow Cooker WholeRoast Chicken Recipewith deliciouscrispy skinis a real winner.Roast Chicken dinneris my favourite meal of the week, yes I know its an all day commitment, however the rewards are so worth the effort.
After discoveringslow cooker lamb shankrecently, it made me realise that a great roast dinner doesn’t have to be cooked in theoven, and thisslow cooker whole chickenis so much more succulent, full ofjuicesand flavour. Plus so much easier to cook in the slow cooker.
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Thus I have been dying to try out awhole chicken recipein the slow cooker for some time, but do like my chicken skin crispy so had reservations. The problem is with roast chicken, there is no room for error, there is nothing worse than dry roast chicken! And this is why Whole Slow CookerRotisserie Chickenis the way forward, it is sooooo moist and delicious.
What You Will Find Here
How To Cook Slow Cooker Roast Chicken
Can You Keep ACrispy SkinWhen Cooking A Chicken In The Slow Cooker?
Here’s themagic, the chicken skin was still crispy! This a bit of a shock to me, but yes you can achieve acrispy skincooking a full chicken in thecrock pot. Another plus is it only takesminutes of prepto create a deliciousinstant potmeal.
Shopping List
- 1 whole chicken
- 25gbutter
- 1 tsp mixedherbs
- A sprig ofthyme
- Sprig or rosemary
- 1 tspolive oil
- Salt
- Black pepper
- 2 redonions
- 5 largecarrots
- Large slow cooker/crock pot
- Cooking tongs.
Slow Cooker Roast ChickenRecipe
- Peel and chop theonionsin half, also peel and cut thecarrotsinto 4.
- Turn your slow cooker on high and add theonionsandcarrotsto thebottom of the slow cooker. These will act as a base to absorb any excess moisture andjuices.
3. Cut thebutterinto two slices, lift thebreastskin of the chicken and slideinsidethe skin.
4. Now rub the oil on the top skin, also rubbing in thethyme, rosemary,herbs,saltandpepperbefore placing in the slow cooker on top of theonionsandcarrots.
5. Cook for 6 hours on high, checking occasionally, the internal temperature of the chicken needs to get to 165° you can use ameat thermometerto check that.
6. Remove thelidfor the last half an hour, this allows the skin to crisp up.
7. When removing the chicken use kitchen tongs but with a spatula underneath the chicken to support it, your slow cooked chicken will be supertender.
8. Transfer to aluminium foil to take the chicken from thebone, its should fall off.
Why I Use A Large Slow Cooker.
I used my large slow cooker for thisrecipe, thecrockpot chickenlooks a little lost and would easily fit in my small slow cooker. However I feel there is less moisture in the larger slow cooker as it cooks quicker. There was enough moisture to keep the chicken succulent, but not too much to stop the skin from crisping.
What To Serve With YourSlow Cooker Roast Chicken
- Roast Potatoes
- Mashed Potatoes
- Carrots
- Roaster Parsnips
- Brussels And Pancetta
- Stuffing An Bacon Parcels
- Yorkshire Puddings
- Gravy
What Do Do WithLeftovers
Once cooled transfer anyleftoversinto anairtight containerand keep in thefridge. It’s perfect for chicken sandwiches the day after.
More Flavour Ideas ForSlow Cooker Roast ChickenChicken
We adored thepepper, herb combination, however if you want to mix up the flavours a little try out the following seasonings for yourslow cooker roast chicken. Note I would still pop a littlebutterunder the skin for that extra flavour. But also use the following combinations witholive oilon the skin.
- Lemonand herb
- Lemonand garlic
- Garlic and herb
- Rosemary,saltandpepper
- Balsamic vinegar andpepper
- Paprika,saltandpepper.
Slow Cooker Roast Chicken
Yield: Serves 5
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
How to make a whole slow cooker roast chicken and still have a crispy skin, this slow cooker recipe is quick delicious and easy.
Ingredients
- 1 whole chicken
- 25g butter
- 1 tsp mixed herbs
- 1 tsp olive oil
- Salt and pepper
- 2 red onions
- 5 large carrots
- Large slow cooker
- Cooking tongs.
Instructions
- Peel and chop the onions in half, also peel and cut the carrots into 4.
- Turn your slow cooker on high and add the onions and carrots, these will act as a base to absorb any excess moisture.
- Cut the butter into two slices, lift the breast skin of the chicken and slide underneath.
- Now rub the oil on the top skin, also rubbing in the herbs, salt and pepper before placing in the slow cooker on top of the onions and carrots.
- Cook for 6 hours on high, checking occasionally, the internal temperature of the chicken needs to get to 165°. Removing the lid for the last half an hour, this allows the skin too crisp up.
When removing the chicken use kitchen tongs but with a spatula underneath the chicken to support it, you slow cooked chicken will be super tender.
Notes
Why I Use A Large Slow Cooker.
I used my large slow cooker for this recipe, the chicken looks a little lost and would easily fit in my small slow cooker. However I feel there is less moisture in the larger slow cooker as it cooks quicker. There was enough moisture to keep the chicken succulent, but not too much to stop the skin from crisping.
More Flavour Ideas For Slow Cooker Roast Chicken Chicken
We adored the pepper, herb combination, however if you want to mix up the flavours a little try out the following seasonings for your slow cooker roast chicken. Note I would still pop a little butter under the skin for that extra flavour. But also use the following combinations with olive oil on the skin.
Lemon and herb
Lemon and garlic
Garlic and herb
Rosemary, salt and pepper
Balsamic vinegar and pepper
Paprika, salt and pepper.
Recommended Products
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Nutrition Information:
Yield: 5Serving Size: 1
Amount Per Serving:Calories: 363Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 116mgSodium: 217mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 34g
