I’ve always slow-roasted in the oven. I have a great ceramic coated cast iron pot that can go on the stovetop and in the oven. There are several downsides, however to having the oven on all day: I worry that the little fella will get burned, it’s way too hot most of the year to have the oven on and it uses a lot of electricity.
So I finally bit the bullet and bought a slow cooker last month. I can tell you that I have a new love in my life! I use it nearly every day and it has made life (especially the evenings) so much easier.
Roast chicken in a slow cooker is not like a roast chicken done in the oven. The skin doesn’t get brown and crispy and the chicken pretty much completely falls apart when you try and lift it out. But it is oh so moist and tender. That and the fact that it is so easy to throw it in the slow cooker and forget about it makes it so worth cooking a chook this way.
I found that there was a lot of chicken juice in the bottom of the bowl. You can elevate your chook by placing it on the vegetables you’re going to serve with the chook or some balls of foil. Use the chicken juice to make gravy by pouring some into a saucepan and make your gravy as usual.
o Make Slow Cooker Chicken Stock
After cooking my chicken, I can across this website about how to get the skin crispy by finishing the chook off in the oven. Will try this next time.
- 1 whole chicken
- 1 onion, quartered
- 2 garlic cloves, bruised
- 1/4 lemon
- salt and pepper
- Pat the chicken dry. Stuff the cavity with the onion, garlic and lemon. Sprinkle the chicken skin with the paprika, salt and pepper.
- Place the chicken in the slow cooker and cook on high for 3 hours and then on low for five hours or until cooked (the time will depend on the size of your chook, so test it after a few hours by skewering the thickest part of the thigh – the juices should run clear. Alternatively, use a meat thermometer).
- Lift the chicken out carefully (it will probably break up so an egg flip or similar is useful here) and serve.
- Save the chicken bones, onion and garlic to make stock.
To Make Slow Cooker Chicken Stock
- Place the bones from your chicken carcass back into your slow cooker along with leftover onion and garlic.
- Add a bay leaf, peppercorns and if you have any fresh vegetable scraps like carrot tops or parsley stalks, add those too.
- Add 2-3 litres of water (depending on the size of your slow cooker) and cook on high for 4 hours or on low overnight.
Amount Per Serving: Calories: 249Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 88mgSodium: 132mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 28g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.