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slow cooker roast chicken and slow cooker chicken stock

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slow cooker whole roast chicken
Slow cooked whole chicken in Multi cooker pot.

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.

Yield: 6 serves

Whole Roast Chicken in the Slow Cooker

slow cooker whole roast chicken

While you don't get the same crispy skin as you do if you roast a chook in the oven, cooking a whole chicken in the slow cooker can be convenient.

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes


  • 1 whole chicken
  • 1 onion, quartered
  • 2 garlic cloves, bruised
  • 1/4 lemon
  • paprika
  • salt and pepper


  1. Pat the chicken dry. Stuff the cavity with the onion, garlic and lemon. Sprinkle the chicken skin with the paprika, salt and pepper.
  2. 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).
  3. Lift the chicken out carefully (it will probably break up so an egg flip or similar is useful here) and serve.
  4. Save the chicken bones, onion and garlic to make stock.


To Make Slow Cooker Chicken Stock

  1. Place the bones from your chicken carcass back into your slow cooker along with leftover onion and garlic.
  2. Add a bay leaf, peppercorns and if you have any fresh vegetable scraps like carrot tops or parsley stalks, add those too.
  3. 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.

Nutrition Information:



Serving Size:


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.

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  1. Hey Melissa, you might also like thermal ‘magic cookers’. They’re similar to slow cookers but don’t require a constant electricity supply. You heat up the ingredients and then put it into this thermos-like container; the food continues to cook inside for several hours. I use it to make chicken stock and duck soup.

  2. Oh i love it, i usually use powdered stock but this is so easy and i can freeze it in ice cubes for later use as well!
    I used to throw out the stalks from broccoli and other veg things that i would have never thought of using in meals. Once i got my slow cooker i started dicing things like broc stalks and popping them in the freezer, when hubby wasn’t looking i would add them to some of his favourite casseroles etc i was making in the slow cooker and he would never know the difference. Recently he caught me and asked what i was doing, how long i had been doing it for and then asked me in all serious if i could continue to hide things like this from him.
    I’d love some more ideas of things i can keep and freeze like this for different uses… I have to admit i haven’t searched the blog extensively (which i do plan to do!)
    Now to get add some chooks to the next menu plan and add the stock as well! Thanks

  3. Hi Must be Thifty. I’ve read a lot about the thermal cookers. Here in QLD they would be brilliant! I really want to try one, the angle of our unit means we don’t get any sun in our yard pretty much all year though….

    Leila, I’m just getting into slow cooking, so more recipes to come. As far as recipes that can freeze, there are quite a few on the blog: soups, stews etc. Also things like rissoles can be frozen uncooked and then cooked once defrosted. I had to laugh at your story abou the broccoli stems, they say a little mystery keeps a relationship strong! :)

  4. Hey Melissa, I’m thinking of another type of thermal cooker. There’s a pot on the inside, which you heat the contents of the food on the stove (usually half an hour so that it has boiled and simmered for a bit). The pot goes inside the thermal insulation and the food continues to bubble away. It takes about 4-6 hours to cook, but you don’t have to worry about the house burning down, etc. It’s a Japanese (?) contraption, I think, and you can get them at various Asian whitegoods stores.

  5. I haven’t heard of those, will have to look into it – sounds good. Anything that involves no electricity would be good to try. I wonder if it would be easy to make??

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