I have to admit that that I have never been all that confident at roasting chicken, and therefore in the past I have not made it much. But now that I have discovered this fool proof method of using the slow cooker I make it much more often.
The skin obviously doesn’t go as crispy as in the oven, but it still does go quite brown (and to be honest I generally don’t eat much of the skin anyhow).
By sitting the chicken on the potatoes the cooking juices collect in the bottom of the cooker, don’t throw them out – use them to make a lovely tasty gravy.
I don’t have a photo for this recipe, but will rectify that soon!
- 1 fresh whole chicken (1 -1.5kg)
- 1 lemon
- salt and pepper to taste
- 1 tsp paprika
- 3-4 small potatoes
- Wash potatoes and place them in the bottom of the slow cooker.
- Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, by rubbing them all over the skin,
- Cut the lemon in half and push into the cavity of the chicken.
- Put the chook in the slow cooker on top of the potatoes and set the slow cooker to High for 1 hour, then turn down to low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
- I don't serve the potatoes, but you could if you liked. They are there to keep the chicken off the base of the slow cooker bowl.
- Once cooked, carefully remove the chicken to a serving tray and slice/portion to serve. It will be so tender that it will be falling off the bone, so be careful when you move it that it doesn't all collapse!