If you’re someone who regularly buys a whole chicken to either make a roast dinner or/and use up the leftovers, THIS is the recipe for you. My Slow Cooker Roast Chicken is made with a delicious and quick lemon and herb butter for maximum flavour, while – as always – we’re keeping to a minimum on effort. Technically this isn’t ‘roasting’ a chicken at all as we’re not using the oven, but trust me when I say the benefits and results of making this a slow cooker chicken recipe are worth it! Now it doesn’t come out looking like the prettiest of whole chickens because the skin doesn’t get seared in a slow cooker as it does in an oven, but this is an easy hurdle to overcome. Either remove the skin before serving, or pop it all under the grill for about 15 minutes to get that golden finish. Just like my Slow Cooker Beef Joint, my Slow Cooker Lamb Shoulder and my Slow Cooker Ham, making a joint like this has lots of benefits, AND you can even do it on a busy day and strip the bird once it’s cool, leaving you with loads of tender meat to use in other meals throughout the week. Winner all round!
Why you’ll love this Slow Cooker Roast Chicken recipe
⭐️ A foolproof method of getting succulent chicken ⭐️ Ideal for busy days with quick prep and leave ⭐️ Creates its own gravy too Depth of flavour: Cooking a joint of meat long and slow creates a delicious depth of flavour, and that applies to whole chicken too. Convenience: There is just something so lifesaving about being able to put everything in and know a meal is going to be ready later, when time might be tighter. Yes it requires a bit of thinking ahead, but the rewards are great. More room in the oven: If you are making this as part of a bigger roast dinner, using a slow cooker means you’ve got plenty of room left in the oven for everything else!
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In the freezer Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reusing and be very careful if reheating (it must be piping hot). This gives us the best of both worlds – tender meat and crispy skin! If you want to serve gravy with your roast chicken, once you remove the chicken from the cooker, blend the onions into the liquid (if you have a blender. If not, leave them in whole or remove with a slotted spoon if you prefer your gravy smooth). Put 2 tbsp of cornflour into a small mug and add enough of the chicken juices to make a smooth paste. Put the chicken juices over a medium heat on the hob (in the slow cooker pan if it’s heatproof and suitable for use on the hob, or in a small saucepan if not). Add in enough of the cornflour mixture, a little at a time, whisking as you go to thicken the liquid. You may not need to use all of the cornflour mixture, depending on how much liquid your chicken has released as it cooked. When making up butter spread, you can use dried herbs if you prefer and/or it’s all you have, BUT in this case I do feel like fresh herbs do work best as they have a more aromatic, softer quality. I use salted butter but if you only had unsalted butter, you could add extra salt. The butter should be soft, but not melted. If it’s hard, just pop into the microwave for a few seconds. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
