The slow cooker is a great way to “roast” meat, I use mine to roast beef, lamb, chicken and pork, and it does an amazing job. This method for roasting chicken is simple, yet produces the most moist and tender chicken you can imagine. The reason for sitting the chicken on top of some onion is so that it doesn’t sit down in the juices and stew, the onion also adds lovely flavour to the stock which forms. The stock can be used to make a delicious chicken gravy. After carving the meat off the chicken frame and using the pan juices for your gravy, you can return the frame to the slow cooker and cover it with water, then let it simmer for a few hours to create wonderfully nutritious natural chicken stock. I usually serve this chicken with roast veggies, which I pop in the oven about an hour and a half before the chicken is due to be done. You can also place the chicken in the oven for 20 mins or so to brown it at the end.
- 1 whole chicken
- 2 onions
- herbs or spices of your choice (I used Chines five spice today)
- Grease insert of slow cooker.
- Place thickly sliced onions in the base of the insert.
- Place chicken, breast side up on top of onions.
- Cover and cook on high for 3-4 hours, depending on your slow cooker.
- Remove from slow cooker and serve or alternatively you can brown in the oven for 20 minutes in the oven or a little while under the broiler. This step is not neccesary if you don’t want a crispy skin, in that case just take off the skin before serving.
Home-made chicken gravy
- 2 1/2 tbsp flour or GF flour
- ½ cup cold water
- ½ tsp salt
- 1 3/4 cups pan juices from slow cooker (substitute some water if you don’t have quite enough)
- Mix flour, salt and water in a small saucepan to form a smooth paste
- Add chicken stock
- Stir over medium/high heat until it begins to boil and thicken.
Serve chicken with some baked veg and enjoy!