Pot-roast chicken in the Slow Cooker

Chicken

I’ve wanted to do a chicken in the Slow Cooker for a while now, so it was definitely on my list for this month. For a weeknight, it worked really well, and we have lots of lovely, soft, juicy chicken left over. It isn’t a proper roast, but it’s still very tasty. It also makes the house smell incredible all day.

Ingredients

  • 1 whole chicken
  • 1 onion
  • 2 sticks celery
  • 2 carrots
  • 1 clove garlic
  • Sprigs of rosemary and thyme
  • 1 tbsp cornflour

Method

  1. Put the chicken in the slow cooker.
  2. Roughly chop the vegetables. Thinly slice the garlic. Put them into the slow cooker with the herbs.
  3. Put a small amount of water in the bottom of the slow cooker, just to cover the bottom really.
  4. Cook on Low for 8 hours.
  5. Ladle off some of the cooking liquid into a small saucepan. In a separate jug, slake the cornflour with a little water and add to the saucepan. Bring this to the boil to make a gravy.

The chicken will absolutely fall apart once it is cooked. I used two fish slices to get it out of the slow cooker, which worked perfectly!

Screen Shot 2013-04-01 at 14.54.49

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