Pot-roast chicken in the Slow Cooker


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.


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


  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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