Slow Cooker Roasted Chicken

Slow Cooker Roasted Chicken Recipe

I am quite the convert when it comes to my slow cooker. I used to think this slightly old fashioned appliance was really just for your Grandmother. However, who knew they are quite brilliant and not Nanna based after all. I love the simplicity of this neat little machine and the fact it’s so low on wattage makes it economically sound too.

The only problem I have had in the past with the slow cooker is it’s inability to make some foods look aesthetically pleasing. I have made many an anaemic looking casserole and had to cover it in colourful gravy to tart the whole dish up. However, I have now solved this problem with this brilliant Slow Cooker Roasted Chicken recipe. The chicken does look and taste more roasted than poached. Admittedly the skin doesn’t properly crisp, however, the tasty blend of herbs and spices *it’s not KFC let me point out* create a well seasoned and coloured skin which also tastes amazing. This recipe comes via a slightly bizarre phenomenon called Tasty. They show super fast videos of recipes which are all completely delicious and simple to follow. Race over to their Pinterest pages for a look once you have enjoyed every last word of Lucy Loves and not before.

This recipe cooks the chicken on a base of simple vegetables so it actually makes a complete supper when served together. However, you could use this as a great base for any other chicken and chicken broth based recipes, such as Chicken Noodle Soup or Coronation Chicken or just a great big salad or sandwich. The resulting Slow Cooker Roasted Chicken is yes, you’ve guessed it, incredibly *whispered* moist and so full of flavour you’ll want to make this again and again. And on a grey, cold wet day what could be more comforting than the welcoming scent of a roast chicken you have had almost sod all to do with.

Look at the lovely wholesome line up for this simple, slow cooker recipe. These wonderful seasonings ensure a tasty, flavourful dish with a great broth. In a bizarre twist of fate, I was missing a lemon, even a shriveled old one from my fruit bowl, so you will need to add this to your list of ingredients.

Make a start by switching your slow cooker on to heat up. This recipe can be cooked for 5 hours on high or 8 on low, depending on your own schedule. As always, I was balls to the wall so cooked mine on high for 5 and it was perfect. Chop up the carrots, potatoes, celery and onions and pop these in the bottom of your slow cooker bowl.

These colourful veggies are used as a platform to rest your chicken on to stop it being fully poached and are also as an integral part of the broth/gravy/casserole created by this dish.

The next step is to mix all your herbs and spices in a large bowl. Add the salt, paprika, chilli flakes, thyme, pepper and crushed fresh garlic.

Give all these goodies a stir to combine, then place your chicken in the bowl and coat, inside and out, making sure everywhere is completely covered.

Oh dear oh dear, my hands are not getting any better looking with age.

Next to add to the chicken’s indignity, pop half an onion and the lightly smashed garlic cloves up it’s bottom. At this point also add half a lemon, if you have one to hand, unlike me.

Pop this beauty into your slow cooker, sitting it elegantly on the bed of vegetables.

I had to press the veggies right down to be able to fit the lid on, but after a bit of juggling it all settled down. Do make sure the lid fits snugly to ensure it’s cooking efficiently.

Like I mentioned, either give this super dish a 5 hour stint on high or a leisurely 8 on low, this is up to you and your day.

When your chosen time is up, give the chicken a poke with a skewer or knife and if the juices run clear, it’s job done.

The wonderful smell of this spiced chicken is heaven. I am drooling a little bit over this photo. Garnish with a few leaves of fresh parsley then this chicken is ready to serve.

I served some with the broth and the braised vegetables, with bread to mop up the juices, of course.

This is effortless cooking at it’s finest. I am not a lazy cook, just a busy one, so just by the very low maintenance nature of this dish, it has become one of my favourites. I use cooked chicken in so many of my recipes, this is such a great platform for all of these. That said, I did eat one of the chicken legs hot from the slow cooker, so if you actually have enough left to fashion into a dish, then well done you.

Lucy x

Slow Cooker Roasted Chicken Recipe

Serves 4

You will need a slow cooker

To coat the chicken

One medium sized chicken, to fit snugly in your slow cooker

4 teaspoons sea salt

2 teaspoons paprika

A big pinch chilli flakes

1 teaspoon dried thyme

1/2 teaspoon black pepper

2 cloves garlic, crushed

Inside the chicken

4 cloves garlic, just smash with a knife, no need to skin

1/2 lemon

1/2 onion

Under the chicken

2 carrots, peeled and roughly chopped

3 sticks celery, roughly chopped

1/2 onion

1 large or 2 small potatoes, skin on, roughly chopped

Parsley to garnish, bread to serve for mopping

Switch your slow cooker on to warm up. Next, chop your carrots, celery, onion and potatoes and put in the bottom of the bowl of your slow cooker. Then take a large bowl and add the salt, paprika, chilli flakes, thyme, pepper and crushed garlic cloves. Stir this mixture well then take your chicken and put in the bowl of spices. Ensure it is covered in the spices, paying attention to the underside and pop any spare in the bird’s cavity. When the chicken is covered in spices, put the garlic, lemon and onion inside the bird.

Carefully place the spiced chicken on the top of the vegetables in the slow cooker then put the lid on, making sure it fits well. Cook on High for around 5 hours or on Low for 8 hours.

Garnish with parsley and serve with some of the vegetables and juices or use the cooked chicken in a whole variety of dishes.