Slow cooker whole roast chicken

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Whole pot roast chicken cooked in a slow cooker

A delicious way to pot-roast a whole chicken

300+ minutes

Serves 4

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Serve with steamed green vegetables to complete your roast dinner. All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Serve with steamed green vegetables to complete your roast dinner. All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Ingredients

  • 1 tablespoon vegetable oil
  • 1.35kg whole chicken
  • 400g new potatoes, cleaned and halved if large
  • 4 medium carrots, chopped into batons
  • 1 leek, sliced
  • 1 teaspoon dried mixed herbs
  • 1⁄2 teaspoon garlic granules (optional)
  • Freshly ground black pepper, to taste
  • 1 reduced-salt chicken stock cube dissolved in 350ml hot water

CALORIES: 473

FAT: 24g

5 A DAY: 1

SALT: 0.4g

SUGAR: 6.4g

Method

  1. Preheat the slow cooker if necessary.
  2. Warm the oil in a large frying pan over a medium heat. Place the chicken, breast-side down, in the pan and allow to cook until the skin is golden brown. Then carefully turn, browning the chicken skin on all sides.
  3. Transfer the chicken into the slow cooker. Add all of the vegetables, spreading them evenly around and over the chicken.
  4. Sprinkle the herbs, garlic granules and black pepper over the chicken.
  5. Pour over the stock, cover and cook for 5–6 hours on high, until the chicken juices run clear. For a slower cooking time, set the slow cooker to medium and cook for 6–8 hours or to low for 8–10 hours.
  6. Once cooked, remove the chicken and discard the skin. Portion onto deep plates with the vegetables and stock – be careful to remove any bones. For a thicker gravy, mix some cornflour with a little cold water to form a paste. After removing the chicken and vegetables, pour the stock into a saucepan and place over a high heat. Stir in the cornflour paste and cook until thickened.

Top tip

To make your own chicken stock, place the leftover chicken carcass into the slow cooker with an onion, carrot and 2–3 celery sticks – all cut into chunks – a handful of fresh thyme, 2–3 bay leaves and 2 teaspoons of whole peppercorns. Cover with water and cook on low for 12–24 hours. Once cooked, strain and refrigerate in a sealed pot for use within 2–3 days or freeze in small portions and use within 1 month.


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