Quick post today. It’s a crazy week, and the slow cooker is getting a work out. There is one comfort food that I love above all others, and no matter the time of year, it is roast chicken. Having recently super cleaned my oven I wanted to find an alternate method of roasting my chicken and decided to try it in the slow cooker.
I popped the chicken in the slow cooker on top of lemons, garlic and fresh rosemary and thyme. I seasoned the chicken with sea salt and pepper, and turned the slow cooker on low and left it for 8 hours.
I loved the result, the slow cooking meant the lemon, garlic and herbs really permeated the chicken and flavoured it much better than cooking it in the oven.
I think the only thing I will change next time is to cook the chicken on a bit more of base at the bottom. If you don’t then the bottom of the chicken cooks a bit like a confit method, as the fat from the chicken collects in the bottom of the pot and the bottom of the chicken cooks in this fat. It is tasty, don’t get me wrong, however not quite as healthy as the rest of the chicken. I will put some onions in the bottom next time to raise the chicken up a bit.
The result was the most moist roast chicken I have ever made and the skin was even crispy, if you like to eat the skin.
I will definitely be making this again. Great flavoured chicken and no messy oven to clean. Bonus!