Roasting a chicken in a slow cooker
I didn't think that this would be possible until I read Julia's blog, she is always coming up with innovative ideas!
I've used my own variation of Julia's marinade rub. You can invent your own, all you need is a little imagination. At the very least, you should rub the skin with olive oil and a little salt and pepper.
- 1 whole raw chicken - if it has been frozen, ensure that it is completely defrosted.
- 1 onion, un-peeled, cut into quarters
- A few sprigs of fresh herbs of choice (if available)
- 2 tablespoon of olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fine salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika powder
- ½ teaspoon chilli powder
- ½ teaspoon smoked paprika powder (optional)
- 1 teaspoon dried mixed herbs
- Plenty of tin foil
- Scrunch up the tin foil into 8 loose balls, line the base of the slow cooker with these.
- These will keep the chicken from sitting in the cooking juices, so we get a dry roast.
- Remove and discard the innards, if any (heart, liver, neck etc)
- Remove the parson's nose.
- Rinse inside and out with cold-running water and pat dry using paper towels.
- Drop the quartered onion into the cavity together with any fresh herbs you may have to hand.
- Mix the rub ingredients together in a small bowl.
- Using you hands, massage the oil all over the chicken's skin.
- Cover the chicken with the rub so it is really well coated.
- Sit the chicken (breast upwards) gently on the tin foil, taking care not to crush it.
- Set the slow cooker to low and leave to cook for 8 hours. It won't hurt if it's left for a little longer.
- Check the chicken has reached a safe cooking temperature [74 °C (165 °F)]
I would start with a medium sized chicken unless you are sure that a large chicken will fit. We have a large Morphy Richards 6.5 litre slow cooker and a small chicken fitted easily, but I'm not so sure that a large one would fit.