Roasting a chicken in a slow cooker

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Roasting a chicken in a slow cooker
After 8 hours it looks and smells divine!
Ready in:8 hours, 10 minutes
Prep. time:10 minutes
Cook time:8 hours

I didn't think that this would be possible until I read Julia's blog, she is always coming up with innovative ideas!

What a great use for a slow cooker, go out to work in the morning and come back to roast chicken!

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.

Ready to start cooking
Slow cooker lined with tin-foil, rub ingredients and onion and herbs



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  1. Scrunch up the tin foil into 8 loose balls, line the base of the slow cooker with these.
  2. These will keep the chicken from sitting in the cooking juices, so we get a dry roast.
  3. Remove and discard the innards, if any (heart, liver, neck etc)
  4. Remove the parson's nose.
  5. Rinse inside and out with cold-running water and pat dry using paper towels.
  6. Drop the quartered onion into the cavity together with any fresh herbs you may have to hand.
  7. Mix the rub ingredients together in a small bowl.
  8. Using you hands, massage the oil all over the chicken's skin.
  9. Cover the chicken with the rub so it is really well coated.
  10. Sit the chicken (breast upwards) gently on the tin foil, taking care not to crush it.
  11. 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.
  12. Check the chicken has reached a safe cooking temperature [74 °C (165 °F)]


Use a packet of Taco seasoning as a rub for the chicken or make your own here: Tex-Mex seasoning

Chef's notes

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.

See also