Slow Cooker Roast Chicken (Printer-Friendly)
Tender slow cooked chicken with lemon and herbs. Minimal effort, maximum flavor.
# What You’ll Need to Cook:
→ For the chicken
01 -
1 whole chicken (approx. 1.5 kg / 3.3 lb), free range
02 -
1 onion, roughly chopped
03 -
1/2 lemon, sliced
04 -
100 ml boiling water
→ For the herb butter
05 -
50 g salted butter, softened
06 -
2 tablespoons chopped fresh herbs (such as parsley, thyme, or rosemary)
→ Optional for gravy
07 -
2 tablespoons cornflour (cornstarch)
# Steps to Prepare:
01 -
Mix softened butter with chopped fresh herbs until well combined.
02 -
Place chopped onion into the bottom of the slow cooker to form a base for the chicken.
03 -
Position the chicken on top of the onions and spread the herb butter generously over the skin.
04 -
Place lemon slices around the chicken and pour in boiling water.
05 -
Cover and cook on LOW for 5 hours until fully cooked and tender.
06 -
For crispy skin, transfer chicken to a baking tray and grill for 10–15 minutes until golden.
07 -
Blend onions into the cooking juices, mix cornflour with some juices to make a paste, heat remaining juices and add paste gradually to thicken.
# Extra Cooking Tips:
01 -
For enhanced flavor, use fresh herbs in the butter. Dried herbs can be substituted if necessary.
02 -
Chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
03 -
Ensure chicken is piping hot when reheating from chilled or frozen.
04 -
Removing the skin after cooking is a quick way to skip grilling while still enjoying tender meat.