Roast Chicken - slow cooker help?

**Posie** · 28-09-2008, 09:25am

OK, I remember reading on a thread here that you can literally bung a roast chicken in a slow cooker and it will cook perfectly...

Now, I've just done literally that - and I'm feeling a little like I should be doing something else to it. I was going to add some sage and onion for a bit of flavour, but is it really that easy?

Oh, and will 8 hours be long enough for it? Or should I top it off in the oven - I want to eat at 5ish tonight...

**Mrs B** · 28-09-2008, 10:01am

Don't know about a slow cooker, but I often chuck a whole chicken in a large casserole dish with some flavourings and leave it in a low oven for hours - maybe 4 or 5. I always add some liquid - wine, stock etc, some herbs, and there's a recipe around somewhere from Shamu I think which includes cranberry jelly and is scrummy with chicken.

**Posie** · 28-09-2008, 10:06am

Shall I chuck some white wine in with it as well then? I generally don't need much persuasion to add booze

**manclass** · 28-09-2008, 02:09pm

remember if you take the lid off rfor a few mins whilst cooking you need to add at least half an hour to an hour on the cooking time!

**Angel** · 28-09-2008, 02:28pm

Shamu's pot roasted chicken recipe is yummy and would work brilliantly in a slow cooker

Probably a bit late for today though !

**myzzterri** · 28-09-2008, 04:26pm

I just literally chuck it in the slowcooker on it's own - nothing else & leave it on low for 8-10 hours......

(was a little dry last time in fairness but I had left it for the 10 hours as opposed to the 8 hours.....)

A little white wine in the bottom would work well but not too much - you're after roast chicken not drunken boiled chicken!!!

**myzzterri** · 28-09-2008, 04:26pm

I just literally chuck it in the slowcooker on it's own - nothing else & leave it on low for 8-10 hours......

(was a little dry last time in fairness but I had left it for the 10 hours as opposed to the 8 hours.....)

A little white wine in the bottom would work well but not too much - you're after roast chicken not drunken boiled chicken!!!

**goldilocks** · 28-09-2008, 05:33pm

I just bung it in, stick some herbs on the top and maybe some lemon up its bum if I'm inthe mood

Comes out lovely

**LME** · 28-09-2008, 07:57pm

How was it?

I'm another who bungs it in and leaves for eight hours. We've always found that the meat just falls of the bone. The only downside is no crispy skin, which is probably not a bad thing - I shouldn't really eat it anyway!

Hope it was delicious.

**shamu** · 28-09-2008, 08:05pm

I made a roast chicken in my slow cooker the other night and it was lovely - you skinned the chicken and then added a bunch of stuff (soy, worcestershire sauce, honey, garlic etc). It was lovely and I posted the recipe on a slow cooker thread somewhere!

I may try using the slow cooker for my other whole roast chicken recipe that's already been mentioned - it's really easy, you just add some wine a few cloves of garlic sliced in quarters,a couple of spoons of redcurrant jelly and some rosemary.

Shamu

**Posie** · 28-09-2008, 08:23pm

They both sound delicious Shamu!

Well, it was absolutely YUM. I added white wine, sage and parsley. I will definitely add garlic next time. Can't believe it, really, as I wasn't expecting it to be so nice!!

The meat did just fall of the bone, it made some great gravy and we have the remainders ready in the fridge for a stew tomorrow night.

I'm going to try something else soon, as it makes it so easy to be able to cook it earlier.

**Angel** · 28-09-2008, 08:56pm

If you cook a chicken in the slow cooker do you reckon the bones would make a good stock or have they already been cooked to death ? Just a thought as I make my own stock if I roast a chicken normally !