My family and I love a Roast chicken on a Sunday, we all look forward to our weekly roast dinners. But having our oven on during the warmer months makes our kitchen and house unbearably hot! So this slow cooker roast chicken is ideal for summer.
Slow cooker roast chicken
When you cook for a family you realise that it’s not always easy to please everyone with every meal. But our weekly roast dinners are the kind of meal that everyone eats and loves. Through the winter we enjoy marmite roast potatoes, Yorkshire puddings, lashings of gravy and a huge variety of veg with each roast dinner. It’s usually followed by some kind of desert such as a fruit crumble. The chicken or whatever leftover meat we have is then used up in various recipes through the week. Cooking meat this way is definitely more cost effective than buying chicken breasts for meals such as curry.
However through the summer we find that cooking a big roast dinner just isn’t doable every week. Having the oven on makes our kitchen ridiculously hot, we don’t always really fancy a hot meal and cooking in 25+ degree temperatures just isn’t fun! So this slow cooker roast chicken is the ideal summer roast dinner recipe. We team ours with a delicious new potato salad and either vegetables or salad depending on what we fancy.
The best thing about this recipe is that it is super easy. It’s got that set it and forget it mentality about it. You simply pop your chicken in for the set amount of time, turn on the slow cooker and 4-6 hours later you go back to it and its turned into all kinds of deliciousness. No slaving away in the kitchen getting hot and sweaty. No stress, no drama and no fuss. Just beautiful chicken that the whole family will love.
- 1 whole Chicken
- 1 tsp dried mixed herbs (optional)
- pinch of salt and pepper
- The first thing you will need to do is to ensure that your chicken fits in your slow cooker. It doesn't matter if its a tight fit as long as the lid goes on so heat doesn't escape.
- You can sprinkle your chicken with herbs if you wish, you could even pop in a few garlic cloves if you fancy it. Then season with some salt and pepper.
- Pop on the lid and cook the chicken on low for 6 hours or high for 4 hours. Always check the chicken is fully cooked before you eat it. Either use a thermometer (it needs to be at 75 degrees or over) or check the juices run clear not pink.
- When your time is up you'll need to remove the chicken from the slow cooker. This can sometimes be tricky as slow cooked meat is often a lot more tender than oven cooked. I use a cobination of fork and tongs but often leave a wing or two in the slow cooker.
- You can let your chicken rest as you usually would but I tend to carve it straight away.
Leftover chicken is great for things like currys or sandwiches. Just ensure you cool the chicken down safely and reheat it properly.