We like this slow cooked chicken recipe because we can simply pop the chicken in the slow cooker and forget it until it's time to prepare the rest of the meal.
Slow cooking is a wonderful way to cook tasty food with a fraction of the time input that might be needed with other methods.
Even better, there are always leftovers from this slow cooked chicken recipe that we can use for a meal later in the week.
We like to pop the chicken in the oven to crisp the skin while we prepare any vegetables, gravy etc. You don't have to do this, it's just as tasty (and even more tender) straight from the slow cooker.
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Slow Cooked Chicken Recipe
Serves 2 Adults and 2 Children
(with enough leftovers for another meal)
±24g Animal Protein per 100g of meat
1 Large Whole Chicken
1 small Onion
1 small bunch of Parsley (optional)
1 tsp Garlic Powder
1/2-1 tsp each of dried Sage, Rosemary and Thyme
Slice the onion and spread it in the bottom of the slow cooker.
Cut the lemon into quarters and place inside the chicken with the parsley (I couldn't get any this time, so not pictured).
Place the chicken, breast side up on top of the onion slices.
Sprinkle the skin with garlic powder, sage, rosemary and thyme.
Put the lid on the slow cooker, set the timer for 6 or 7 hours on the "low" setting (devices vary, so there's a bit of experimentation to do here). Get on with your day.
[Optional] When you come to prepare any accompaniments, carefully remove the slow cooked chicken from the cooker (it will be so tender that it will tend to fall apart), place it in a roasting tin and pop it in the oven at ±200°C/400°F/Gas Mark 6 (not the end of the world if a little hotter or cooler). Keep an eye on it, so that it doesn't burn.
The juices left in the slow cooker can be used to make a very tasty, lemon-infused gravy.
Serve in the same way as you would a roast chicken with whatever vegetables and accompaniments you like.