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Slow cooker chicken New-recipe-icon

Why not use the slow cooker to make your Sunday lunch? Cooking low and slow ensures wonderfully tender, juicy meat – then use the pan juices to make gravy

  • Prep: 15 mins
    Cook: 5 hrs
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 278
  • Carbohydrates 0
  • Saturated Fat 6
  • Sugar 0
  • Protein 31
  • Fat 17
  • Fibre 0
  • Salt 0.3

Nutrition per serving

  • Calories 278
  • Carbohydrates 0
  • Saturated Fat 6
  • Sugar 0
  • Protein 31
  • Fat 17
  • Fibre 0
  • Salt 0.3

Ingredients

  • 1 large chicken

Method

  1. Heat the slow cooker if necessary and add a splash of water to the base. Scrunch up some foil to make a trivet to sit in the base of the bowl to rest the chicken on. Put the chicken into the pot and season the skin. Cover and cook on Low for 5 hours or until the leg or wing feels very loose when you wiggle it. Tip the juices inside the chicken out as you lift it out.

  2. Brown the chicken skin under the grill or carve the chicken before anyone sees it. Spoon the liquid out of the base of the pan to use as gravy, there won't be much but it will have a good flavour.

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