Slow-cooker chicken

Slow-cooker chicken recipe

28 ratings

This slow-cooked chicken one-pot wonder makes the perfect hearty dinner for the whole family. A fuss-free dish that's slowly cooked for hours to create the most succulent tender chicken. See method

  • Serves 4
  • 15 mins to prepare and 9-11 hrs to cook in a slow cooker or 2 hrs 40 mins in an oven, plus resting time
  • 671 calories / serving

Ingredients

  • 30g (1oz) salted butter
  • 2 garlic cloves, 1 crushed, 1 whole
  • 2 tbsp chopped fresh oregano or 1 tsp dried oregano
  • 1.8kg (3 1/2lb) chicken, untied
  • 1 large onion, halved and thickly sliced
  • 200ml (1/3 pint) chicken or vegetable stock

Each serving contains

  • Energy

    2785kj
    671kcal
    34%
  • Fat

    47g 67%
  • Saturates

    15g 76%
  • Sugars

    4g 4%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 5.3g Protein 57g Fibre 1.6g

Method

  1. If you have a slow cooker, this can be prepared in the morning and left to cook all day. It will be ready for supper and needs nothing more than some mashed or baked potatoes or some couscous or rice and a side of green vegetables. If not using a slow cooker, preheat the oven to gas 2, 150°C, 130°C fan.
  2. Combine the butter with the crushed garlic, oregano and a seasoning of salt and pepper.
  3. Starting at the cavity end, gently ease the skin away from the chicken across the breast and spread the butter under the skin, pressing down on the skin to spread it out. Rub the top of the chicken skin with some salt and pepper. Bruise the whole garlic and put it in the cavity of the bird.
  4. Spread the onion out in the base of the slow cooker. Alternatively, if cooking the chicken in a conventional oven, use a large, lidded casserole or a sturdy roasting tin.
  5. Sit the chicken on top of the onions, breast-side up. Pour the stock in and cover with the slow cooker or casserole lid (if using a roasting tin, cover with two layers of foil, sealing the edges tightly). If using a slow cooker, turn it to high for 45 minutes then reduce it to low. Leave the chicken to cook for 8-10 hours, until very tender.
  6. If using a conventional oven, cook for 1 1/2 hours then remove the lid or foil and cook for 30 minutes more. Turn the temperature up to gas 7, 220°C, 200°C fan and cook for a further 15-20 minutes to brown the skin. Rest for 15 minutes before carving.
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