SC Roast Chicken


Shh – don’t tell anyone, but I bought myself a new kitchen gadget the other day. It was on sale and I’d be thinking about getting on for, oh, all of about 2 or 3 weeks. It’s a slow cooker. Apparently, they are just the bees knees for tossing loads of stuff in a pot and then letting it cook all day. I imagine it’s also pretty good if you’re trying to sell your house – as it makes the kitchen smell awesome!

So I figured I needed to justify the purchase of a 6.5 litre slow cooker, besides the fact that it was half price when I bought it and subsequently cheaper than smaller one. I decided to roast a chicken in it. I was impressed – so impressed, this is a TWO picture post!



  1. Mix all the spices and stuff together in a bowl.

  2. Rub it all over the chicken. I put some under the skin as well, just cause, well, that's a gross thing to do but makes it worthwhile!

  3. Chop up your onion into chunks and place it at the bottom of the slow cooker. Put the chicken on top.

    Don't be tempted to add liquid - you don't need to. I know, I thought that was weird, too.
  4. Stick the slow cooker on high and cook for about 4 or 5 hours - the chicken just falls off the bone.

  5. After you eat, stick some water, carrots, more thyme, bay leaf, another chopped onion and celery into the cooker and make a really tasty stock overnight.

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1 Comment

  1. My fave use of my slow cooker is for whole chickens. Mine is big enough to fit 2 small chickens. Cook all day like you did then shred the meat and freeze. It’s fabulous to be able to take it out and make chicken salad or a chicken stir fry or whatever. And, of course, use those bones to make a broth and freeze it as well! YUM.

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