Slow Cooker Roast Chicken
Super easy slow cooker roast chicken that produces tender and juicy roast chicken every time. As perfect for midweek meals as it is for a Sunday Roast.
Servings 4 people
Calories 485kcal
Ingredients
- 1.5 kg chicken medium
- 3 large carrots
- 1 small onion
- 1 tbsp olive oil
- 250 mls double strength chicken stock
- 2 tbsps cornflour
Instructions
- Peel the onion and ΒΌ it. Peel the carrots if using and lay them whole in the bottom of the slow cooker with the onion. Place your chicken on top.
- Cook on High for 4-5 hours. Check the internal temperature with a meat thermometer is 75 Celcius/165 Fahrenheit at the thickest part of the thigh but not touching bone.
- Remove Chicken and set aside to rest. I cover the chicken with a sheet of silver foil. Decant all the juices to a saucepan and remove as much of the fat that is sitting on top as you can easily do. Add the 250 mls of chicken stock and bring to a gentle bubble.
- Tip in the cornflour slurry and mix through thoroughly. I use a whisk. Simmer for a couple of minutes.
- Carve the chicken as required and serve with the gravy.
- Apply to Insomniacs Face
Nutrition
Calories: 485kcal | Carbohydrates: 13g | Protein: 36g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 137mg | Sodium: 254mg | Potassium: 604mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9273IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg