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.
Peel the onion and 1/4 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