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Top Rated Chicken Recipe:Saucy Chicken and Vegetable


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Posted 2222 days ago
Absolutely divine, thankyou so much. My new favourite. I made a sauce with the liquid !
Posted 2241 days ago
Agree with all the previous comments. 1.4 litres of liquid is far too much- stock plus cider! 10 minutes frying on breast too long. Should it be 10 minutes altogether?
5 hours on high is far too long. Mine was falling off the bone after 2 hours - just what I did not want. Might as well have boiled it in a pan. I would say 2 to 3 hours on low would do.
It tasted good, but not worth all the trouble and keeping it hot until mealtime.
Shall not be trying it again.
Posted 2269 days ago
But what about the 900ml of hot chicken stock in the ingredients list? And the creme fraiche?
Posted 2324 days ago
the stock is the mixture you make in the pan with the oil
Ceri Jo
Posted 2342 days ago
The method in this recipe does not mention when the stock goes in or when to add the creme fraiche? It also says 20g of tarragon (dried or fresh?) and then the method says 3 sprigs, I am assuming tarragon? Any chance we could have a full recipe and method as it started off looking quite good!

Slow Cooker Recipes > Poultry Recipes

Slow Cooker Recipe

Pot-Roasted Chicken with Lemon

Pot-Roasted Chicken with Lemon

Pot Roasted Chicken with Lemon is rated 2.6 / 5 based on 38 votes.

Print Recipe

Preparation time:
Slow Cooker Size 5L
Serves: 4
Cooking time:

This simple but mouth watering roast chicken recipe will be a favourite on your recipe list.


  • 2 lb (900g) whole chicken (dressed)
  • 2 tablespoons olive oil
  • 1 onion cut into 6 wedges
  • 500 ml (16 fl oz) dry cider
  • 3 teaspoons mustard
  • 3 teaspoons caster sugar
  • 900 ml (30 fl oz) hot chicken stock
  • 3 chunky carrots
  • 3 celery sticks (slice in a thick layer)
  • 1 lemon cut into 6 wedges
  • 1 oz (25 g) tarragon
  • 3 tablespoons crème fraiche
  • salt and pepper


  • Preheat cooker. Wash chicken inside and out with cold water. Dab dry with paper towel. Use large frying pan to heat oil. Add chicken breast side down and let fry for 10 minutes. Turn and continue to fry until brown all over.
  • Place chicken breast side down in cooking pot. Use the remainder of the oil to fry onion wedges until brown. Add cider, mustard and sugar. Bring to a boil with salt and pepper. Pour mixture over the chicken and add vegetables, lemon wedges, and 3 sprigs.
  • Replace lid and cook on high for 5-6 hours. Turn chicken in 4 hours.
  • Take chicken out of stock and drain well. Place on serving plate. Remove vegetables with a slotted spoon, arrange around chicken nicely and evenly.
  • Make 4-5 servings
  • Recipe End

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