Roasted Chicken
by OneStopChop
This roasted chicken recipe from OneStopChop has been adapted for slow cooker preparation to give you tender, juicy results with minimal hands-on time. Whilst the original video is brief, this slow cooker version allows you to prepare a whole chicken with ease, making it ideal for busy weekdays or entertaining. The gentle, moist heat of the slow cooker ensures the chicken stays succulent throughout cooking. Simply prepare your bird, add aromatics, and let the slow cooker do the work for several hours
Watch: Roasted Chicken
Original recipe video — click to play
Original method: 45 minutes at 190°C
Ingredients
Main
- 1 ½ kg whole chicken, patted dry
Room temperature chicken cooks more evenly
- 250 ml vegetable stock
Reduced quantity for slow cooker to prevent excess liquid
Aromatics
- 1 medium, halved onion, quartered
- 4 cloves garlic cloves, crushed
- ½ whole lemon, halved
Place inside cavity of chicken
Seasoning
- 1 ½ tsp salt
- ½ tsp ground black pepper
Herbs & Finishing
- 2 sprigs fresh thyme or rosemary(optional)
Add in the final 30 minutes of cooking to preserve fresh flavour
- 15 ml olive oil
For browning the chicken before slow cooking
Method
- 1
Pat the chicken dry with kitchen paper and season inside and out with salt and ground black pepper.
~5 minsTip: Drying the skin helps achieve better browning
- 2
Place the lemon halves inside the cavity of the chicken along with half the garlic cloves.
~2 minsTip: This infuses flavour from the inside as the chicken cooks
- 3Optional step
Heat olive oil in a large frying pan over medium-high heat. Carefully brown the chicken on all sides for 3-4 minutes per side until golden. This step is optional but recommended for deeper colour and flavour.
~10 minsTip: Browning is not essential for slow cooker cooking but significantly improves flavour and appearance
- 4
Place the onion quarters and remaining crushed garlic into the bottom of your slow cooker.
~3 minsTip: The vegetables create a bed and prevent the chicken sticking
- 5
Carefully place the browned chicken (or unbrowled if skipped) on top of the vegetables in the slow cooker, breast-side up.
~2 mins - 6
Pour the vegetable stock around the chicken (not over it), being careful to avoid washing away any seasoning.
~2 minsTip: The reduced stock quantity prevents excess moisture in the slow cooker environment
- 7
Cover the slow cooker and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours, until the chicken is tender and cooked through. The internal temperature should reach 74°C when measured at the thickest part of the thigh.
~8 hrsTip: Cooking time depends on the size of your chicken and your slow cooker model
- 8Optional step
If using fresh herbs, add them in the final 30 minutes of cooking.
0Tip: This preserves the delicate flavour of fresh herbs
- 9
Carefully remove the chicken from the slow cooker and place on a serving plate. Let it rest for 5-10 minutes before carving.
~10 minsTip: Resting allows the juices to redistribute, keeping the meat moist
- 10Optional step
Strain the cooking liquid if desired and serve as a light gravy alongside the chicken and vegetables.
~5 minsTip: The vegetables and liquid can be puréed for a smooth sauce if preferred
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can use a larger chicken (up to 2 kg), but you may need to increase the cooking time slightly on the LOW setting—aim for 8-9 hours. Always check that the internal temperature reaches 74°C at the thickest part of the thigh before serving. Ensure your slow cooker is large enough to accommodate the chicken comfortably with the lid closed
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