Whole Roasted Chicken
This whole roasted chicken recipe from Cooking with Shereen has been adapted for slow cooker preparation, making it incredibly easy to achieve tender, juicy results. Whilst the original recipe calls for traditional roasting, this slow cooker version allows you to prepare a complete chicken with minimal hands-on time. The gentle, moist heat of the slow cooker ensures the meat stays succulent throughout cooking. This is an ideal weeknight dinner that requires just basic seasoning and a few hours in your slow cooker
Watch: Whole Roasted Chicken
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Main
- 1 ½ kg Whole chicken, pat dry
Room temperature for even cooking
Seasoning
- 5 ml Salt
To taste
- 3 ml Black pepper, freshly ground
To taste
- 3 cloves Garlic cloves, minced(optional)
- 15 g Fresh herbs, such as thyme or rosemary(optional)
Add fresh herbs during last 30 minutes of cooking
Dried herbs can be used from the start
Liquid
- 250 ml Chicken stock or water
Use minimal liquid as chicken releases moisture
Method
- 1
Remove chicken from refrigerator 30 minutes before cooking. Pat the chicken dry inside and out with kitchen paper.
~5 minsTip: Drying the skin helps with browning if you choose to brown it first
- 2
Season the cavity and exterior of the chicken generously with salt and pepper. Add minced garlic inside if using.
~5 mins - 3Optional step
Optional: Heat a large frying pan over medium-high heat. Brown the chicken skin-side down for 3-4 minutes until golden, then turn and brown the other side. This adds colour and flavour.
~10 minsTip: Browning is optional but recommended for improved flavour and appearance
- 4
Pour chicken stock or water into the base of your slow cooker. Place the chicken breast-side up in the slow cooker.
~5 minsTip: Do not overcrowd; the chicken should fit comfortably
- 5
Cover and cook on Low for 7 hours or High for 4 hours, depending on chicken size and your slow cooker. The chicken is done when the thickest part of the thigh reaches 74°C on a meat thermometer.
~7 hrsTip: Cooking time varies; larger chickens may need longer
- 6Optional step
If using fresh herbs, add them during the final 30 minutes of cooking.
~5 minsTip: Fresh herbs will maintain their flavour better if added near the end
- 7
Carefully remove the chicken from the slow cooker and place on a serving plate. Rest for 10 minutes before carving.
~10 minsTip: Resting allows juices to redistribute for juicier meat
- 8Optional step
Optional: For crispier skin, carefully place the cooked chicken on a baking tray and grill under a preheated grill for 2-3 minutes until the skin crisps up.
~3 minsTip: Watch carefully to avoid burning the skin
- 9
Strain the cooking liquid from the slow cooker to make gravy if desired. Carve the chicken and serve with the gravy alongside.
~10 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, but you may need to increase cooking time. A 2 kg chicken will typically need 8-9 hours on Low or 5-6 hours on High. Always check that the thickest part of the thigh reaches 74°C on a meat thermometer before serving
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