Slow cookers have been around for many years, offering busy families the chance to prepare their dinners in the morning.
Almost anything can be cooked in one, including a whole roast chicken, helping it to produce super tender results.
This recipe from BBC Good Food serves four people and your appliance must be big enough to fit a chicken.
The notes said: “Cooking a whole chicken in a slow cooker keeps it tender and moist.
“Serve it with all of the trimmings for an easy Sunday lunch.”
Ingredients:
One onion, thickly slided
1.5-1.6kg whole chicken
One tablespoon of olive or sunflower oil
One teaspoon of paprika
One teaspoon of flaked sea salt
Half a teaspoon of coarsely ground black pepper
Freshly ground black pepper
Method:
Scatter the onion over the base of the slow cooker and remove any string from the chicken, placing it in the breast-side up.
Pour the oil into a small bowl and stir in paprika, salt and pepper before brushing over the chicken.
Cover the slow cooker with the lid and cook on high for four hours or until the chicken is tender and thoroughly cooked, the meat will “fall off the bones”.
Remove the lid and pierce the thickest part of the chicken and make sure the juices run clear. If you wiggle one of the legs, it should move very easily.
Transfer the chicken carefully to a board and allow it to rest.
Strain the cooking juices into a sieve and use as a thin gravy, thickening it up into a saucepan if you like.
Carve the chicken and serve with your roast, using any leftovers for sandwiches.
