Slow cooker roast chicken?

Raoul

Have a 1.1kg chicken cook. Interested in trying it in the slow cooker but not sure if it would improve it much over doing it in the oven?

dibkins

Depends on what you are going for. Best part of the chicken is the cripsy skin!

ellejay

The chicken won't brown, but will be tasty.
I sit the chicken on some carrots to raise it slightly off the bottom of the pot.

How long do you plan on cooking it for?
If it's overnight or a long time I read a good tip of sitting the chicken on a big long sheet of tin foil, so when you take it out, the chicken won't breakup.

intheclouds

^^ That IS a good tip.

Havent tried a chicken myself in the slow cooker, always think the non crispy skin will put me off.

Although ye have just reminded me of a (modified) Jamie Oliver recipe I used to do with chicken pieces.

Basically Id throw a chicken jointed into pieces into a tray, surround and partially covered with roughly cut fresh tomatoes, peppers, chilli peppers, onions, garlic, a few generous dollops of pesto, a shake of black pepper and salt and then into the oven for 1.5 hours on a medium heat.

I used eat the resulting deliciousness with either rice or baby potatoes.

Sounds like itd work in the slow cooker so must try it!

Raoul

Not filled with confidence. May just go for the oven this week and try the slow cooker next week.

ellejay

Raoul wrote: »

Not filled with confidence. May just go for the oven this week and try the slow cooker next week.

If the chicken was for a Sunday roast with all the trimmings, I wouldn't do it in the slow cooker.
But if it's a mid week dinner, with just say veg and mashed potatoes, go for it!!
Any left over meat is divine for sandwiches.
It really is lovely and moist.

Or to use the meat for a Pie dish or Chicken a la King, it's great.

TheKBizzle

It's the only way I do a roast chicken. It turns out great. 90mins - two hours in the slow cooker then just brown the skin in a hot oven. Meat stays extremely succulent

Raoul

Just did it in the oven. Next time I might try it with half a lemon and garlic shoved inside and then put it in the slow cooker.

Whispered

My husband and baby love it from the slow cooker. I find it smells a lot more fragrant too. I used to rub it with coriander, ginger, chilli and salt then sit it on a chopped orange. Apparently it's very tasty and subtle.

(I need to get a slow cooker again!)

dastardly00

I've tried it in my slow cooker before. It was tasty, juicy and succulent but I prefer an oven roasted chicken.

As another poster suggested, if it's for the weekend, then cook it in the oven. But if you want to have the chicken ready for when you come home from work, then the slow cooker ain't a bad option.

dastardly00

Raoul wrote: »

Just did it in the oven. Next time I might try it with half a lemon and garlic shoved inside and then put it in the slow cooker.

I tried the lemon shoved inside the chicken before. It didn't turn out great for me though. All I could taste from the breast meat was lemon. Way too overpowering

Sapphire

I did it yesterday with a lemon, rosemary and garlic. I stuck it in the oven for the last 30 mins to crisp up the skin.

I think I'll use less lemon next time, but it was lovely and tender and a winner dinner.

Flippyfloppy

I find coating the chicken with butter & salt before cooking helps it become crispy.

ellejay

Flippyfloppy wrote: »

I find coating the chicken with butter & salt before cooking helps it become crispy.

Hi flippyfloppy
Are you cooking in slow cooker or oven?

Flippyfloppy

ellejay wrote: »

Hi flippyfloppy
Are you cooking in slow cooker or oven?

Hi, I do it with Both. It's never gonna be as crispy in the slow cooker but the salt certainly helps dehydrate and crisp up the skin