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Slow Roasted Whole Chicken

Slow Cooker

So easy it is hardly worth writing down but here it is.


  1. Scrunch up a small amount of tin foil and place in the slow cooker, this is just to stop the chicken from resting on the bottom of the slow cooker so only a small amount is required.

  2. Remove any giblets from the chicken and place, breast-side up, on top of the foil.

  3. Cook on low for 8 to 10 hours or until the chicken is tender and thoroughly cooked – the meat should be almost falling off the bones. The cooking time will vary with the size of the chicken, I find 8 hours is about right for a medium sized supermarket one.

  4. Remove the lid and pierce the thickest part of the chicken with a skewer and make sure the juices run clear. If you wobble one of the legs, it should move very easily.

  5. Remove chicken from slow cooker, cover and allow to rest for 20 minutes before carving.

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