Slow Cooker Roast Chicken with Crispy Skin
How long does it take to cook a roast chicken in a slow cooker? How do you get perfect crispy skin on the chicken?
I love using a slow cooker for meat like beef and lamb, but it is also great for juicy roast chicken, the meat just falls off the bone and you get a really delicious stock at the end too.
Balance the chicken on top of the onions and carrots so it isn’t touching the base. You can also add some peeled potatoes at this point but you’ll need to increase the water you add so that they are just covered.
Rub the chicken all over with the oil, salt and pepper. The great thing about cooking this recipe in a slow cooker is that it will work for any size whole chicken!
Can you be cooking a chicken in a slow cooker without liquid? You will always need some liquid when using a slow cooker otherwise the food on the base will catch and stick. But the advantage of adding liquid to this slow cooker chicken is that you get an amazing beautiful chicken stock without even trying.
Don't take the lid off the slow cooker until the time is up!
After cooking for 3 hours on high or 6 hours on low, your whole chicken will be juicy and tender, the meat will be falling off the bone. You’ll need your 2 largest spoons to lift the chicken out from the slow cooker, slip the spoons under from the sides and lift out into an oven proof dish or tray. Blast in your oven for 15 minutes on gas mark 8 (450F/230c) until the skin is crispy!
While you are crisping your chicken skin, make the gravy in the bottom of the slow cooker. Scoop out the carrots and keep covered to serve on the side. Whisk in your vegetable stock powder (optional, I like to use Marigold Swiss Vegetable Bouillon as it has no sugar and no artificial ingredients), soy sauce and cornflour mixed in a little cold water until the gravy thickens enough.
Super crispy chicken skin on the outside and juicy tender chicken on the inside! Perfect with mashed potatoes and broccoli :)
Drizzle over your delicious slow-cooked onion gravy! 😋
Slow Cooker Roast Chicken with Crispy Skin
Recipe Category: Main Meal
Recipe Cuisine: British
Prep Time: 10 mins
Cook Time: 180 mins
Servings: 4
Calories: 364
Rating: 5 from 1 votes
INGREDIENTS
- 1 whole chicken (any weight)
- 1 tbsp olive oil
- 2 carrots cut into batons
- 0.5 onion sliced lengthways
- 1 tbsp soy sauce
- 1 tbsp cornflour (cornstarch)
- 1 tsp vegetable stock
- salt
- pepper
- 250 ml water
RECIPE METHOD
- Add the carrots and onions to the slow cooker, place the whole chicken on top
- Rub all over with the olive oil, salt and pepper
- Pour in 250 ml hot water and cook for 3 hours on high or 6 hours on low
- Carefully remove the chicken with 2 large metal spoons and place into an oven proof dish, cook on high (gas mark 8 / 450F / 230c) for 15 minutes until the skin is crispy
- Meanwhile, lift out the carrots from the slow cooker and add the cornflour mixed in a little water, soy sauce and stock powder, whisk into the chicken stock and leave on the warm setting while the chicken skin finishes crisping up
- Serve with mashed potatoes, broccoli, carrots and the gravy spooned over
Really Sugar Free Recipe Video:
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