Slow Cooker Whole Roast Chicken with Lemon
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 5hrs 55mins
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- Serves
- 4
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- Calories
- 433
Cooking a whole chicken in this way enables the flavors to permeate throughout the whole dish. This recipe combines the comforting flavors of hard cider and crème fraîche to create a light but warming meal that's just perfect for fall.
recipe updated Jan 8, 2020
Ingredients
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- Onion
- 1 wedge (None)
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- Chicken stock
- 3.75 cups (900ml)
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- Celery stalk
- 3 (135g)
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- Olive oil
- 3 tbsp (44ml)
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- Whole chicken
- 1
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- Cider
- 2 cups (480g)
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- Dijon mustard
- 3 tsp (15g)
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- Superfine sugar
- 2 tsp (8g)
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- Salt & pepper
- as needed
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- Carrot
- 3 (150g)
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- Lemon
- 1 (58g)
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- Tarragon
- about ½ cup (36g)
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- Crème fraîche
- 3 tbsp (44g)
Tools
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Wooden spoon
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Skillet pan
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Slow cooker
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Serving plate
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Large cast iron skillet
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Slow cooker bowl
Step preview
- Heat olive oil to a clean large cast iron skillet
- Add whole chicken to the large cast iron skillet
- Fry until browned - 10 min
- Transfer content of large cast iron skillet to slow cooker bowl
- Heat olive oil to the large cast iron skillet
- Add onion to the large cast iron skillet
- Fry until lightly browned
- Add cider, dijon mustard and superfine sugar to the large cast iron skillet
- Season with salt & pepper
- Boil
- Transfer content of large cast iron skillet to slow cooker bowl
- Add chicken stock, carrot, celery stalk, lemon and tarragon to the slow cooker bowl
- Cover
- Cook in slow cooker until cooked through - 5 hr 30 min, high heat
- Transfer content of slow cooker bowl to serving plate
- Reserve
- Add crème fraîche to the serving plate
- Mix in
- Season to taste
- Serve