The secret to an easy juicy roast chicken is to slow cook it first, then just pop it into a hot oven for 10 minutes to brown the skin and whisk up a quick gravy. It takes mere minutes to prepare to put in the slow cooker making Sunday Roast Chicken a dinner you can serve up any day of the week!
When I first started taking an interest in cooking, roast chicken was probably the dish I cooked the most. I was on a Perfect Roast Chicken Mission to find the ultimate recipe to make roast chicken without the breast meat drying out. These are some of the various methods I tried:
- protecting the breast with foil for some of the cooking time (didn’t think it made a huge difference);
- covering it with bacon or prosciutto (didn’t really work. Tasty crispy bacon though);
- spreading butter between the skin and the flesh (fiddly. Tore the flesh every time);
- spreading ricotta under the skin (even more fiddly);
- basting it 5 times during roasting (way too high maintenance);
- searing the chicken before roasting it (I had temporarily lost my mind. Have you ever tried to sear a whole chicken evenly? It’s impossible.);
- covering the baking dish with foil (worked ok after browning the skin. Cooking time was 50% longer); and
- using oven bags (super juicy chicken. But it sweats so much inside the bag that there’s pretty much no point having any seasoning on the chicken skin at all because it runs off. It also takes longer to brown and crisp up the skin because it is so wet.)
Most of these still made a tasty chicken. But none were The One. Then I came across Thomas Keller’s brined roast chicken (PS he is a super star “serious” chef, owner of Per Se in New York and the French Laundry in San Fran). Brining infuses the chicken with amazing flavour as well as trapping the juices. You will be amazed how juicy the chicken breast is. I’ve shared a recipe using this brining method – Succulent Roast Chicken. It’s dead easy, and making the brine is quick but then you need to wait for it to cool then leave the chicken in it at least overnight.
So for all those days that I want to make roast chicken but don’t have the time to brine, I make this Slow Cooker Lemon Garlic Roast Chicken. It’s a recipe I came up when I got my first slow cooker, just one of those things you throw together that’s actually a success and ends up being a keeper for life. I change up the herbs, sometimes I omit the lemon and use onion instead, sometimes I rub the chicken with other spices. But I always use this same method.
It is insanely easy to make. It will take you 5 minutes to prepare to put in the slow cooker, then set and forget. You can serve up the chicken straight out of the slow cooker if you want, but for me, the extra 10 minutes to brown the skin in a hot oven is a “must do”. You can see in the above photo the difference it makes to the look of the chicken but it’s not just about aesthetics, it’s flavour as well. Browning the skin caramelises it and crisps it up. And because the fat renders out during the slow cooking, it takes hardly any time to brown and crisp the skin – just 10 minutes in a hot oven. Besides, you can multi task and make the gravy while the chicken is in the oven!
So, moving onto the gravy. I am quite dubious when I read recipes claiming an “amazing gravy” made from slow cooker juices because the key to a great gravy is scraping up all the burnt brown bits at the bottom of the roasting pan and you just don’t get that from slow cooking. The best way around this for slow cooking is to sear the meat first, then deglaze the pan (which is just adding a splash of stock or water so the brown bits stuck to the pan dissolve into the liquid) and pour the liquid into the slow cooker.
But you can’t do this for a chicken. Have you ever tried to sear a chicken? I have, during my Perfect Roast Chicken Mission. Eerm…it doesn’t work. Why I thought it would work is beyond me. Maybe I was tipsy when I came up with the idea. Must have been.
So my secret weapon for a great gravy made from slow cooker juices is Worcestershire Sauce and soy sauce. You don’t even need that much, just 1/4 tsp of each (for 2 cups of gravy). But they make all the difference, they add depth to the flavour as well as a bit of colour (because there’s no burnt bits, the gravy is much lighter in colour).
OK, so that’s it from me! Longer than usual post, but I have a lot to say when it comes to roast chicken :). Hope you enjoy this recipe. I’d love to hear if you try it, and be sure to give me a shout if you have any questions!
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Slow Cooker Lemon Garlic Roast Chicken
Ingredients
- 1.5 kg / 3 lb whole chicken
- 2 lemons (medium), 1 cut into 4 wedges and 1 cut in half.
- 1 head of garlic , cut horizontally
- 10 sprigs of thyme
- 1 1/2 tbsp olive oil
- 1 1/2 tsp salt
- Black pepper
For Roasting
- 1 tbsp olive oil
- Salt and pepper
Gravy
- 2 tbsp plain flour
- 3/4 cup chicken stock / broth
- 1/4 tsp Worcestershire sauce
- 1/4 tsp soy sauce
- 1 tbsp butter
- Salt and pepper to taste
To Serve
- Extra lemon wedges
- Parsley , chopped
Instructions
- Rinse chicken and pat dry. Season inside and outside of chicken with salt and pepper.
- Rub 1 1/2 tbsp olive oil over skin of chicken.
- Reserve 2 garlic cloves (being 4 halves), then stuff the remaining garlic into the cavity along with the 4 lemon wedges and half the sprigs of thyme.
- Place a rack inside the slow cooker so the chicken is elevated off the base. If you don't have a rack, then get some foil and scrunch into balls (about the size of a golf ball) and place these on the bottom of the slow cooker. You will need 5 foil balls.
- Place the chicken into the slow cooker on the rack (or foil balls).
- Squeeze the juice of the 2 lemon halves over the chicken
- Mince the 2 garlic cloves (reserved from step 3) straight onto the top of the chicken. Top with remaining thyme sprigs on top then slow cook on high for 4 hours or low for 8 hours.
Resting and Roasting
- Preheat oven to 220C/430F.
- Remove chicken from slow cooker carefully and place on a baking tray. Reserve juices in slow cooker. Cover chicken loosely with foil and rest for 20 minutes. If your slow cooker finished cooking more than 1 hour ago (which is most of the time in my case), you won't need to do this step as your chicken is already rested.
- Remove foil, sprinkle with salt and pepper, drizzle over 1 tbsp olive oil and place in oven.
- Roast for 10 to 15 minutes until skin is browned and slightly crisp.
Gravy
- If your slow cooker has a sauté setting, you can make the gravy in your slow cooker - just pour all the juices into a jug. Otherwise, do these steps in a small saucepan.
- Place the butter and flour in the slow cooker / saucepan over medium heat along with a splash of the hot chicken juices from the slow cooker. Whisk until lump free to make a very thick sauce, almost like a sloppy paste (add more liquid as required).
- Then add stock, soy sauce and worcestershire sauce, plus about 1/2 cup of the chicken juices. Whisk to incorporate.
- Simmer for 30 seconds to 1 minute until the sauce thickens. If it is too thick (which depends on how much fat was in the liquid) just add a splash of water until you achieve your desired consistency.
To Serve
- Pour gravy into gravy boat. Place chicken on a serving platter. Scatter over parsley and serve with lemon wedges, if desired.
Recipe Notes:
Nutrition
Madeleine says
What temperature should my meat thermometer register for the chicken to be cooked?
Nagi says
75C/165F 🙂 N x
Steven says
Nagi. You need to repost this recipe. 2nd time I’ve made it and “oh my” is this a classic piece of yum. I know this is one of your older recipes but so delicious. I never really tried roasting chicken in the traditional way so I can’t compare this to the slow cooker recipe. However, friends that I’ve had over absolutely love this. The Lemon/garlic. 👍👍The only thing I can’t master is lump free gravy. I’m wondering if the flour should be put in to cook b4 broth etc. this chicken makes me so happy. 😍
Nagi says
Hi Steven! So funny you mention this, I was considering whether to repost this or do a new slow cooker chicken recipe! I just checked the recipe. I know why you get lumps – because flour is added into too much liquid. I’ve changed to steps to ensure you get smooth gravy every time!! N x
Steven says
I’d love a new chicken slow cooker recipe. 🙂
Just make sure you keep this one up as well 😁
As for the new gravy steps thanks. I’m making this again today.
Steven says
Wow!!! This is was the best chicken I ever made. Thanks again. I made this with mashed potatoes, green beans & a chopped salad. Heaven.
Steven
Nagi says
That’s fantastic to hear Steven! I’m so pleased you enjoyed this! N xx
Donna Johnisee says
How long do we cook chicken (3 lb. Per ingredient list or if 4.5 lb)? Only info I saw was top of recipe it states “8 min” – is that to be 8 HOURS?
Also, on high or low?
Thanks!
Nagi says
Hi Donna, sorry about that! Yes 8 hours, not 8 min (what a typo!) And it’s 8 hours on low (step 7). Hope that helps!
Gail says
Nagi,
Thank you for another great recipe. I want to make this dish again, and also have some fresh pumpkins and kale that I need to use. Can you give me a recommendation for combing your Chicken Slow Cooker recipe and use the pumpkin and kale? I have even cook the pumpkin and kale separately–because I am fortunate to have 4 slow cookers. Thank you and I look forward to your feedback.
Nagi says
Hi Gail! Do you specifically want to use your slow cooker for the pumpkin and kale? If not, I would recommend roasting the pumpkin then shredding the kale and tossing then together with a dressing. YUM! N x
Gail says
Nagi,
Thank you for your suggestion. I was trying to keep everything in the slow cooker, or use more than one slow cooker if needed. I agree that roasting the pumpkin in the oven is ideal, but I have to take a number of Lecruset pots and pans out of the oven in order to use it. That’s why I thought the slow cooker method would be easier for me. Can I cut the pumpkin in quarters(leaving the skin on) and roast the chicken on top of it? If so, would you suggest for cooking time? I’m sure the pumpkin might need to cook longer than the chicken. I usually do the chicken on low for 6-7hrs, so it doesn’t dry out. I found that 8hrs was a bit too long for my 3lb chicken. I like the idea about the shredded Kale salad. I can use the pumpkin seeds, with , pom seeds, and bleu cheese. Thank you again, and happy cooking.
TIen says
I have a question.
My mom and I would like to try this recipe tonight, but we were wondering if this recipe’s outcome had chicken with a crispy skin?
Nagi says
Sorry for the late response! No it does not because it is made in a slow cooker 🙂
Mari says
It is safe for slow cooker pan cooking without adding liquids?
Nagi says
Hi Mari, yes it is because the chicken cooks in its own juices!
Julia says
Hi,
Love your recipes. I love to try new flavors and ways of making things, so your blog is a fun one for me! I’ve made a roast chicken in the slow cooker before, and the meat was delicious and succulent, but didn’t hold together as a roast. I’m trying your foil ball method today and will see if that gives me a more cohesive bird. I’m sure it will be delicious no matter how it looks, as all your recipes are. Thanks for being such a great resource for interesting food!
Nagi says
Hi Julia! I do hope you enjoy it and your roast holds together! It does come down to using the right weight and cooking for the prescribed time 🙂
Rozanne says
I know I’m really late to the party, but I just recently discovered your wonderful recipes! I am excited about making a chicken in my ninja slow cooker. My question is , will this work for a bigger bird? I have an 8 lb chicken , and I’m hoping it will work. I know I would have to adjust the time , what do you suggest ?
Thank you!
Nagi says
Never too late to this party Rozanne! 🙂 I think for such a large chicken, 12 hours on LOW will work great! 10 hours for a 5lb bird is more than enough, and the larger the bird, the proportional cook time reduces 🙂
Trudy says
I love making roast chicken but love using a slow cooker even more. The combo? Yes, please! Can’t wait to try this.
Nagi | RecipeTin says
Thank you Trudy! I hope you do try it! 🙂
Jina says
I just tried this overnight and used the 8 hr on low setting. Upon waking I went to lift my chicken out of the pot, and the foil balls had shrunk so the chicken was resting 1/3 in its juices, and the chicken fell off the bones as I tried to lift it. It is very well cooked and meat is salvagable to use in things, but not to use as a whole roasted bird. If you have a newer crock pot (I just bought mine this month), methinks maybe 8 hours is too long on low and probably 6 hours on low might do. Nice recipe and tips, just wanted to add my two cents to help any future chickenroasting hopefuls 🙂
Nagi | RecipeTin says
Hi Jina! I’m sorry yours didn’t hold together so well. My slow cooker is only a year old. Did you use the same size chicken? A smaller chicken will cooke faster. And honestly, I have never heard of the foil balls shrinking? Perhaps try making tighter balls?
Jessica says
This looks delicious! I have to try it. I love roast chicken and plus I’ve just bought a slow cooker so will have to test this recipe out
Nagi | RecipeTin says
This is definitely worthy of breaking in your slow cooker! Makes roasting a chicken super easy! 🙂
Elaine says
This looks great. Cooking whole chicken has always been a tough work for me but yours looks really easy. I do not use slow cooker, however I guess rice cooker or high pressure cooker might works too for this recipe. I will try this for the next friend gathering. I love the gravy part too.
Nagi | RecipeTin says
If you rice cooker has a slow cooker setting it’s perfect, otherwise, 1 hour in a pressure cooker would work too!
Nagi | RecipeTin says
If your rice cooker has a slow cooker setting it’s perfect, otherwise, 1 hour in a pressure cooker would work too!
[email protected] says
A roast chicken dinner has to be my favorite meal anytime of the year. I have made a turkey in a slow cooker for Thanksgiving (in a hotel room), but not a chicken, will have to try it.
Nagi | RecipeTin says
Slow cooked turkey?? You must have the world’s largest slow cooker!! I am mighty impressed (especially the hotel room part)!
Farah @ The Cooking Jar says
It’s funny how you make roasting a chicken sound so easy. It’s one of the things I’ve yet to dabble extensively in. I mean, if you make mistakes, that’s a whole chicken wasted! But this makes it look SO easy. Must have that crispy skin. I actually like crispy skin more than I like the meat (hello calories!). And did someone say gravy?!!! I’ll drown my chicken meat in that, yes please.
Nagi | RecipeTin says
Thing is, in a slow cooker it IS easy! It’s no fail!! And yep, I agree, skin and gravy is the best part.