We were given a slow cooker for Christmas and I got to use it for the first time a few weeks ago to cook roast chicken and vegetables. The chicken was extremely tender and full of flavour, and the vegetables, despite cooking for 8 hours were perfect, although the zucchini turned black but still tasted fine. I found the instructions for cooking a roast chicken in a slow cooker at eHow. I put the chicken breast side down, so that it would cook in the juices and be much more tender – and it was. I’m now looking forward to making some hearty soups and casseroles over winter.
Slow Cooker Roast Chicken and Vegetables (Amines, Low Glutamates, Low / Moderate Salicylates)
- 1 whole chicken
- Vegetables chopped into even sized pieces. I used:
- 1 swede, peeled
- 2 potatoes, peeled
- 2 carrots (Moderate Salicylates)
- 1 small zucchini, peeled (Moderate Salicylates)
- 1 small sweet potato, peeled (Moderate Salicylates)
- 1 spring onion, chopped
- Handful of chives, chopped
- A few sprigs of parsley, chopped
- 4 cloves, garlic, chopped
- Sea salt
- Lay the vegetables on the bottom of the slow cooker.
- Sprinkle the garlic, chives, parsley and spring onions over the vegetables
- Wash and dry the chicken.
- Rub a small amount of sea salt on the outside of the chicken.
- Lay the chicken breast side down on top of the vegetables.
- Cook on low for 8 hours or high for 5 hours.
- To make a brown chicken, place it in a 220 C oven for 10 minutes before serving.
Cooking in slow cooker increases the amine levels in meat.