Saucy Roast Chicken in the Slow Cooker
The chicken stays moist and tender, easy to prepare, and no mess with the oven bag.
The chicken stays moist and tender, easy to prepare, and no mess with the oven bag.
- Carbohydrate 20.3329842079756 g
- Cholesterol 188.700000001014 mg
- Fat 42.344500005516 g
- Fiber 3.43501389763576 g
- Protein 53.3331469614216 g
- Saturated Fat 11.4851550008038 g
- Serving Size 1 1 Serving (531g)
- Sodium 268.232956684649 mg
- Sugar 16.8979703103398 g
- Trans Fat 3.56138500073068 g
- Calories 673 calories
Step-by-step
- Empty the inner cavity of the chicken and rinse inside and out with cold water. Pat chicken dry with paper towelling.
- Place the flour with a little salt and pepper to taste in the oven bag, hold the top and shake. Open the bag and transfer the chicken into it. Place in the slow cooker.
- In a jug or bowl stir together the stock, soy sauce, olive oil, honey, Worcestershire sauce, vinegar, lemon juice, sesame oil and garlic. Pour mixture over the chicken in the bag.
- Tie the top as per the oven bag package instructions. Ensure the chicken in placed breast side down and positioned well.
- Pierce a couple of small holes near the tie to allow excess steam to escape and prevent the bag from bursting.
- Place the lid on the slow cooker and cook on the low setting for 8 hours.
Replacing the honey with maple syrup yields a thinner glaze because maple contains a higher percentage of water and fewer complex sugars than honey. Doubling this recipe requires switching to a larger slow cooker model, but avoid stacking birds since appliances rely on horizontal heat circulation to cook through safely. Rinsing poultry with cold water removes surface proteins, while patting it dry with paper towelling prevents moisture from diluting the surrounding pan juices. Shaking flour inside the oven bag creates a uniform starch coating that thickens the rendered liquids as they simmer. Piercing small holes near the closure prevents excess steam expansion from splitting the plastic liner during the eight-hour cooking window. Assessing doneness visually without a thermometer involves piercing the thickest part of the thigh; juices should run completely clear rather than pink. Letting the cooked bird rest for twenty minutes redistributes the moisture back toward the center before carving.
