Added to that, Hubby was amazed at the price of chicken breast and pieces, in comparison to the price of a whole free range chicken. So bought one for a Sunday roast.
I started by lining the bottom of the slow cooker with: an orange, quartered; a couple of red onions, quartered; and six cloves of garlic, peeled.
I skinned the chicken and seasoned it with Cornish pinch salt and a homemade steak rub (used previously on steaks). I stuffed a couple of small whole onions, halved, in the cavity. I put the chicken breast side down on top of the vege and fruit in the slow cooker.
I cooked it on high for one hour and left it on low for 7 or so more hours…
It produced lots and lots of liquid – so no more than a wee dash of water is needed at the beginning. Be careful taking it out of the cooker – it is very moist and the carcass will break apart easily!
The absolutely best part were the whole cloves of garlic, slow cooked – so delicious!
On another note entirely, a whinge about our slow cooker: it’s jsut too damned clever for it’s own good! I started the dish in our rice/porridge/slow cooker. But after a couple minutes it stopped cooking and decided it was done. It did the same when I tried to cook mashed potato in it; the machine knew it was hot so it stopped – whereas the whole point was to keep cooking the potato for an hour… The chicken recipe had the same problem; I was told not to put any water in, just vege at the bottom to keep the chicken from sticking – but the machine must have registered that the vege at the bottom of the pan was hot. Anyway, I bought a bog standard slow cooker in December (£9 from ASDA) that has two settings and does what it’s told – so I transferred the vege/fruit and chicken to that, and added a little water to the bottom, just to be on the safe side.
Slimming World Syns: this recipe is completely Syn FREE on Extra Easy and Original.