Chicken, Dairy Free, Gluten Free, Lactose Free
October 12, 2014
6 hrs 10 mins
1 whole chicken
approx 350g button mushrooms
1 leek, chopped
2 eschallots, chopped
2 spring onions/scallions, chopped
2-3 green garlic or 2-3 cloves garlic, chopped
few leaves of basil, thyme and oregano
1 red onion, cut into wedges (eighths)
1-2 tblspns cornflour
1Place whole mushrooms (about 12-15) on bottom of bowl.
2Sprinkle chopped leek, shallots, spring onions, finely chopped green garlic, few leaves of basil, thyme and oregano over mushrooms.
3Sit chicken on top with wedges of red onion around the side of chicken, left over mushrooms on top.
4Cook for 6-7hrs on low or 4.5-5.5 hrs on high (5.5L Sunbeam slow cooker)
6Gravy made from the juices after removing the chicken and mushrooms
7When chicken is cooked remove the chicken and mushrooms from bowl, cover.
8Mix some of the juices with the cornflour then stir through what remains in slow cooker bowl, leave thicken while you serve chicken and any accompaniments.
Submitted by Felicity Barnett
July 6, 2016
This is just divine! Loved it – and have 9i
This is my go-to roast chicken. Just divine – and so tender and moist. Yum yum!
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.