Roast chicken with mushrooms and gravy

Submitted by Felicity Barnett

Roast chicken with mushrooms and gravy

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Serving: 4
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 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


  • Place whole mushrooms (about 12-15) on bottom of bowl.
  • Sprinkle chopped leek, shallots, spring onions, finely chopped green garlic, few leaves of basil, thyme and oregano over mushrooms.
  • Sit chicken on top with wedges of red onion around the side of chicken, left over mushrooms on top.
  • Cook for 6-7hrs on low or 4.5-5.5 hrs on high (5.5L Sunbeam slow cooker)
  • Gravy made from the juices after removing the chicken and mushrooms
  • When chicken is cooked remove the chicken and mushrooms from bowl, cover.
  • Mix 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.

1 thought on “Roast chicken with mushrooms and gravy”

  1. 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!

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