Slow cooked garlic and parsley chicken

    7 hours 10 min

    This whole chicken is cooked in a slow cooker in the morning to enable the juices to stay in the meat, rather than escape in a conventional oven. I used a 1.5kg chicken to feed 2 adults and 4 children, but you can change the sizes appropriately. The slow cooking process enables the chicken meat to practically fall off the bone when ready and smells delicious. You can also use the juices to make your own gravy!


    Berkshire, England, UK
    57 people made this

    Serves: 4 

    • 1.5kg whole chicken
    • 4 to 6 garlic cloves
    • 1 stock cube or 1 to 2 teaspoons chicken seasoning
    • 1 to 2 teaspoons dried parsley

    Prep:10min  ›  Cook:7hr  ›  Ready in:7hr10min 

    1. Pat dry the chicken, then place in the slow cooker.
    2. Crush 2 of the cloves of garlic, then spread the crushed and whole cloves over the top of the chicken breast and legs; crumble the stock cube or sprinkle the chicken seasoning over the the chicken.
    3. Finally sprinkle over the parsley, place the lid on, switch onto the low or medium heat setting and leave for 6 to 7 hours.
    4. Carefully remove the chicken, draining the juices back into the pot. Place the chicken on a rack to stand.
    5. You can make gravy out of the juices and the water from your veg if you so wish, just add a teaspoon of cornflour mixed into a little cold water then heat through.
    6. You can crisp the skin if you wish by taking it off the meat and leaving it in a hot oven for a few minutes.


    DO NOT be tempted to take the lid off during the cooking as it will cool the temperature down and will need extra cooking time as a result! :)

    Serving suggestion

    Serve with your usual roast potatoes and seasonal veg, for a tasty roast dinner!

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


     -  13 Mar 2011


    Lovely and tasty and cooked through beautifully.  -  11 Apr 2014


    Used fresh Thyme instead of parsley.  -  15 Apr 2017