About this recipe:I couldn't find a slow cooker recipe for chicken that was quite right, so I made one up and it has been a hit in this house! Browning the chicken first avoids the unappealing pale chicken that's common when you cook it in a slow cooker.
2 tablespoons olive oil
1.3kg whole chicken
salt and pepper to taste
1 onion, coarsely chopped
1 teaspoon dried thyme
120ml dry white wine
1 teaspoon crushed garlic
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Heat the olive oil in a deep-sided frying pan over medium-high heat. Season the chicken with salt and pepper; fry in the hot oil until browned on all sides.
Meanwhile, chop one of the lemons into chunks and place into a slow cooker along with the onion, thyme, white wine and garlic. Cut the remaining lemon into quarters and stuff into the cavity of the chicken. Place the chicken into the slow cooker breast side down on top of the onion and lemon mixture. Cover and cook on Low for 6 hours, or for 3 hours on High. Chicken is done when the legs move easily in their sockets and the internal temperature of the breast has reached 70 degrees C.
The chicken comes out very tender, simply pulling apart, and the lemons really infuse through it (I left the rinds on the chunks of lemon). However, overall, it is not highly flavoursome. I probably needs a little more in the way of herbs and spices. I added some carrots to the veggies and the stock was good but, once again, a bit bland for my taste.
My Morphy Richards slow cooker has a removable non-stick bowl and that made the browning process tidy but the chicken is difficult to brown on all sides because it slips into a stable position; on its side is not one of them! I used 2 cloves of fresh garlic in mine. - 06 Feb 2016