Chicken on board with vegetables and knife

Slow cooker roast chicken

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(16 ratings)

Prep: 15 mins Cook: 5 hrs, 30 mins


Serves 4

Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal497
  • fat30g
  • saturates10g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein49g
  • salt0.5g
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  • 1 large onion, peeled and cut into thick slices



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, halved lengthways and chopped
  • 1 small or medium chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 tbsp butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 bay leaf


  1. Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.

  2. Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing – it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn’t cooked through after the initial time, cook for another hour, then turn the heat up. If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).

  3. There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.

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Comments, questions and tips

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Betty Boop's picture
Betty Boop
15th Apr, 2020
I brush soy sauce on the chicken to give it a lovely colour when cooked. Also, I use 2 sticks of celery instead of the onion and I add a pint of chicken stock. It cooks perfectly on high for 4 hours.
13th Jan, 2020
I have done this a few times now with great results. Just add the carrot and onion in the base of the pot, and nothing else is needed. There is always enough liquid ("gravy") in the chicken to seep out and keep it moist. Forgot to add 5 stars.
Jo Parnell's picture
Jo Parnell
28th Apr, 2019
Love this recipe. Works every time. Great coming home after a long day, making a quick salad and crusty bread. Fab good food thank you
risky76's picture
10th Nov, 2018
Even after 7 hours the chicken wasn't cooked through. Terrible.
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11th May, 2020
I made this yesterday but added fresh thyme between the carrots & onions, I used red onions & added half a chicken stock cube to the water. I also accidentally added 200ml of water! After cooking, I removed everything from the liquid, I put the chicken under the grill & it made it lovely & crispy. I added gravy granules to the liquid in the slow cooker & it made the TASTIEST gravy! The carrots also had lots of flavour too!
27th Aug, 2019
I'm glad that I took a leap and gave this a go. My tips are: make sure the chicken has some room around and above and, if your slow cooker has more than two settings, consider using medium - either way, I definitely recommend preheating on high.
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