This easy slow cooker chicken recipe has meltingly tender meat. Make sure the chicken you buy is the correct size for your slow cooker!
If you want crispy skin, place the chicken under a high heat after it's been cooked.
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Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Cook Time:
5 hrs
Total Time:
5 hrs 10 mins
Ingredients
100ml
(3 ½ fl oz) white wine
1
chicken stock cube
5
garlic cloves, bruised
1
bay leaf
1.2-1.5 kg whole chicken
1-2 tbsp double cream
Directions
Step 1
Bring the wine to the boil in a pan over a high heat. Bubble for 5min, then add the stock cube, garlic cloves and bay leaf along with 100ml (31/2floz) water and bring to the boil again.
Step 2
Tip the liquid into the slow cooker. Season chicken all over, then put in the slow cooker. Add the lid and cook on low for 5hr or until the chicken is cooked and tender.
Step 3
Carefully lift the chicken from the slow cooker (it will be very tender and nearly falling apart). Tip the liquid in the cooker into a pan and mash the garlic cloves into the liquid. Bring to the boil and reduce until the liquid the tastes flavoursome. Add cream to taste and season. Strain into a jug.
Step 4
If you want to crisp up the chicken skin (this is optional), preheat the grill to high, transfer the chicken to a roasting tin or baking tray and grill for 2-3min until the skin crisps. Serve the chicken with the gravy, roast potatoes and seasonal vegetables.
We recommend making this in a slow cooker with a capacity of at least 4.5 litres. Please note cooking times can vary between slow cooker models. Use cooking times as a guide.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
