Slow Cooker Whole Chicken Cooked in Cider
Perfect for taking the stress out of cooking Sunday lunch, simply pop everything in your slow cooker in the morning and return later to a delicious, juicy chicken dinner for the whole family.
Introduction
I just love the combination of chicken, cider, lettuce and leeks; they marry together so well. Just thinking about this creamy sauce makes me hungry! A perfect Sunday lunch alternative that everyone will enjoy.
Ingredients
| 3 | shallots, sliced |
| 1-2 | leeks, sliced |
| 3 x 300ml cans | cider |
| 1 small to medium | chicken (about 1.2kg - make sure it fits into your slow cooker) |
| 4 | little gem lettuces, sliced lengthways into quarters |
| 100ml | single cream |
| a few sprigs of | fresh rosemary, leaves picked |
| sea salt and freshly ground black pepper | |
| To serve: | |
|---|---|
| Rosemary Roast Potatoes (see page 154 of The Ultimate Slow Cooker Cookbook) or mashed potatoes | |
| crusty bread |
Essential kit
You will need: a slow cooker.
Method
COOK 4–5 hours on low (depending on the size of your chicken)
I like to preheat my slow cooker for this recipe on low for about 30 minutes.
Put the shallot and leek into the slow cooker, then pour in the cider. Add the chicken, breast side down to begin with, turning it halfway through cooking. Cook for 3 hours on low.
Add the lettuce quarters, placing them around the chicken, which is now breast side up. Cook for a further 1–2 hours, making sure the chicken is cooked through with no trace of pink. Remove the chicken and leave to rest for 10 minutes.
Meanwhile, make a delicious sauce by putting the single cream and rosemary leaves into the slow cooker. Season, then turn the heat up to high and keep stirring for 10 minutes or so.
Carve the chicken, divide among your plates, then pour over the sauce.
Serve with roast potatoes or buttery mash, and don’t forget some crusty bread to mop up the creamy sauce.
