Let the slow cooker do all the work and come home any night of the week to a perfectly cooked chook. Tomato and herb flavours are slowly released into the chicken, and the end result is delicious and moist.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
1 clove garlic, crushed
1 Tbsp olive oil
1 size 14 whole chicken
3 rashers bacon, chopped
1 leek, washed and sliced
1 stalk celery, chopped
2 carrots, peeled and sliced lengthwise
400 g can Wattie's Crushed and Sieved Tomatoes
70 g sachet Wattie’s Tomato Paste
1 Tbsp balsamic vinegar (optiol)
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How do I make it ?
Turn the slow cooker on to low to preheat. In a small bowl combine the chopped parsley, basil, crushed garlic and olive oil to make a paste. Season with salt and pepper.
Pat chicken dry with paper towels. Using your fingers carefully work your way under the skin of the breast of the chicken to make a pocket. Spread the herb paste under the skin.
Place the lemon in the cavity of the chicken. Tuck the wings under and tie the legs together.
Heat a dash of oil in a frying pan. Add the bacon and leeks and cook until the leeks soften. Transfer to the slow cooker. Add the celery and carrots. Place the chicken onto the vegetables.
In a jug mix Wattie's Crushed and Sieved Tomatoes, Wattie’s Tomato Paste and balsamic vinegar together. Pour around the base of the chicken. Cover.
Cook on low for 5-6 hours until the chicken is cooked.
Carefully remove the chicken from the slow cooker and place on a serving platter. Season sauce to taste with freshly ground black pepper and a little salt if required. Serve with mashed poatotes and seasol green vegetables.