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.
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Concentrated tomato suited to adding to sauces, casseroles & pizzas.
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 seasonal green vegetables.