One of our favourite weekend meals has to be a roast dinner. We don’t have a roast every Sunday but every so often I will cook a chicken or a piece of beef. Usually it’s chicken as that seems to be the preferred choice in our house. Now I love to cook but occasionally I do wish the fairies would come in and cook the dinner.
Instead of fairies I have a slow cooker. For me it seems to be the best solution to my occasional idleness. All I have to do is throw all my ingredients into the pot and let it cook away. Although in this recipe I do have to cook the potatoes and other vegetables. The slow cooker takes on half the work. In turn it makes my life a little easier especially if it’s been a busy weekend.
When people ask what’s the best piece of kitchen equipment I own I will always say the slow cooker. It cooks everything perfectly and this is one meal we thought was perfectly delicious and we hope you do too. Do you cook food in a slow cooker and if so, what’s your favourite slow cooker meal? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Vegetable peeler
- Slow cooker
- Long skewer
- Fish slice
- Craving knife
- Chicken x 1
- Fennel x 1 large bulb or 2 small
- Aubergine x 1
- Courgette x 1
- Onion x 1
- Oranges x 2
- Olive oil for the chicken
- Slice the bottom from the fennel and cut into quarters.
- Put the fennel quarters into the slow cooker pot.
- Peel the aubergine and cut in half then quarters.
- Then cut into chunky slices.
- Repeat the aubergine process above for the courgette.
- Now peel the onion and cut into quarters.
- Again put these ingredients into the slow cooker pot.
- Cut the oranges in half and squeeze the juice over the vegetables.
- Prepare the chicken for the slow cooker.
- Remove all the packaging and drizzle over the olive oil.
- Brush over the oil and sprinkle the chicken with salt and pepper.
- Put into the slow cooker.
- Turn the slow cooker onto high for 3 hours and low for 4 hours.
- If you want the skin crispy preheat the oven to 200°C 30 minutes before the end of the cooking time.
- When the chicken has cooked transfer to a baking dish and put into the oven for 15 – 20 minutes.
- Then remove and leave to rest for a good 20 – 30 minutes.
- Carve the chicken and serve with roast potatoes, roast carrots and parsnips and cabbage.
- Keep the juice from the bottom of the slow cooker as gravy and pour that over the chicken.
- Then enjoy.
Slow Cooker Roast Chicken with Fennel and Orange was a yummy night meal that everyone enjoyed! My husband Howard and son Ted love roast chicken and I don’t think they mind how it’s cooked. Although Howard does tend to comment that the chicken is a melt in the mouth meal when it’s cooked in a slow cooker. We normally always have leftovers from a roast chicken which I always freeze and use in other meals. However you decide to enjoy this slow cooker meal, as always, please enjoy. Thank you xxx