Lemon Garlic Slow Cooker Roast Chicken
Prep
10m
Cook
5h
Total
5h 10m
Steps
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Nutrition Facts
Per serving760 calories
Calories from
- Protein 43%
- Carbs 8%
- Fat 49%
-
Fat High 40 g 61%
-
Saturated Fat High 10 g 50%
-
Carbohydrates Low 15 g 5%
-
Fiber 2 g 8%
-
Sugar 5 g 10%
-
Protein High 80 g 160%
-
Cholesterol High 250 mg 83%
-
Sodium High 700 mg 29%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. Chicken – Remove giblets or anything else inside. If frozen, thaw completely. See below for cook times for different weights.
2. Herbs – can sub with other dried herbs of choice OR use finely chopped fresh but double quantity. Can also stuff a bunch of herbs inside!
3. Alternative to rack – use big sheet foil, scrunch into “rope” then form ring. Or 4 balls of foil. Aim is to elevate chicken out of liquids that it produces while cooking.
4. Other Cook Methods:Pressure cook –Add ½ cup water and pressure cook for 24 minutes on high (depressure naturally 10 min before releasing valve).Oven – Follow directions in thisjuicy Roast Chicken recipe.
5. Slow Cooker Cook Times:1-1.5kg / 2-3 lb – 4.5 hrs on low 1.75-2.25kg / 3.5-4.5 lb – 5 hrs on low2.5kg / 5lb – 6 hrs on lowFor almost “all apart” meat, add 1 to 2 hours onto the cook times. Flesh is still juicy!
Pressure Cooker: 6 minutes per 500g/1lb of chicken.
5. Prep Ahead / Storage: Prepare chicken with rub under and on skin. Refrigerate up to 48 hours then slow cook per recipe. Cooked chicken keeps for 3 to 4 days in the fridge.
6. Nutrition per serving assumes all sauce is consumed.
2. Herbs – can sub with other dried herbs of choice OR use finely chopped fresh but double quantity. Can also stuff a bunch of herbs inside!
3. Alternative to rack – use big sheet foil, scrunch into “rope” then form ring. Or 4 balls of foil. Aim is to elevate chicken out of liquids that it produces while cooking.
4. Other Cook Methods:Pressure cook –Add ½ cup water and pressure cook for 24 minutes on high (depressure naturally 10 min before releasing valve).Oven – Follow directions in thisjuicy Roast Chicken recipe.
5. Slow Cooker Cook Times:1-1.5kg / 2-3 lb – 4.5 hrs on low 1.75-2.25kg / 3.5-4.5 lb – 5 hrs on low2.5kg / 5lb – 6 hrs on lowFor almost “all apart” meat, add 1 to 2 hours onto the cook times. Flesh is still juicy!
Pressure Cooker: 6 minutes per 500g/1lb of chicken.
5. Prep Ahead / Storage: Prepare chicken with rub under and on skin. Refrigerate up to 48 hours then slow cook per recipe. Cooked chicken keeps for 3 to 4 days in the fridge.
6. Nutrition per serving assumes all sauce is consumed.
Imported & edited by @jact
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