Roast Chicken in a Slow Cooker

We were given a slow cooker for Christmas and I got to use it for the first time a few weeks ago to cook roast chicken and vegetables.  The chicken was extremely tender and full of flavour, and the vegetables, despite cooking for 8 hours were perfect, although the zucchini turned black but still tasted fine.  I found the instructions for cooking a roast chicken in a slow cooker at eHow.  I put the chicken breast side down, so that it would cook in the juices and be much more tender – and it was.  I’m now looking forward to making some hearty soups and casseroles over winter.

Slow Cooker Roast Chicken and Vegetables (Amines, Low Glutamates, Low / Moderate Salicylates)

• 1 whole chicken
• Vegetables chopped into even sized pieces.  I used:
  • 1 swede, peeled
  • 2 potatoes, peeled
  • 2 carrots (Moderate Salicylates)
  • 1 small zucchini, peeled (Moderate Salicylates)
  • 1 small sweet potato, peeled (Moderate Salicylates)
• 1 spring onion, chopped
• Handful of chives, chopped
• A few sprigs of parsley, chopped
• 4 cloves, garlic, chopped
• Sea salt

1. Lay the vegetables on the bottom of the slow cooker.
2. Sprinkle the garlic, chives, parsley and spring onions over the vegetables
3. Wash and dry the chicken.
4. Rub a small amount of sea salt on the outside of the chicken.
5. Lay the chicken breast side down on top of the vegetables.
6. Cook on low for 8 hours or high for 5 hours.
7. To make a brown chicken, place it in a 220 C oven for 10 minutes before serving.

Cooking in slow cooker increases the amine levels in meat.