I tend to buy the biggest chicken that I can find when I’m shopping, because it works out the best value for my money. This week, with the budget being more challenging than normal, I’ve decided to cook the whole chicken in the slow cooker instead of the oven, in the hopes of losing less to drying, and because a slow cooked chicken tends to literally fall apart, allowing you to get more from the carcass.
Cooked in the slow cooker, the chicken needs little to no attention and so will not take up much of your day. The vegetables tonight are frozen, as these are cheaper than buying fresh. The almost certainly will not look as appealing as the fresh varieties, but are far easier to use and cook as there is no prep needed. Allow 200-250g per person, and remember that they generally don’t take as long to cook as fresh vegetables would.
Slow Cooker Whole Chicken Dinner
- 1 Large Chicken (around 2.2kg).
- 1.1kg of potatoes (peeled weight).
- 1kg bag of frozen floret mix frozen vegetables.
- 40g of I Can’t Believe It’s Not Butter Light
Line the slow cooker with a double layer of tin foil. This isn’t essential but is a really useful step to take, as it allows you to use the foil to lift the chicken out. When cooked it will be so tender it will be literally falling apart, so trying to remove it with forks is likely to be difficult, if not essential. Preheat the slow cooker on high, and place the chicken in it, on top of the foil. Do not add any liquid. The chicken will produce lots of it’s own when cooking.
Allow to cook on high for one hour. This brings the meat up to temperature more quickly, a precaution that though possibly not necessary, I prefer to take with poultry. Turn down to low, and cook for a further five to six hours. Turn to warm if the chicken is cooked thoroughly too early. You can check by piercing through the thickest part of the meat-the thigh-and check the colour of the juices that run out. If they are clear, it’s cooked. If they are pink or red, give it more time (on high).
Once fully cooked, the chicken should be gently lifted from the cooker using the foil, and left to rest for ten minutes. I wrapped the foil around it and used this to turn the chicken over, to help the breast stay moist.
Put potatoes on to boil, and add the frozen veg to the steamer about half an hour before serving the chicken. The chicken can be carved as the potatoes and veggies cook. You may find that the chicken is too tender to carve easily, in which case it may be better to simply pull the meat from the bones, in chunks. Take care to ensure that any small bones are removed.
Boil the potatoes until soft, then mash with the I Can’t Believe it’s Not Butter Light. Serve the mash and veggies with 50g of breast meat, and 45g of dark meat (from the thighs, drum sticks and so on) per person.
When cooked as prepared, this meal provides 500 calories per person, and costs 91p per serving. Gravy can be added, at 15 calories extra per person for Bisto.
This meal can be adapted for baby-led weaning by using unsalted butter, or milk instead of I Can’t Believe it’s Not Butter Light to make the mashed potatoes.
3 meals down, 18 more to go and day 1 of the budget challenge is over!