This mouth-watering dish is designed to be super thrifty and dead easy to boot. I managed to use some old tired veggies and to get a free-range chook on special. I am also happy to say it took longer to eat the dish than it did to prepare it.
I simply took a whole chicken, patted it dry and stuffed it with a whole lemon. I then rubbed a very generous amount of garlic salt, celery salt, ground black pepper and parsley flakes into the skin. The bird then went into a slow cooker that already had a bed of roughly chopped onions, carrots, a whole garlic bulb and a cup of white wine.
8 hours on low and the meat was moist and falling off the bone 🙂 . I was very pleased because chicken is a lean meat and can dry out in a slow cooker if you are not careful.
Serving
I served it with some extra steamed vegetables on a bed of white basmati rice.
Enjoy,
PK
P.S. I have a oven variant of this recipe here.
And here are some more chicken dishes and slow cooker recipes:
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