Recipes
Slow Cooker Lemon & Garlic Rolled Chicken Roast
A roast with just 10 minutes of prep? Yes please. This slow cooker recipe delivers juicy, pull-apart chicken infused with lemon, garlic and all the good stuff — no fuss, just flavour.
Prep Time:
10mins
Cook Time:
6–7 hours (low) or 3.5–4.5 hours (high)
Servings:
4
1 Boneless Rolled Chicken Roast
4 cloves garlic, minced
Zest + juice of 1 lemon
1 Tbsp Dijon mustard
1 Tbsp olive oil
1 tsp dried thyme
1 tsp rosemary (optional)
1 tsp salt
Cracked pepper
1 onion, sliced
¾ cup chicken stock or white wine
Optional: baby potatoes or halved carrots in the base
In a small bowl, combine garlic, lemon zest and juice, mustard, olive oil, thyme, rosemary, salt and pepper.
Prep the chicken: Pat the roast dry. Rub the mix all over the chicken, really working it into the outside.
Load the slow cooker:
Layer sliced onion (and veg if using) on the bottom.
Pour stock or wine around the sides.
Place the chicken on top, seam-side down.
Cook low and slow:
On low for 6–7 hours
Or high for 3.5–4.5 hours
Until the internal temp hits 75°C and it’s juicy as.
Crisp it up (optional): Transfer to a tray and blast under the grill or in the oven at 220°C for 10–15 mins to crisp the outside.
Rest & serve: Let it sit for 10 mins before slicing. Spoon over some of the garlicky lemony juices and serve with mash or roasties.
