This easy slow cooker whole chicken in cider recipe is taken from page 116 of The Ultimate Slow Cooker Cookbook.
The combination of chicken, cider, lettuce, and leeks works so harmoniously together in this dish, and the creamy sauce is simply mouth-watering. If you’re looking for a fresh alternative to the traditional Sunday lunch, this recipe is a game-changer! Not only is it packed with incredible flavours, but it’s also brimming with nutritional goodness. Giving your body a much-needed boost. From the shallots to the chicken to the leeks, you’re adding protein, fibre, and a wealth of vitamins and minerals, so while the cider and cream might feel like an indulgence, you can still enjoy this meal knowing it’s fuelling your body in a healthy way.
The aroma that fills your kitchen as this dish simmers is nothing short of irresistible. As the cider blends with the fresh rosemary, and the sweetness of the leeks caramelizes, the scent creates an inviting, cozy atmosphere. It’s the kind of fragrance that makes you excited to sit down for dinner. The chicken, which has slowly cooked in all these rich flavours, emerges from the slow cooker with golden, crispy skin, while the meat remains tender and succulent, perfectly infused with the tangy cider and herb flavours.
So what truly elevates this dish is the inclusion of Little Gem lettuce. While it might seem like an unusual addition at first, cooking them in the slow cooker transforms them into something extraordinary. They become tender, soaking up all the rich flavours of cider and herbs. Yet they still maintain a slight crunch, adding an unexpected and delightful dimension to the dish.
PREP 5 minutes
COOK 4 to 5 hours on low
SERVES 4 people
KIT you will need a slow cooker.
Ingredients for slow cooker whole chicken
3 shallots, sliced
1 or 2 leeks, sliced
3 x 300ml cans of cider
1 small to medium chicken, about 1.2kg (2lb 10oz) – make sure it fits into your slow cooker
4 Little Gem lettuces, sliced lengthways into quarters
100ml (3½fl oz) single cream
A few sprigs of fresh rosemary, leaves picked
Sea salt and freshly ground black pepper
Method
To begin preparing this delicious slow-cooked whole chicken in cider, start by preheating your slow cooker on the low setting for about 30 minutes. This will ensure that the cooker is warm and ready to cook your chicken evenly. Once the slow cooker is preheated, add the shallots and leeks to the base. Followed by pouring in a generous amount of cider. The cider will infuse the chicken with a lovely sweetness and depth of flavour, creating a rich sauce as it cooks.
Next, carefully place the whole chicken into the slow cooker, breast-side down. This will help the chicken stay moist as it cooks, and the cider and vegetables will flavour the meat from the start. Cook the chicken on low for 3 hours. Turning it halfway through to ensure even cooking and a beautifully browned skin. The slow cooker allows the chicken to cook gently, resulting in tender, fall-off-the-bone meat.
After 3 hours, add the lettuce quarters around the chicken. Ensuring they are nestled in the cider and vegetables. Turn the chicken breast-side up and continue cooking for an additional 1 to 2 hours. Depending on the size of your chicken. The lettuce will soften and add a delicate flavour to the sauce, while the chicken becomes perfectly cooked through, with no trace of pink when tested.
So once the chicken is done, remove it from the slow cooker and let it rest for 10 minutes allowing the juices to redistribute. Meanwhile, to make the creamy sauce, add single cream and fresh rosemary leaves to the slow cooker. Then season with salt and pepper. Turn the heat up to high and cook for about 10 minutes, stirring occasionally until the sauce thickens.
Then carve the chicken, divide it among four plates, and drizzle the sauce over the top.
Tips for Slow Cooker Whole Chicken
1. Choose the right size chicken
Opt for a chicken between 1.5kg and 2kg (3–4.5lbs) so it fits snugly in your slow cooker without pressing against the lid.
2. Pat the chicken dry
Use paper towels to blot the skin dry before cooking. This helps the seasoning stick and prevents excess moisture during cooking.
3. Season well
Rub the chicken with salt, pepper, and herbs or spices of your choice. Paprika, garlic powder, rosemary, thyme, and lemon zest all work beautifully.
4. Add aromatics
Stuff the cavity with onion, garlic, or lemon slices and scatter more aromatics at the base of the pot to infuse the meat with flavour as it cooks.
5. Use a trivet or veggie base
Elevate the chicken with a layer of chopped carrots, potatoes, or a metal trivet. This keeps it out of the juices, preventing soggy skin and giving you a built-in side dish.
6. Cook low and slow
For tender, juicy results, cook on low for 6–8 hours or high for 3.5–4.5 hours. Use a meat thermometer to check the thickest part of the chicken reaches 75°C (165°F).
7. Crisp up the skin (optional)
If you love crispy skin, transfer the chicken to a baking tray and pop it under a hot grill or broiler for 5–10 minutes after slow cooking.
8. Let it rest
Rest the chicken for at least 10 minutes before carving. This allows the juices to redistribute and keeps the meat moist.
9. Use leftovers creatively
Shred any remaining meat for salads, sandwiches, pasta, or soups. It stores well and is great for meal prep!
10. Save the juices
Strain the cooking liquid to use as a rich base for soups, sauces, or homemade gravy.
Similar recipes
So if you love this simple slow cooker whole chicken, you might also like my easy slow cooker roast chicken, the slow cooker roast lamb or my air fryer roast pork recipe.
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