The only thing fiddly about this dish, was skinning the chicken and to be honest that only took a few minutes. Next time, however, I will get my butcher to do it for me as it only takes him seconds!
The sauce was simple to make as all the ingredients were standard stock-cupboard items; and I always have a ready supply of chicken broth as I make it in bulk and store it in the freezer.
Although I am not a huge fan of slow cookers, this chicken cooked beautifully and the tantalizing aroma filling the kitchen all day made us extremely hungry by early evening. Moist, succulent, well-flavoured chicken with a truly tasty sauce which I drizzled on the carved meat. I served the chicken with baby new potatoes and a simple light salad and will definitely be cooking it again.
3lb chicken, skinned
½ cup chicken broth
1/3 cup coconut aminos (or gluten-free soy sauce)
1/3 cup olive oil
¼ cup honey
1 teaspoon Worcestershire sauce (or homemade equivalent)
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon sesame oil
2 tablespoons minced garlic
Place the skinned chicken in a slow cooker.
Mix together all the sauce ingredients and pour over the chicken.
Cook for 8 hours on low heat. I did baste the bird
Recipe adapted from Slow Cooker Kitchen.
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.