Slow cooker roast chicken
Cooking a whole chicken in a slow cooker keeps it tender and moist. Serve with all the trimmings for an easy Sunday lunch.
Scatter the onion over the base of a slow cooker.
Remove any trussing string from the chicken and place, breast-side up, on top.
Pour the oil into a small bowl. Add the paprika, salt and pepper. Brush the oil over the chicken.
Cover the slow cooker with the lid and cook on high for 4 –4 ½ hours or until the chicken is tender and thoroughly cooked – the meat should be almost falling off the bones.
Remove the lid and pierce the thickest part of the bird with a skewer and make sure the juices run clear. If you wiggle one of the legs, it should move very easily.
Transfer the chicken carefully to a board to rest.
Strain the cooking liquor through a sieve and use as a thin gravy. (You can thicken it by simmering in a saucepan or adding a couple of teaspoons of gravy granules, if you like.)
Carve into slices and serve.