[MrsLexiK]

Just wondering whether anyone does this I plan on attempting it tomorrow, however I just googled and found a few threads/blogs where they basically all stated it would not crisp up the skin bummer.

Just wondering whether putting it in the oven of 5 - 15 mins when we get home would do the trick? or will it dry it out too much? and what about adding stock or water, I was planning on adding the stock to the bottom to cover the veg but some of the recipes I read said to put it straight in no stock or water.

I don't have the option of turning it down or changing settings as I will be at work all day.

TIA

Edited because who the hell wants crunchy roast chicken!

This post has been edited by MrsLexiK: 15/01/2013, 08:24 AM

[Riotproof]

I've tried it many moons ago, and it doesn't really work.

How long do you have to cook when you get home?

[MrsLexiK]

Not really long enough for a roast unless I want to eat at 8 hence why I thought I would chuck it in the slow cooker, didn't think about the crispyness of it.

[katiebear26]

try butterflying the chicken, it will then cook in about 30 minutes. this shows you how to do it

http://www.taste.com.au/recipes/12301/port...rbecued+chicken

although it's abbq recipe. i think i put it in the oven for 30min and it cooks well.

[Funnington]

You could slow cook it and pop it in the oven for 1/2 an hour at the end crisp up the skin. Make sure you rub in some butter and olive and a good grinding of salt.

If you're really struggling for time, there's no reason why you can't cheat and buy a rotisserie chicken from the chook shop? (We call this 'cheat's roast', I just put on the usual roast and steamed vegetables and serve with gravy). I also 'doctor' the BBQ chook up a bit too - rub in some butter and throw over a few sprigs of rosemary for authenticity

[Riotproof]

Not really long enough for a roast unless I want to eat at 8 hence why I thought I would chuck it in the slow cooker, didn't think about the crispyness of it.

Cut the chicken up before hand and it will cook much faster. You need to slice the veggies quite thin too, but it will work. It won't take longer than 40 mins, and you won't have overcooked chicken. Leave the wing attached to the breasts.

[*melrose*]

Does not work, have tried to do that many times.

[MrsLexiK]

Well I was meant to put it on today (had pulled the chic out of the freezer on Sunday) but plans changed for dinner for tonight so I thought well I will cook it overnight as it had been defrosting for too long and put it in the fridge and we can reheat in the oven for dinner wed night or have it for lunch today/tomorrow.

It actually worked, if I was lining up to eat it straight away I may have thrown it into the oven for 15 mins to make the skin really crispy but the skin was not totally soft either and def had some crisp to it when I stole some off it this morning. DH actually took some to work for lunch today.

I did put about a bit of chicken stock in the bottom (just to make sure the veg on the bottom didn't stick to the inside pot) and it was in there for at least 8 hours. I woke up durning the night smelling roast chick!

Anyway if anyone else wants to try it I did have success with it.

[muggins_00]

That's how I do my roasts in the slowcooker. Put the veg on the bottom with a couple of cups of stock (should be about halfway up the veg), meat on top of the veg so it's not touching liquid. I then throw the meat and veg in the oven to crisp up, mix up cornflour and water and stir that through the juices in the slowcooker, leave to thicken while the veggies crisp. Voila, roast, veg and gravy.