Whole Roast Chicken

Cook time

30 minutes




  • 1 whole chicken, 1.3kg-1.6kg
  • 1 tsp paprika
  • 1 tsp dried thyme
  • Salt and pepper
  • 1 tbsp vegetable oil
  • 4 cloves of garlic, peeled
  • 2 tbsp lemon juice
  • 250ml hot chicken stock
  • 1 large sprig of fresh thyme


  • Cook Time: 30 minutes
    Serves: 4
  • Step 1 Press BROWN/SAUTÉ and adjust the time to 6 minutes, press START/STOP. Allow to preheat.
  • Step 2 Place the paprika, thyme and seasoning into a small bowl and mix together.
  • Step 3 Rub over the outside of the chicken.
  • Step 4 Add the oil to the cooking pot and place the chicken breast side down to brown. Turn half way through and continue browning. Add the garlic, lemon juice and chicken stock.
  • Step 5 Secure the lid ensuring the Steam Release Dial is in the “Seal” (closed) position. Press MEAT/POULTRY and set time to 30 minutes. Press START/STOP.
  • Step 6 Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes.
  • Step 7 Carefully lift out the chicken and place on a warmed plate. Cover loosely with foil to keep warm.
  • Step 8 To make gravy – strain the cooking liquid to remove the garlic and thyme.
  • Step 9 Press BROWN/SAUTÉ, heat the stock to boiling point.
  • Step 10 Stir in a little cornflour mixed with water to thicken.
  • Step 11 Serve with potatoes and vegetables.
  • Crock-Pot® Express Easy Release Multi-Cooker CPE210 Recipe

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