Whole Roast Chicken

Cook time

30 minutes




  • Crock-Pot® Express Crock Multi-Cooker
  • 1 whole chicken, 1.3-1.6kg
  • 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


  • Step 1 Press BROWN/SAUTÉ function. 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 Crockpot® Express and place the chicken into the cooking pot 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 and cook on the POULTRY setting for 30 minutes.
  • 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 function, heat the stock to boiling point.
  • Step 10 Stir in a little cornflour mixed with water to thicken.
  • Step 11 Serve alongside the chicken with some potatoes and vegetables.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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Sunbeam Corporation Pty Ltd is a subsidiary of Newell Australia Pty Ltd.