Slow cooker recipes

Chicken with leeks and artichokes

This slow-cooker chicken with leeks and artichokes is succulent and gorgeous served on a bed of mashed potatoes and drizzled with the cooking juices.
Chicken with leeks and artichokes



1.Wash chicken under cold water; pat dry inside and out with absorbent paper. Place lemon, garlic and herbs in chicken cavity; season with salt and pepper. Tuck wing tips under; tie legs together with kitchen string.
2.Melt butter in large frying pan; cook chicken until browned all over. Remove chicken. Add wine; bring to the boil.
3.Meanwhile, trim stems from artichokes; remove tough outer leaves. Place artichokes and leeks in 4.5-litre (18-cup) slow cooker; add wine mixture and stock. Place chicken on vegetables; cook, covered, on low, 6 hours.
4.Serve chicken with the vegetables; drizzle with a little of the juice.

If you don’t have a slow cooker you can cook the chicken on the stove top as you would a pot roast. After browning the chicken, simmer, covered over low heat for approximately 2 hours or until tender. Not suitable to freeze or microwave.


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