Crockpot Roast Dinner

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  • 1 medium free-range chicken, whole
  • 1 lemon, halved
  • 1 bulb garlic
  • 1 tsp salt
  • 1 tsp pepper
  • rosemary, a few sprigs
  • 50g unsalted butter
  • 1 red onion, peeled and quartered
  • 1 cup chicken stock
  • baby potatoes, a couple of handfuls
  • carrots, a few, broken into pieces
  • 1/2 savoy cabbage, outer leaves


Crockpot all-in-one Roast Chicken Dinner


Pop your chicken, lemon, garlic, rosemary, butter, onion, chicken stock and seasoning into your crockpot. Close the lid and cook on high for 4 hours.

Remove all of the aromats. Put your potatoes and carrots in and cook for 30 more minutes. Open the lid, place your cabbage leaves on top, then cook for a final 5 minutes.

To serve, remove all of the vegetables and arrange on a serving dish. Remove your chicken in pieces. The juices are perfect as they are, but if a slightly thicker gravy is preferred, transfer to a pan and reduce over a medium heat before whisking in 1 tsp cornflour dissolved in a little water. Check for seasoning.

Get stuck in!