Succulent Slow Cooker Roast Chicken with a Golden Char Sui Glazed Skin
It is no secret that I am a big fan of slow cooking and that my slow cooker is one of my most loved appliances. It is not surprising then that recipes like my Cranberry Glazed Lamb Shanks and Slow Cooker Roast Chicken dishes make regular appearances on our dinner menu. Slow Cooker Roast Chicken with Char Sui Glaze is a succulent variation brimming with Asian flavours. The crispy, golden skin is a true delight.
The golden skin of this chicken is achieved by the spice rub and from searing the chicken either in the base of a searing slow cooker or in a large frying pan. I ended up purchasing a searing slow cooker so I could save on dishes when slow cooking. One of the best investments I’ve ever made for my kitchen. I always brown Slow Cooker Roast Chickens and other meats because I love to get that luscious colour that can only be achieved by caramelisation. To obtain crispiness as well as colour to the skin, I cook it for the last 1/2 an hour in a preheated oven. This step is not completely necessary and one I only use if I have the oven on anyway. The skin is still golden brown and delicious without the oven.
The long slow cook creates the most melt in your mouth tender chicken. The garlic and lemon gently infuse the chicken with flavour from the inside. The juices released from the chicken as it slow cooks combines with the glaze for a tasty sauce/gravy without any effort. It is difficult to resist ripping off one of the legs as soon as this baby is ready! We enjoyed this with an indulgent and creamy Potato Bake and a side of Pumpkin, Feta & Rocket Salad.
All slow cookers are different and you need to get to know yours just like you get to know your oven. I only ever cook a whole chicken for 4 hours on low. In my slow cooker this ensures that the chicken is cooked through but is still sliceable without falling apart when you remove it from the pot.
Check my article on getting the most out of your slow cooker for more slow cooking hints and tips.
This looks amazing. I hope I can find the Indonesian sweet soy here in the us. I use a sweet soy on other things.. But not an Indonesian one….
Hi Michele, if you can’t locate kecap manis any sweet soy would be a decent substitue.
Enjoy
Ange
Ange! I made this yesterday. It was Amazeballs! I had sweet soy in my pantry so I took your suggestion and used that. It will definitely be a regular selection at our house!!! 🙂
I’m so glad you loved it Michele – the chicken staus so juicy and tender.
Man… I really need to get myself a slow cooker. It’s the lack of space that’s stopping me from doing so really. That chicken looks fantastic. I’m a real sucker for chicken anything. Char siu glaze? Brilliant.
I hear you on the space issue. My slow cooker more than makes up for it though. I use it all the time especially for whole chicken.
This recipe looks fantastic! Thank you I’ll definitely give it a try, I love all things rich and savory X
Its so tasty and all that flavour transfers to the pan juices to pour over when serving!
Ange that chicken looks superb. I love the way the slow cooker retains all of the juices. And a great idea with the Asian flavors. Nice job.
Thanks Mark. Its definitely my favourite way to cook a whole chicken.
Mmmm, the chicken looks so succulent and delicious!
Looks delicious! I have made this with chicken thighs and it has been successful each time! This is great as a dinner, or cut into chunks and put on skewers for a party food. I am going to try your recipe!!
I love using my slow cooker too, and I’ve never tried slow cooking chicken before! Yours is beautiful! I can’t wait to try it 🙂
Ange…that is one great looking bird!!! So inviting really..I am a big fan of slow cooking too..I think it is one of the best methods to bring the flavors out.