Whole Roast Chicken

  • Remove the lid from your Crock-Pot® express and select the brown/sauté function.  
  • Adjust the time to 6 minutes. Allow to preheat. 
  • Place the paprika, thyme and seasoning into a small bowl and mix together. 
  • Rub over the outside of the chicken. 
  • Add the oil to the Crockpot Express and place the chicken into the pot breast side down to brown. 
  • Turn half way through and continue browning. 
  • Add the garlic, lemon juice and chicken stock. 
  • Seal the lid and cook on the Poultry setting for 30 minutes. 
  • Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes. Carefully release any pressure left inside before opening. 
  • Carefully lift out the chicken and place on a warmed plate. Cover loosely with foil to keep warm. 
  • To make gravy – strain the cooking liquid to remove the garlic and thyme. 
  • Select the brown/sauté function, heating the stock to boiling point. 
  • Stir in a little cornflour mixed with water or sprinkle in some gravy granules to thicken. 
  • Serve alongside the chicken with some potatoes and vegetables. 
Cooking Time

Sauté/brown time: 6 minutes Pressure cook time: 30 minutes




  • 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