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“Antony Worrall Thompon's pot-roast chicken is an all-time family favourite, featuring at least once a month on his household’s domestic menu.”
8hrs 50mins

Ingredients Nutrition


  1. Place a large frying pan over a high heat, add the olive oil and, when hot, add the whole chicken to the pan, turning occasionally until brown all over. Remove and place in your slow cooker.
  2. Add the bacon to the frying pan and fry for a few minutes over a medium heat, then add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves and cook for a further 6 minutes.
  3. Add the tomatoes and the Worcestershire sauce and bring to the boil. Spoon into your slow cooker, add the stock, then cover and cook on low for 7-8 hrs until the chicken is cooked. To check if the chicken is cooked through, push a skewer right into the thickest part of the thigh; if the juices run clear it is cooked - any pink and it needs a bit longer.
  4. Lift out the chicken onto a platter, cover with foil and set aside in a warm place to rest. Turn the slow cooker to high, stir the green vegetables into the pot and cook, uncovered, for 10 mins until the vegetables are tender. Season to taste.
  5. Carve the chicken. Spoon the vegetables and broth into 4 warm bowls.

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