Slow cooker whole chicken with potatoes and gravy

• Whole chicken3.25 lb
• Russet potatoes1.75 lb
• Carrots14 oz
• Yellow onions7 oz
• Garlic5 cloves
• Vegetable bouillon cubes1 cube
• Frozen peas11 oz

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning, all-purpose flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cut the potatoes, carrots and onions into big chunks and put them in the slow cooker. Break the garlic into cloves, no need to peel, and tuck them in.1.75 lb russet potatoes14 oz carrots7 oz yellow onions5 cloves garlic
2. Rub the chicken with a tablespoon of oil, salt, black pepper and a teaspoon of dried mixed herbs, and sit it on top of the vegetables. Put the lid on and cook on low for 6 hours, until the juices run clear when you push a knife into the thickest part of the thigh.3.25 lb whole chicken
3. Lift the chicken and vegetables out onto a warm dish. Pour the juices into a small pan, crumble in the bouillon cube and stir in a teaspoon of flour mixed with a little cold water. Simmer for 5 minutes to make gravy.1 cube
4. Boil the peas for 3 minutes. Carve the chicken and serve with the vegetables, peas and gravy.11 oz frozen peas

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