SWEET CHILLI WHISKY CHICKEN FOR THE SLOW COOKER

 

SWEET CHILLI WHISKY CHICKEN FOR THE SLOW COOKER

Serves 4

Approx. 3 Syns per serving

1 x 1.5kg chicken, skin scored lots of times
4 tbsp. soy sauce
2 tbsp. whisky - 3 Syns
2 tbsp. sweet chilli sauce - 3 Syns
2 level tbsp. runny honey - 5 Syns
Pinch of dried chilli flakes

Slash or snip with a sharp pair of kitchen scissors, lots of cuts in the skin of the chicken.
Mix together the soy sauce, whisky, sweet chilli sauce, honey, a pinch of salt and dried chilli flakes.
Rub the mix all over the chicken, trying to loosen the skin as you go and working as much of the mixture as possible underneath the skin and through the slashes.
Scrunch up four pieces of foil to form balls. Place these in the bottom of the slow cooker and place the chicken on top of them.
Cook the chicken for about 7 hours on Low.
Check the chicken is thoroughly cooked through before serving with your choice of potatoes (I prefer SW baby roast potatoes) and lots of fresh veg. Oh! Don't forget to remove the skin before serving!! 

Suppose you could also add some 5-spice powder, ginger and garlic to the mixture before rubbing into the chicken, if you liked.