Slow cooking is always the go in winter, but I’m starting to use mine more and more no matter what the season. Whether I’m simmering a stock, braising cheaper cuts of meat or I want dinner ready when I get home, my slow cooker is perfect for busy working people who don’t want the hassle of cooking when they get home, but prefer home-cooked meals.

This slow-cook chicken dish came about when I discovered my favourite Bostocks chickens on special at my local supermarket. Not one to pass up a bargain, I bought four of them, with very little thought as to what I’d do with them.

Needless to say, nothing went to waste, and I came up with this recipe, which was a huge winner. The soft, tender chunks of chicken melted in the mouth, and the broth was absolutely delicious. The carb-free side of the family enjoyed it on its own, while the carb-lovers used fresh cooked bread to lap up the juices. Yum.

Slow-cook chicken in lemon caper broth

Ready in 4 hours (or longer if set to low). Serves 4-6.


  • 1 whole free range chicken
  • 2 litres good chicken stock (I used homemade)
  • 1 large (or 2 small) onions, cut into chunks
  • 2 heaped teaspoons salted capers (more if you love them!) – add salt from here too for seasoning
  • 1 whole red chilli
  • 1 large lemons, cut into wedges
  • Freshly-ground black pepper


Place a few of the capers, some caper salt and lemon wedge inside the chicken (give the wedge a squeeze to maximise juice). Place in the slow cooker, add onions, and pour stock over until the chicken almost covered.

Add the rest of the capers (be quite generous with them, and with the caper salt, especially if you’re using homemade stock), chilli and lemon wedges. Season generously with fresh black pepper and cook for at least 4 hours (or just set it up when you go to work so it’s ready for when you get back.