Photo of Whole chicken with fennel and kipflers by WW

Whole chicken with fennel and kipflers

SmartPoints® value per serving
Total Time
3 hr 25 min
15 min
3 hr 10 min
Re-vamp the classic roast chicken by cooking in a slow cooker with fennel, lemon, garlic and rosemary. Those incredible aromas that are just made for roast chicken will make this meal a favourite and a new way to prepare a Sunday roast.


Whole chicken

630 g, (Buy 1.4kg)


4 clove(s), unpeeled


1 medium, coarsely chopped

Fresh rosemary

4 tbs, (4 sprigs)

Fennel bulb(s)

3 baby, quartered, frinds reserved


500 g, Kipfler, halved lengthways

Wine, white, dry-style

125 ml, (1/2 cup)

Chicken stock

1 cup(s), (125ml)

Oil spray

2 x 3 second spray(s)


  1. Discard chicken neck. Using the flat side of a large knife, press down on garlic to lightly crush. Place half each of the garlic, lemon and rosemary in chicken cavity. Tie chicken legs together with kitchen string.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate.
  3. Lightly spray same pan with oil and heat over high heat. Cook fennel and potatoes, tossing, for 5 minutes or until lightly browned. Transfer mixture to a 4.5 litre (18-cup) slow cooker.
  4. Add wine to pan and bring to the boil. Add stock and bring to the boil. Pour into slow cooker. Add remaining lemon, garlic and rosemary. Place chicken on vegetables. Cook, covered, on low for 6 hours (or high for 3 hours). Serve.


SERVING SUGGESTION: Steamed baby green beans, plus corn cobs. TIP: IN THE OVEN If you don’t have a slow cooker, preheat oven to 180°C or 160°C fan-forced and bake chicken mixture in a covered baking dish for 1 1/2 hours or until cooked through.