½ teaspoon of pink rock salt
½ teaspoons of crushed peppercorns
1 tablespoon of peri-peri seasoning
1 tablespoon of paprika
1 chicken oxo cube crushed
200 mils of hot water
1 chicken stock melt
Mix the chicken stock melt in the jug of hot water.
Place the Turkey/chicken lifter in the slow cooker.
Place the chicken on the Turkey/chicken lifter.
Season the chicken with the pink rock salt, peppercorns, peri-peri seasoning, paprika, oxo cube,
pour in the chicken stock fasten the handle of the lifter.
Cook on high for 4-5 hours or low for 7-8 hours.
Lift out the the Turkey/chicken lifter (use oven gloves or tea-towel to lift it out as it will be hot)
Keep the juices to make gravey.