Slow cooked whole chicken

Turn the slow cooker on to low to preheat. In a small bowl combine the chopped parsley, basil, crushed garlic and olive oil to make a paste. Season with salt and pepper.

Pat chicken dry with paper towels. Using your fingers carefully work your way under the skin of the breast of the chicken to make a pocket. Spread the herb paste under the skin.

Place the lemon in the cavity of the chicken. Tuck the wings under and tie the legs together.

Heat a dash of oil in a frying pan. Add the bacon and leeks and cook until the leeks soften. Transfer to the slow cooker. Add the celery and carrots. Place the chicken onto the vegetables.

In a jug mix Wattie's Crushed and Sieved Tomatoes, Wattie's Tomato Paste and balsamic vinegar together. Pour around the base of the chicken. Cover.

Cook on low for 5-6 hours until the chicken is cooked.

Carefully remove the chicken from the slow cooker and place on a serving platter. Season sauce to taste with freshly ground black pepper and a little salt if required. Serve with mashed poatotes and seasonal green vegetables.