This flavourful and fragrant chicken is rubbed with Thai red curry paste, lemongrass, and ginger for a delicious take on roast chicken.
1. In slow cooker, combine potatoes, parsnips, carrots, celery and shallots. Pour in chicken broth. Stir together curry paste, lemongrass, fish sauce, ginger, brown sugar, vinegar, salt and pepper. Rub mixture all over chicken and inside cavity. Tie legs together with butcher’s string. Place on top of vegetables, breast side up. Cover and cook on High for about 4 hours or until chicken and vegetables are tender.
2. Remove string from chicken; slice chicken. Arrange chicken and vegetables on serving platter; spoon some of the sauce over vegetables. Serve remaining sauce on the side. Sprinkle with green onions and cilantro; serve with lime wedges.