Ingredients

1 whole chicken, 3 1/2 to 4 pounds
Kosher salt
Cracked white pepper
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and smashed
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch

Directions

Rinse the chicken both inside and out
under cool running water. Pat dry. Season the chicken liberally both inside and out with

salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic,
thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the
temperature to high. Cook for 6 hours, undisturbed.

Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup
heatproof container. Skim the fat from the top and transfer the liquid to a small
saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to
form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook
until thickened, season with salt and pepper, and continue to cook an additional 4 to 5
minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over
the top.