Slow-cooked Chicken

Total Time:
6 hr 15 min
Prep:
10 min
Cook:
6 hr 5 min

Yield:
4 to 6 servings
Level:
Easy

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.


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Pairs Well With
Merlot

Jammy, earthy red wine

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    114 Reviews
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    It is a recipe for slow-cooked chicken. It tastes like CHICKEN. Not sure why people are complaining about it tasting "bland". Did you see curry or chilies or ginger on the ingredients list? No. So of COURSE it's going to taste like simple, ordinary roast chicken. So to sum up: If you are looking for a chicken recipe that tastes like something other than plain chicken, look for a recipe that has other lively, tangy, spicy ingredients. Ingredients that will make chicken taste like something other than just chicken. But if you like the flavor of chicken, this is a recipe for you!
    This is possibly one of the most disappointing recipes I've ever made. It was boring/bland/tasteless. We added BBQ sauce and made BBQ chicken sandwiches just to be able to eat the chicken.
    I'm confused by the reviews. Different tastes, I suppose. I had a chicken that was just under 4 pounds. I followed the direction but added more garlic and herbs and cooked it as directed. When I went to remove the chicken, it just fell apart. It was way overcooked. So I plucked out some chunks and then spooned out the fat/broth to make the gravy. BLAND. The chicken was bland and so was the gravy. Just... no flavor. So disappointed.
    excellent! I used a 5.5 lb chicken and cooked it on low 6 hours - that got me a perfect temp of 165. aware of other reviewers saying there was no flavor, I was a little more liberal with the spices. the gravy is so so good. it's like thanksgiving!
    Loved it. The only thing different I did was used more garlic and put the juiced lemon halves inside the chicken and cooked it four hours on high - six is way too long. The flavor difference was noticeable.
    I tried this recipe today. It was my first time slow cooking in a crock pot. It turned out good. I let it cook for 1 hour on high and 4 hours low. I agree the flavoring was a little bland, but overall it was good. My son said he like it and that's all that matters to me. I will cook this again but will kick up the seasonings.
    Made this tonight, it was amazing! I read the reviews before hand and cooked on high for 2 hours, low for 4 hours. It fell off the bone, didn't even need to carve the chicken! It had lots of flavor and was super moist. I made the gravy as the recipe called for (I strained the veggies out first, but I didn't need the gravy because the chicken was so moist. Will make this one again, super easy and tasty. Thank you to everyone else who reviewed for cooking time.
    Great dish...I've done it a couple of times, and it just keeps getting better....
    I haven't made this specific recipe, however I have cook chicken like this for several years. I used the vegetables like this called for and any kind of seasoning that I liked. It is tender, very tasty and using the slow cooker relieves the cook from having to watch it like you would making it in the oven.
    Made this today. Very easy to prepare, house smelled AMAZING when I got home. Then we were all disappointed when we ate it. Not much flavor at all. I even added extra garlic, 1/2 cup of chicken stock, and a splash of white wine. It is a good starter recipe, it just didn't have that BAM that we were expecting. Needs a lot more spice. Next time I will try a spice rub under the skin like someone recommended. I cooked it on low for about 8 hours. It was very juicy, just too plain for our taste.
    So so
    I always read a few reviews from others before I start. 6 hours is too long! I used the breasts and legs that I had on had which were quite large. I cooked it on 4 hours and the chicken was falling off the bones. It was delicious and had leftovers the next day!
    6 hours on high was to much, next time I'll put it on low. But it was very good and easy dish to make.
    I didn't have thyme so I omitted that, and I also added diced potatoes and corn and let it stay in the slow cooker like an hour longer. The result was fantastic. As I let the juices and veggies boil, it didn't seem to be thickening up as much as I would like so I added a little more corn starch. I was going to put it over pasta but my boyfriend recommended we use the tube of biscuits in the fridge - I pulled the chicken from the bone into chunks and poured the 'slop' over the biscuits. Mind blowing-ly delicious, tender, flavorful. Definitely making this again and having it for dinner tonight! A-plus! Great recipe!!
    When all the chef are talking slowcookers, it would be nice if they said what size cooker should be used. Like 3qt, 4qt, 5qt, 6qt cookers. Because I have a 3qt slowcooker, not everything fits .
    Very Good. Easy. BUT... 6 hours on high in my slow cooker (Kitchen Aid was too long. The chicken was over-cooked. Next time, I'll do 6 hours on low, or what the other cook below said; on high for 2 hrs and low for 4. Note: I used 4 large chicken breasts (bone-in and with skin.
    I loved this recipe.. I put my slow cooker on low because I was at work all day.. it cooked for ten hours and was awesome. I put the left over chicken on buns for lunch the next day.. it was really good.
    Made it for the first time for an after-church Sunday meal for my friend. We both thought it was very good, chicken and sauce. I used a 6 lb. chicken, did not add any broth, and it still had 2+ cups of liquid. I cooked it on high for two hours then 4 hours on low. It was falling off the bone.
    A great and reliable recipe. We use a larger chicken and don't bother to change the cooking time. Leftovers are so tasty, we make this early on in the week and use the chicken in other recipes. Highly recommend.
    I had never made a whole chicken before, so I thought I'd use a crockpot for my first attempt. This was SO easy! The crockpot did all the work! The end result was tender chicken meat that was full of flavor and that literally fell off the bone. Delicious!! (My only change was that I didn't have fresh thyme so I rubbed dried thyme over the chicken along with the salt and pepper).
    unbelievably simple. tasted delightful. made it with a 6 lbs roaster was falling apart at 5 hrs reduce your cooking time. this will be a new regular for me !!
    Very good. The whole family loved it! I cooked a large chicken on high for 4 hours and it turned out perfect. Definetly do not cook the chicken for 6 hours.
    It smelled great while it was cooking. I cut the time down to 4 and half hours and I ended up with a pile of mush. I wouldn't recommend this recipe.
    Love this chicken recipe and so does my family, especially my picky eater, my daughter. I took the advice of another reader and used only half of a lemon and squeezed that juice over the top of the chicken and vegetables. Also, since it is a small chicken you don't need to have it on high it should be on low for the six hours. I took the suggestion of another reader and put my chicken on high for the first two hours then on low for the rest of the time but it did not need a full six hours. It was falling off the bone when i barely touched it. It will be a reciepe that I use again.
     Thanks for this great reciepe Emril Lagasse!!
    Very easy, we make it all the time. Even the kids love it!
    Great Recipe and Easy!
    I made this about a week ago and am making it again tomorrow. It was super easy to throw together and resulted in wonderfully flavorful and tender chicken. The juice left over would be a great base for a soup. A few adjustments I made...I smahed an additional 2 cloves of garlic and stuffed them in the cavity of the chicken, along with one half of the juiced lemon. I also added 2 bay leaves as it was cooking and doubled the amount of onion. As suggested by some previous reviews, I do think 6 hours on high is too long to cook this...I had a 5lb chicken and cooked it on high for the first 2 hours and then reduced to low...the meat was still falling off of the bone at the end of 6 hours.
    This is a great recipe! Chicken was super moist and had a great flavor. Easy to prepare.
    I agree with other commenters that there might be a typo. I tried a 4.5 lb whole fryer in my slow cooker on high and it was falling apart after four hours. On the other hand, a whole roaster might take six hours, depending on the ratio of meat-to-connective-tissue. Either way, I suggest setting your slow cooker to low, or possibly just checking on it every so often.
    i don't know how to cook but this an easy recipe to follow, and great tasting! surprised the heck out of my wife!
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