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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