Slow-cooked Chicken

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: College Cookin'

Picture of Slow-cooked Chicken Recipe Photo: Slow-cooked Chicken Recipe
Rated 4 stars out of 5
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  • Read 102 Reviews
Total Time:
6 hr 15 min
Prep
10 min
Cook
6 hr 5 min
Yield:
4 to 6 servings
Level:
Easy
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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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Wine Suggestion for This Recipe

Merlot

Merlot

Jammy, earthy red wine

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Newest Ratings and Reviews

Read all 102 reviews

  • on April 12, 2012

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    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.

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  • on March 31, 2012

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    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!!

    people found this review Helpful.
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  • on November 02, 2011

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    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 .

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