Photo: Slow-cooked Chicken Recipe
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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By thickypeachy
on May 09, 2013
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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.
By trueKUfan24
Mount Prospect, IL
on February 10, 2013
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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.
By romerodejesus
Brooklyn, NY
on December 26, 2012
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Great dish...I've done it a couple of times, and it just keeps getting better....
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