Show: Emeril Live
Episode: College Cookin'
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Slow-cooked Chicken
Total:
6 hr 15 min
Prep:
10 min
Cook:
6 hr 5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
6 hr 15 min
Prep:
10 min
Cook:
6 hr 5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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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