Slow-cooked Chicken

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  • Level: Easy
  • Total: 6 hr 15 min
  • Prep: 10 min
  • Cook: 6 hr 5 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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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