Ingredients Jump to Instructions ↓

  1. 1 whole chicken,

  2. 3 1/2 to 4 pounds Kosher salt Cracked white pepper

  3. 1/2 cup diced onion

  4. 1/4 cup diced carrot

  5. 1/4 cup diced celery

  6. 3 cloves garlic , peeled and smashed

  7. 3 sprigs fresh thyme

  8. 1 lemon, juiced

  9. 4 teaspoons cornstarch

Instructions Jump to Ingredients ↑

  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. 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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