Crock Pot Slow-Cooked Chicken

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READY IN: 6hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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