Crockpot Chicken/Picture

[Roxy15]

This is nice to have on hand to use on many things like chicken salad, chicken and noodles, etc.

 

Crockpot Chicken:

 

 

 

1 Whole Chicken-(3-1/2-4 lbs.)

 

Kosher Salt

 

Cracked White Pepper

 

1/2 Cup Diced Onion

 

1/4 Cup Diced Carrot

 

1/4 Cup Diced Celery

 

3 Cloves Garlic, Peeled & Smashed

 

3 Sprigs Fresh Thyme

 

1 Lemon, Juiced

 

4 Tsp. Cornstarch

 

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.

[T_O_Bull]

Sounds like tonights supper Rox.

T_O_B

[Roxy15]

I hope you like it:)