Crock Pot Slow-Cooked Chicken - cooking recipe

Ingredients

1 (3 1/2-4 lb) roasting chickens
kosher salt
fresh ground white pepper
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 garlic cloves, peeled and smashed
3 sprigs fresh thyme
1 lemon, juice of
4 teaspoons cornstarch

Preparation

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.