A simple, succulent chicken dinner comes out golden and juicy, wonderfully slow cooked and full of gravy making juices. Certainly a lot easier than trying to master not burning the skin on the roasting pan.
Crockpot Chicken and Gravy Feast
1 whole chicken (3 1/2 to 4 pounds)
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and minced
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch
salt and pepper
Remove giblets bag and 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. Layer the onions, carrots, garlic, thyme, celery and lemon juice over top of the chicken. Cover 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 heatproof container. Skim the fat from the top then transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk. Mix the cornstarch mixture 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 beautiful pan gravy ladled over top.
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