Slow Cooker Succulent Chicken
This slow cooked whole chicken is quick to prepare and so tender it just falls of the bone.
1 whole chicken, 3 1/2 to 4 pounds
1 1/2 teaspoon paprika
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and smashed
leaves from about 3 sprigs fresh thyme
juice of one lemon
4 teaspoons cornstarch
Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt, pepper and paprika. 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 low. Cook for approximately 8 hours (time varies depending on cooker).
Remove the chicken from the slow cooker. Skim the fat from the top of the juices and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk. Whisk cornstarch 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 to make gravy. Cut the chicken into pieces and serve with gravy.