Categories: Chicken, French, Main Dish, Slow Cooker
Ingredients
- 4 medium boiling potatoes , peeled and thickly sliced (Yukon Gold)
- 2 garlic cloves , chopped
- 4 garlic cloves , peeled
- salt
- fresh ground pepper
- 1 (4 lb) whole chickens
- 3 -4 fresh thyme sprigs (or a pinch of herbes de provence)
- 1 lemon , cut in half
- 1 tablespoon olive oil
- 1 tablespoon cornstarch , blended with 2 T cool water
- 1 tablespoon unsalted butter
Directions
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Scatter potatoes and chopped garlic in a large slow cooker and sprinkle with salt and pepper to taste.
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Remove the neck and giblets from the chicken cavity; discard.
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Trim away any excess fat.
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Sprinkle the chicken inside and out with salt and pepper to taste.
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Put the whole garlic cloves, thyme, and lemon halves inside the cavity and place the chicken in the slow cooker.
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Rub it all over with olive oil.
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Cover and cook on LOW for 6 hours, or until the chicken is tender and the temperature in the thickest part of the thigh measures 165° on an instant-read thermometer.
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Remove the chicken and potatoes from the slow cooker and cut the chicken into serving pieces, reserving the lemon halves; cover and keep warm.
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Skim the fat from the pan juices.
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Place the chicken juices in a small saucepan and bring to a simmer.
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Squeeze the lemon halves (carefully; they are hot) into the juices.
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Add the cornstarch mixture and cook, stirring, until slightly thickened; stir in the butter.
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Drizzle the pan juices over the chicken; serve hot with the potatoes.
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*Note: may add vegetables like red onion, leeks, carrots, mushrooms, parsnips, rutabaga, or turnips with the potatoes.