1. Scatter potatoes and chopped garlic in a large slow cooker and sprinkle with salt and pepper to taste. 2. Remove the neck and giblets from the chicken cavity; discard. 3. Trim away any excess fat. 4. Sprinkle the chicken inside and out with salt and pepper to taste. 5. Put the whole garlic cloves, thyme, and lemon halves inside the cavity and place the chicken in the slow cooker. 6. Rub it all over with olive oil. 7. 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. 8. Remove the chicken and potatoes from the slow cooker and cut the chicken into serving pieces, reserving the lemon halves; cover and keep warm. 9. Skim the fat from the pan juices. 10. Place the chicken juices in a small saucepan and bring to a simmer. 11. Squeeze the lemon halves (carefully; they are hot) into the juices. 12. Add the cornstarch mixture and cook, stirring, until slightly thickened; stir in the butter. 13. Drizzle the pan juices over the chicken; serve hot with the potatoes. 14. *Note: may add vegetables like red onion, leeks, carrots, mushrooms, parsnips, rutabaga, or turnips with the potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
