Chicken in the Crockpot

Ingredients:

1. Whole chicken, 3 1/2 to 4 pounds
2. Kosher salt
3. Cracked white pepper
4. 1/2 cup diced onion
5. 1/4 cup diced carrot
6. 1/4 cup diced celery
7. 3 cloves garlic, peeled and smashed
8. 3 sprigs fresh thyme
9. 1 lemon, juiced
10. 4 teaspoons cornstarch

Directions:

1. Season the chicken liberally both inside and out with salt and pepper. 
2. Place in a slow cooker. 
3. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. 
4. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.
5. Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. 
6. Skim the fat from the top and transfer the liquid to a small saucepan. 
7. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. 
8. Whisk the slurry into the juices and bring to a boil over high heat. 
9. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. 
10. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.

Serves 4 to 6