Nutrition Facts

Serving Size¼ of recipe
Total Fat5 g
Saturated Fat1.5 g
Sodium457 mg
Total Carbohydrate8 g
Dietary Fiber1.5 g
Protein38 g

Servings and Times


Freeze or save leftovers for lunch.

Ingredients and Preparation

Whole chicken (about 3 ½ pounds)1
Onion, diced½
Carrots, peeled and diced2
Celery stalks, diced2
Garlic cloves, chopped2
Cornstarch4 teaspoons
Water2 teaspoons
Salt½ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Place chicken in the bottom of a slow cooker. Sprinkle with onion, carrots, celery, and garlic. Cook on high for 6 hours.
  3. Remove chicken from cooker, transfer juices to a heat-proof container, and skim fat off of juices.
  4. In a small saucepan, whisk together cornstarch and water. Then whisk in juices to saucepan and put it over medium-high heat. Bring the sauce to a boil, then reduce the heat and simmer for about 5 minutes, until thickened.
  5. Remove the skin and bones from the chicken and serve it topped with the sauce.