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Ingredients
Whole Chicken
1 Medium Lemon
½ Bunch Parsley
2 Tbsp Minced Garlic
3 Tbsp Cornstarch
1/3 Cup Cold Water
STEP 1: Wash chicken and remove giblets.
STEP 2: Cut the lemon in half and then cut one of the halves into quarters. Stuff the quarters inside the cavity of the chicken. Put the garlic and parsley inside as well.
STEP 3: Take the second half of the lemon and place it face down in the center of the slow cooker. This will help the chicken cook better. Cook on high for four hours.
STEP 4: After cooking on high for four hours, remove the chicken to a large bowl and shred meat. Strain the liquid in the crock-pot with a slotted spoon. Mix cornstarch and water. Add gradually to liquid and stir until thickened.
This can be served immediately, but I like to shred the meat, add it to the gravy, and let it sit overnight. Then I reheat it on the stove. It soaks up all the lemon flavor, making an intense dish. Great with salad.
Whole Chicken
1 Medium Lemon
½ Bunch Parsley
2 Tbsp Minced Garlic
3 Tbsp Cornstarch
1/3 Cup Cold Water
STEP 1: Wash chicken and remove giblets.
STEP 2: Cut the lemon in half and then cut one of the halves into quarters. Stuff the quarters inside the cavity of the chicken. Put the garlic and parsley inside as well.
STEP 3: Take the second half of the lemon and place it face down in the center of the slow cooker. This will help the chicken cook better. Cook on high for four hours.
STEP 4: After cooking on high for four hours, remove the chicken to a large bowl and shred meat. Strain the liquid in the crock-pot with a slotted spoon. Mix cornstarch and water. Add gradually to liquid and stir until thickened.
This can be served immediately, but I like to shred the meat, add it to the gravy, and let it sit overnight. Then I reheat it on the stove. It soaks up all the lemon flavor, making an intense dish. Great with salad.
