Slow-cooked Chicken

Adapted from CooksAid.com

Nutrition Facts

Servings

Freeze or save leftovers for lunch.

Ingredients	Measures
Whole chicken (about 3 ½ pounds)	1
Onion, diced	½
Carrots, peeled and diced	2
Celery stalks, diced	2
Garlic cloves, chopped	2
Cornstarch	4 teaspoons
Water	2 teaspoons
Salt	½ teaspoon
Freshly ground pepper to taste

Directions
Place chicken in the bottom of a slow cooker. Sprinkle with onion, carrots, celery, and garlic. Cook on high for 6 hours.
Remove chicken from cooker, transfer juices to a heat-proof container, and skim fat off of juices.
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.
Remove the skin and bones from the chicken and serve it topped with the sauce.

Exchanges
2 vegetables; 2 lean meats; 1 medium-fat meat

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