Ingredients and Preparation
- 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.