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Nutrition Facts

Serving Size ¼ of recipe

Calories 237

Total Fat 5 g

Saturated Fat 1.5 g

Sodium 457 mg

Total Carbohydrate 8 g

Dietary Fiber 1.5 g

Protein 38 g

Servings 4

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.