A delightful and easy-to-make slow-cooked chicken recipe infused with aromatic herbs and vegetables.
Rinse the chicken inside and out under cool water and pat dry with paper towels.
Ensure the chicken is completely dry to help the seasoning adhere better.
Season the chicken generously with salt, pepper, and smoked paprika, both inside and out.
Rub the seasoning into the skin for maximum flavor.
Place the chicken in the slow cooker and arrange the onion, carrots, celery, garlic, and thyme around it.
Cut the vegetables into uniform pieces to ensure even cooking.
Squeeze the juice of the lemon over the chicken and cover the slow cooker.
Roll the lemon on the counter before juicing to extract more juice.
Set the slow cooker to high and cook for 5-6 hours, undisturbed.
Avoid opening the slow cooker during cooking to maintain a consistent temperature.
Carefully remove the chicken from the slow cooker and let it rest for 10 minutes.
Resting allows the juices to redistribute, making the chicken more tender.
Pour the cooking juices into a saucepan, skim off the fat, and bring to a boil.
Use a spoon to skim the fat for a healthier sauce.
Mix the cornstarch with 2 teaspoons of water to create a slurry, then whisk it into the boiling juices.
Whisk continuously to prevent lumps from forming.
Cook the sauce until thickened, then season with additional salt and pepper if needed.
Taste the sauce and adjust the seasoning to your preference.
Carve the chicken into pieces and serve with the thickened sauce drizzled over the top.
Garnish with extra thyme sprigs for a beautiful presentation.
