Crockpot Garlic Herb Chicken

This was pretty tasty!  It's a nice crockpot meal.  It only took a few minutes to brown the chicken before adding it to the crockpot.  It looks burnt but again the lighting in my chicken is less than desireable.

• 1 whole roasting chicken or whole cut up chicken 
• 1 cube Sauté Express® Garlic & Herb Sauté Starter
• 2 Tb rice vinegar
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 tsp sage
• 1 c chicken broth
• 1 tsp fresh ground black pepper
• 1/2 tsp sea salt
• 1/2 c cold water or chicken stock
• 1/4 c cornstarch
• Optional: Golden Couscous for serving

To begin, pat your chicken dry with paper towels.

Melt the cube of Sauté Express® Garlic & Herb Sauté Starter in a large skillet over medium heat. When melted, place the chicken in the skillet and press down firmly to increase the surface area. Pressing hard enough to crack the ribcage is ideal. Let it sit for 3 minutes, then carefully turn it over and brown the other side for three minutes. Remove it to your crockpot, placing it breast side up.

Add in the rice vinegar, thyme, rosemary and sage. Pour in the chicken broth. Sprinkle the salt & pepper over the top of the chicken.

Arrange the carrots around the sides, and cover.

Cook 6-8 hours on the low setting.

When it has completed cooking, carefully remove the chicken and carrots to a serving platter. Your chicken will likely fall apart.

Ladle the liquid through a sieve into a saucepan. Bring the liquid to a gentle boil over medium heat.

Meanwhile, whisk together the cold water or chicken stock and cornstarch until smooth. Pour about half of the cornstarch liquid into the boiling broth. Let it return to a boil. If it is not thick enough, add in more of the cornstarch water and return it to a boil again.