Ingredients
6 medium Yukon Gold potatoes, quartered1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed2 large onions, quartered1 whole garlic bulb, separated and peeled3 teaspoons dried oregano1 teaspoon salt3/4 teaspoon pepper1/2 cup plus 1 tablespoon water, divided1 tablespoon olive oil4 teaspoons cornstarch
Preparation
Place potatoes in a 5-qt. slow cooker. Add chicken, onions and garlic; sprinkle with seasonings. Pour 1/2 cup water over top. Drizzle with oil. Cook, covered, on low until chicken and vegetables are tender, 5-6 hours.
In a bowl, mix cornstarch and remaining water until smooth. Remove chicken and vegetables from slow cooker; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. Stir cornstarch mixture; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken and vegetables.
