Chicken aspic in a slow cooker

We wash the chicken, cut it into four parts, put it in a slow cooker. Add the peeled onions and carrots. Pour 1.2 liters of water, add salt and pepper. We install the "Broth" program for an hour and a half. Periodically remove the foam. Then we install the "Soup" program for two hours.
After the signal, we take the chicken and vegetables out of the slow cooker. Chicken meat is separated from the bones, the skins are removed. Finely chop the meat. Cut the carrots into cubes. Filter the broth, pour one glass of broth, cool it. Pour gelatin and leave for 40 minutes .
Then dissolve the gelatin in the microwave or in a water bath. Cool slightly. Pour the dissolved gelatin into the sour cream (4 table.l), mix and salt. In the broth, we also add dissolved gelatin, as well as pressed garlic, salt and pepper to taste.
Pour a little gelatin with sour cream into the molds. We put them in the refrigerator until they solidify. Then we take the molds out of the refrigerator and lay out pieces of chicken, carrot cubes and corn. Pour the broth so that there is still room for a layer of sour cream. We put the molds back in the refrigerator. When the aspic cools down, we take them out again and fill them with sour cream. If the filling is frozen, warm it up in a water bath, and stir. Fill the top layer of aspic. We put it in the refrigerator until it freezes completely.
We put salad leaves on the dish. You can serve it with horseradish or mustard.