Slow Cooker Lemon Chicken and Carrots
Are you searching for a fabulous chicken recipe? Slow cooker lemon chicken and carrots is delicious and easy to make, with tons of flavor.
- Serves: 4 persons
- ⅓cup flour
- 1teaspoon salt
- ⅛teaspoon pepper
- 8boneless, skinless chicken thighs, cut into 1-inch pieces
- 2tablespoons unsalted butter
- 1onion, chopped
- 1bag baby carrots
- 4stalks celery, sliced
- 3cloves garlic, minced
- 1teaspoon dried oregano
- ¼cup lemon juice
- 1tablespoon brown sugar
- 1cup chicken broth
- 1tablespoon cornstarch
- ¼cup water
Step 1Mix the flour with the salt and pepper in shallow dish.
Step 2Coat the chicken pieces with this mixture. Shake off excess flour and brown the chicken in butter in a nonstick skillet over medium-high heat for 2-3 minutes.
Step 3Meanwhile, put the onion, carrots, celery, and garlic in a 3-1/2 to 4-quart slow cooker. Remove the chicken from the skillet and place it on top of the vegetables in the crockpot.
Step 4Add the oregano, lemon juice, brown sugar, and chicken broth to the skillet. Cook and stir this mixture, scraping to remove browned bits, until the mixture comes to a boil. Pour the sauce over the chicken in the crockpot.
Step 5Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours or until the chicken registers 165°F on a thermometer.
Step 6When you're just about ready to serve dinner, you must combine the cornstarch and water in small bowl, mix well and stir into the sauce. Cook on high for 15 to 20 minutes until the sauce has thickened. Serve with hot rice.