Slow Cooker Lemon Chicken with Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 cup flour1 teaspoon salt1/8 teaspoon pepper8 boneless, skinless chicken thighs, cut into 1" pieces2 tablespoons butter1 onion, chopped1 bag baby carrots3 cloves garlic, minced1 teaspoon dried oregano1/4 cup lemon juice1 tablespoon brown sugar1 cup chicken broth1 tablespoon cornstarch1/4 cup water
Mix flour with salt and pepper in shallow dish. Coat chicken pieces in this mixture. Shake off excess and brown in butter in a nonstick skillet over medium high heat for 2-3 minutes. Remove chicken and place on top of onion, carrots, and garlic in a 3-4 quart crockpot.
Add the oregano, lemon juice, brown sugar, and chicken broth to the skillet. Cook and stir, scraping to remove browned bits, until mixture comes to a boil. Pour sauce over chicken in crockpot.
Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. When ready to serve, combine cornstarch and water in small bowl, mix well and stir into the sauce. Cook on HIGH for 20-30 minutes until thickened. Serve with hot rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATH10K.
Add the oregano, lemon juice, brown sugar, and chicken broth to the skillet. Cook and stir, scraping to remove browned bits, until mixture comes to a boil. Pour sauce over chicken in crockpot.
Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. When ready to serve, combine cornstarch and water in small bowl, mix well and stir into the sauce. Cook on HIGH for 20-30 minutes until thickened. Serve with hot rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATH10K.
Nutritional Info Amount Per Serving
- Calories: 270.9
- Total Fat: 9.1 g
- Cholesterol: 83.6 mg
- Sodium: 112.5 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 4.8 g
- Protein: 17.6 g
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