Slow Cooker Lemon Chicken with Carrots
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Slow Cooker Lemon Chicken with Carrots calories by ingredient
Number of Servings: 4
Ingredients
-
1/3 cup flour
1 teaspoon salt
1/8 teaspoon pepper
8 boneless, skinless chicken thighs, cut into 1" pieces
2 tablespoons butter
1 onion, chopped
1 bag baby carrots
3 cloves garlic, minced
1 teaspoon dried oregano
1/4 cup lemon juice
1 tablespoon brown sugar
1 cup chicken broth
1 tablespoon cornstarch
1/4 cup water
Directions
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.