8 boneless, skinless chicken thighs, cut into 1 inch 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
Instructions
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 2to3 minutes. Remove
chicken and place on top of onion, carrots, and
garlic in a 3 to 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 to 8 hours or on HIGH
for 3 to 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 to 30
minutes until thickened. Serve with hot rice.
Originally Submitted
5/12/2013
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