Lemon and chicken are wonderful partners. Try this excellent crockpot recipe and serve it over hot rice or noodles to soak up all the sauce.
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Yield: 4 servings
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
Preparation:
Mix flour with salt and pepper in shallow dish. Coat chicken pieces in this mixture. Shake off excess and brown in olive oil in a nonstick skillet over medium high heat. Remove chicken and place on top of onion, carrots, and garlic in a 3-4 quart crockpot.
Add the 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.
