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Slow Cooker Lemon Chicken and Carrots

User Rating 4 Star Rating (3 Reviews)


Slow Cooker Lemon Chicken and Carrots
Brian Leatart/Photodisc/Getty Images
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


  • 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


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.

User Reviews

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 4 out of 5
Very Good, but needs something, Guest John

I made this today according to the recipe (except used bulk carrots instead of baby cut, because they were very inexpensive on sale). I really like the flavor of the recipe, and the chicken is VERY tender. However, I think it needs something extra. I will definitely make this again, but think next time, I will add some soy sauce and ginger to the sauce to give it a little more zing. Overall, this is a very good recipe.

6 out of 6 people found this helpful.

See all 3 reviews

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