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Slow Cooker Lemon Chicken and Carrots

User Rating 4 Star Rating (3 Reviews)


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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