|Nutritional Guidelines (per serving)|
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.
You can make this recipe with chicken breasts, but the cooking time will be less; in fact, if you want to use chicken breasts, leave them whole. Check to see if the meat has reached 165°F in about 5 hours cooking on low, depending on how hot your slow cooker cooks. When the chicken is done, remove it and shred or cut into cubes and return to the crockpot for a few minutes.
You could also use ingredients other than the carrots. Some cubed Yukon gold potatoes or sweet potatoes would be delicious or try parsnips. You could also add another onion if you like.
Serve this recipe with a nice crisp green salad or a fruit salad made with produce that's in season. A glass of white wine or some iced tea would be a good accompaniment. For dessert, some brownies are definitely in order. Enjoy this easy meal with family and friends.
- 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
- 4 stalks celery (sliced)
- 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 the flour with the salt and pepper in shallow dish.
Coat the chicken pieces with this mixture. Shake off excess flour and brown the chicken in butter in a nonstick skillet over medium-high heat for 2-3 minutes.
Meanwhile, put the onion, carrots, celery, and garlic in a 3-1/2 to 4-quart slow cooker. Remove the chicken from the skillet and place it on top of the vegetables in the crockpot.
Add the oregano, lemon juice, brown sugar, and chicken broth to the skillet. Cook and stir this mixture, scraping to remove browned bits, until the mixture comes to a boil. Pour the sauce over the chicken in the crockpot.
Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours or until the chicken registers 165°F on a thermometer.
When you're just about ready to serve dinner, combine the cornstarch and water in small bowl, mix well and stir into the sauce. Cook on high for 15 to 20 minutes until the sauce has thickened. Serve with hot rice.