Slow Cooker Lemon Chicken and Carrots

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 06/17/21
Lemon chicken with roasted potatoes on a plate

Jasmin Awad/EyeEm/Getty Images

Prep: 20 mins
Cook: 4 hrs 20 mins
Total: 4 hrs 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
776 Calories
44g Fat
28g Carbs
71g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 776
% Daily Value*
Total Fat 44g 57%
Saturated Fat 15g 76%
Cholesterol 383mg 128%
Sodium 1390mg 60%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 17%
Total Sugars 10g
Protein 71g
Vitamin C 8mg 42%
Calcium 109mg 8%
Iron 5mg 27%
Potassium 1207mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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; 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.

Ingredients

  • 1/3 cup flour

  • 1 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 8 boneless, skinless chicken thighs, cut into 1-inch pieces

  • 2 tablespoons unsalted butter

  • 1 medium onion, chopped

  • 1 (1-pound) bag baby carrots

  • 4 stalks celery, sliced

  • 3 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1/4 cup lemon juice

  • 1 tablespoon brown sugar, packed

  • 1 cup chicken broth

  • 1 tablespoon cornstarch

  • 1/4 cup water

Steps to Make It

  1. Mix the flour with the salt and pepper in shallow dish.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. When you're just about ready to serve dinner, you must 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.