Slow cooker lemon chicken and carrots
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This recipe is for slow cooker lemon chicken and carrots. It involves coating chicken pieces with a flour, salt and pepper mixture and browning them in butter before placing in a slow cooker with onions, carrots, garlic, oregano, lemon juice, brown sugar and chicken broth. The slow cooker cooks the ingredients for 7-8 hours on low or 3-4 hours on high. Before serving, a cornstarch slurry is added to the sauce to thicken it. The finished dish is served with rice.
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Food recipe
The document provides recipes for several Filipino dishes:
1) Fish Pochero, with ingredients like pompano fish, saba bananas, potatoes and instructions to fry ingredients and make a sauce.
2) Beef Pochero with ingredients like beef short ribs, cabbage, and instructions to fry plantains and chorizo then braise meat and add vegetables.
3) Several other pochero recipes with variations like different proteins and vegetables but similar cooking methods of frying and braising.
Similar to Slow cooker lemon chicken and carrots (20)
Slow cooker lemon chicken and carrots
- 1. Slow Cooker Lemon Chicken and Carrots 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 Prep Time: 20 minutes Cook Time: 7 minutes Total Time: 27 minutes Yield: 4 servings Preparation Mix flour with salt and pepper in shallow dish.Coat chicken pieces in this mixture. Shake off excess and brown in butterin 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.