Slow Cooker Lemon Chicken

This was nothing spectacular but a yummy easy crock pot dinner. (I did half the chicken and carrots but the same amount of sauce, so if you make the full recipe I would probably double the sauce part).

Ingredients: (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

Preparation:

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.