- Chop 1 onion and mince 3 cloves of garlic
- Place onion and garlic in the bottom of a 4-quart Crock-Pot.
- Top with 2 cups of sliced carrots.
- Place 8 boneless, skinless chicken breasts over the carrots.
- Add 1/2 cup of water and 1/4 cup of lemon juice to the Crock-Pot.
- Sprinkle chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Cover and cook on low for 8 hours (or until chicken is tender).
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Crock-Pot Lemon Chicken
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