"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crockpot Lemon Chicken with Carrots Recipe

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This recipe for Crockpot Lemon Chicken with Carrots, by , is from Prism Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Wolf
Added: Monday, June 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6-8 bone in chicken thighs
1 small onion
2 cups baby carrots
1/2 cup lemonade concentrate, thawed
1/4 cup ketchup
3 tbsp. brown sugar
3/4 cup water
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
Place onions and carrots in bottom of crockpot. Top with chicken thighs (rinse chicken and remove skin and fat).
Combine remaining ingredients; pour over chicken. Cover and cook on low for 4-5 hours.

 

 

 

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