Crock Pot Lemon Chicken With Carrots

Ingredients

• 6-8 boneless skinless chicken thighs
• 1 onion, chopped
• 2 cups baby carrots
• 6 ounces frozen lemonade concentrate, thawed
• 1/4 cup ketchup
• 3 tablespoons brown sugar
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 3 tablespoons water

Directions

1. 1

   Place onions and carrots in bottom of 3-4 quart crock pot. Top with chicken thighs.

2. 2

   Combine remaining ingredients except for cornstarch and 3 tablespoons water in small bowl and blend well; pour into crock pot.

3. 3

   Cover and cook on low for 8-9 hours until chicken is tender.

4. 4

   Remove chicken from crock pot and shred, using two forks. Return to crock pot.

5. 5

   In small bowl, combine cornstarch and 3 tablespoons water and blend well. Add to crock pot along with shredded chicken.

6. 6

   Stir and cook on high for 15-20 minutes until liquid is thickened.

7. 7

   Serve over hot cooked rice or couscous.