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Slow Cooker Lemon Pepper Chicken and Carrots

Another classic comfort dish gets a whole foods makeover. I know that when you think slow cooker and comfort food you probably tend to think of fall/winter dishes, but I personally love to use my slow cooker in the summer so that I don’t have to turn on the oven when it is 90+ degrees here in the Southeast. An added bonus, this dish already has a vegetable, so you don’t even have to cook a side unless you want an extra! We ate it over mashed cauliflower because we are trying to reduce our grain intake, but it would be equally delicious over rice, pasta, or mashed potatoes. This dish is a family friendly weeknight meal, a tasty real food dish to share with friends (see, real food does taste good!), or get fancy and garnish with parsley for entertaining. You can even brag that you “slaved” over your own Lemon Pepper Seasoning. We won’t tell how easy it is.

Slow Cooker Lemon Pepper Chicken and Carrots

Author/Source:

Kim @ onceamonthmeals.com, adapted from Stacy Makes Cents

Ingredients:

  • 2 cups baby carrots
  • 0.25 medium onion, diced
  • 2 teaspoons minced garlic
  • 2 pounds boneless, skinless chicken breast
  • 1 cup whole milk
  • 1 cup chicken broth (homemade preferred)
  • 2 Tablespoons Lemon Pepper Seasoning
  • 0.25 cups butter (do not place in freezer bag)
  • 0.25 cups whole wheat flour (do not place in freezer bag)

Directions:

Place carrots, onions, and garlic in the bottom of a slow cooker. Lay chicken breast on top. In a small mixing bowl combine milk, chicken broth, and lemon pepper seasoning (and season to taste with salt if you left it out of your homemade seasoning). Cook on low 4-5 hours or until chicken is cooked through. {Note: cooking on high is not recommended since the milk could curdle.}

Melt butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes until bubbly. Add cooking juices and simmer stirring frequently 4-6 minutes until thickened. Pour over chicken and carrots and serve. Garnish with fresh parsley if desired.

Freezing Directions:

Combine all ingredients {except butter and flour} and divide among freezer bags. Label and lay flat to freeze. TO SERVE: Thaw and follow cooking directions above.

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

7 Responses to “Slow Cooker Lemon Pepper Chicken and Carrots”

  1. Beth says:

    Can you use almond milk or another milk substitute in this? We have dairy allergies and have run into some problems substituting for milk on some recipes.

    Thanks!

    • kim says:

      I think you could substitute almond milk as long as it is not flavored. Coconut milk could work too, but it will have a slightly different flavor. Hope you can still enjoy it!

  2. Meghan says:

    I had dairy problems for a LONG time and I can tell you that almond milk would work in this, as would soy. You might have some trouble with rice milk, but it’s worth a try. (Some people I know have had trouble with rice milk when you need to cook it.)

  3. Jill says:

    Sadly, I just made this and on low it looks like the milk curdled and I will need to throw the meal away- all organic ingredients, any suggestions?

    • kim says:

      Make sure you are cooking it on low and not too long. I thought mine had curdled, but went ahead and made the sauce and it was completely fine. If you are really having problems (maybe your slow cooker has a higher temperature) you can add the milk later in the cooking process. For example cook half of the indicated time. Add milk, then finish cooking. Hope the second round turns out better for you.

  4. [...] Slow Cooker Lemon Pepper Chicken and Carrots :This recipe could not be any easier or more delicious. The best part? You can package the ingredients ahead of time and just throw it in the crockpot when you’re ready. [...]

  5. ashley says:

    I made this last night and it was a hit! My slow cooker runs hot so I added the milk for the last 30 minutes and it worked just fine. Sauce is delicious!! Served over brown rice. Yum!

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