Slow Cooker Lemon Pepper Chicken and Carrots - Dump and Go Dinner

5 hrs 22 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place carrots, onions, and garlic in the bottom of a slow cooker. Lay chicken breast on top.
2. In a small mixing bowl combine milk, chicken broth, and lemon pepper seasoning.
3. Pour over chicken.
4. Cook on low 4-5 hours or until chicken is cooked through. {Note: cooking on high is not recommended since the milk could curdle.}
5. To thicken cooking juices, melt butter in a small sauce pan over medium heat.
6. Whisk in flour and cook stirring 1-2 minutes until bubbling.
7. Add cooking juices and simmer stirring frequently 4-6 minutes until thickened.
8. Pour over chicken and carrots and serve. Garnish with fresh parsley if desired.

7 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Divide the carrots, onions, garlic and chicken among the indicated number of freezer bags.
2. Whisk together the milk, chicken broth, and lemon pepper seasoning. Divide among the bags of chicken.
3. Seal, label and freeze.

5 hrs 16 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Cook on low in slow cooker for 4-5 hours.
3. To thicken cooking juices, melt butter in a small sauce pan over medium heat.
4. Whisk in flour and cook stirring 1-2 minutes until bubbling.
5. Add cooking juices and simmer stirring frequently 4-6 minutes until thickened.
6. Pour over chicken and carrots and serve. Garnish with fresh parsley if desired.