Crock Pot Lemon Chicken With Carrots - cooking recipe

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

Preparation

Place onions and carrots in bottom of 3-4 quart crock pot. Top with chicken thighs.
Combine remaining ingredients except for cornstarch and 3 tablespoons water in small bowl and blend well; pour into crock pot.
Cover and cook on low for 8-9 hours until chicken is tender.
Remove chicken from crock pot and shred, using two forks. Return to crock pot.
In small bowl, combine cornstarch and 3 tablespoons water and blend well. Add to crock pot along with shredded chicken.
Stir and cook on high for 15-20 minutes until liquid is thickened.
Serve over hot cooked rice or couscous.