Slow Roasted Lemon Chicken

• 1 onion
• 3 cloves garlic
• 2 cups carrots
• 8 boneless, skinless chicken breasts
• 1/4 cup lemon juice
• 1/2 cup water
• 1/2 tsp salt
• 1/4 tsp pepper
• 1. Chop 1 onion and mince 3 cloves of garlic
  2. Place onion and garlic in the bottom of a 4-quart Crock-Pot.
  3. Top with 2 cups of sliced carrots.
  4. Place 8 boneless, skinless chicken breasts over the carrots.
  5. Add 1/2 cup of water and 1/4 cup of lemon juice to the Crock-Pot.
  6. Sprinkle chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  7. Cover and cook on low for 8 hours (or until chicken is tender).