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August 5, 2011
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
Chop 1 onion and mince 3 cloves of garlic
Place onion and garlic in the bottom of a 4-quart Crock-Pot.
Top with 2 cups of sliced carrots.
Place 8 boneless, skinless chicken breasts over the carrots.
Add 1/2 cup of water and 1/4 cup of lemon juice to the Crock-Pot.
Sprinkle chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Cover and cook on low for 8 hours (or until chicken is tender).
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