Ingredients
- 8 medium carrots
- cut into sticks
- 12 cup chicken bouillon
- 12 cup dry white wine
- 12 teaspoon dried dill weed
- 2 teaspoons minced onions
- 14 teaspoon garlic salt
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Peel and cut carrots into strips.
- Place them in the bottom of your slow cooker.
- Combine in a small mixing bowl, bouillon, wine, dill, onion, garlic salt, and lemon juice.
- Mix well and pour over carrot sticks.
- Cover and cook on high for 2 to 3 hours or Low for 4 to 6 hours.
- Before serving, dissolve cornstarch into water and mix well until cornstarch is dissolved.
- Blend into carrot mixture.
- Cook on high for 10 more minutes so juices will thicken.
← Back to all recipes