2 cups fresh sliced carrots
3/4 cup unsweetened orange juice
1 can (4 oz) sliced mushrooms, undrained
4 stalks celery, sliced
2 tbsp chopped onion
1/2 tsp dried dill weed
salt and black pepper
2 tsp cornstarch
1/4 cup cold water
Combine all ingredients except the cornstarch and water in your crock pot slow cooker. Cover; cook on low 3 to 4 hours or on high for 2 hours.
Combine cornstarch and water in small bowl. Stir into cooking liquid in the slow cooker and cook for 15 minutes or until sauce has thickened. Makes 6 servings
Source: Skinny Crock Pot
3/4 cup unsweetened orange juice
1 can (4 oz) sliced mushrooms, undrained
4 stalks celery, sliced
2 tbsp chopped onion
1/2 tsp dried dill weed
salt and black pepper
2 tsp cornstarch
1/4 cup cold water
Combine all ingredients except the cornstarch and water in your crock pot slow cooker. Cover; cook on low 3 to 4 hours or on high for 2 hours.
Combine cornstarch and water in small bowl. Stir into cooking liquid in the slow cooker and cook for 15 minutes or until sauce has thickened. Makes 6 servings
Source: Skinny Crock Pot