Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      medium        carrots -- cut into small sticks
     1/2  cup           chicken bouillon
     1/2  cup           dry white wine
     1/2  teaspoon      dried dill weed
   2      teaspoons     minced onions
     1/4  teaspoon      garlic salt
   1      tablespoon    lemon juice
   2      tablespoons   cornstarch
   2      tablespoons   cold water

Preparation:

Place carrots in slow-cooking pot. Combine bouillon, wine, dill, onion, garlic salt, and lemon juice. Pour over carrots. Cover and cook on high 2 to 3 hours. Dissolve cornstarch in water. Stir into carrot mixture. Cook on high 10 minutes or until slightly thickened.