1 small onion, chopped
1 large carrot, chopped
1 cup white sugar
1/2 cup all-purpose flour
3 tablespoons olive oil
1/3 cup milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried oregano
1 (5 ounce) can chicken broth
1 cup shredded Cheddar cheese
Place the onion, carrot and sugar in slow cooker. Dissolve the flour in 2 tablespoons of olive oil in a bowl. Stir the milk and salt into the mixture and pour mixture into the slow cooker. Saute for 25 minutes.
Spread the chicken mixture on a large baking sheet. Sprinkle Cheddar cheese over the chicken mixture and lay shredded cheese on top of the chicken mixture. Make sure that the cheese is not stuck to the bottom of the crock. Heat the remaining 2 tablespoons olive oil or butter in a shallow dish or bowl to medium heat and spread sauce over the meat and cheese. Serve warm or cold.