Tuesday, January 12, 2010

Chinese Lemon Crockpot Chicken

This was easy to make and quite tasty. We served it over brown rice and had a salad with it.

Chinese Lemon Crockpot Chicken

4 boneless, skinless chicken breast pieces or equivalent
1/2 cup flour (or Pamela's)
1 T kosher salt * use less if using regular salt
6 oz (1/2 can) frozen lemonade concentrate, thawed
3 T brown sugar
1 t balsamic vinegar
3 T ketchup
olive oil for browning chicken

Cut chicken into strips or largish chunks. Dredge in flour and salt, shake off excess and brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit)
Place into crockpot. Mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces. Cover and cook on high for 4 hours, low for 6-8

Serve over rice, drizzle with remaining sauce.

*** Beth's notes: Cook only for 4-5 hours on low or it will dry out…..

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