• 4 boneless, skinless chicken breasts, cut in strips
  • 1/2 c. flour
  • 1 T. salt
  • 1/4 tsp. pepper
  • 6 oz. frozen lemonade concentrate (just use half of a 12 oz. can)
  • 3 T. brown sugar
  • 1 tsp. balsamic vinegar
  • 3 T. ketchup
  • 1/4 tsp. red pepper flakes
  • 2 T. cornstarch
  • 2 T. cold water

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Slow Cooker Lemon Chicken can be served over rice, and makes a wonder meal, after a long day at work, what more can we want!

  1. Combine flour, salt, and pepper in a large plastic resealable bag.
  2. Shake each piece of chicken in plastic bag to coat.
  3. Brown flour coated chicken in a small amount of oil. (ONLY brown chicken do not cook it through.)
  4. Put chicken in slow cooker.
  5. Combine the rest of the ingredients and pour over chicken.
  6. Cover. Cook on High for 3-4 hours or Low for 6-8.
  7. Remove chicken from pot, cover to keep hot. Transfer the liquid to a saucepan.
  8. Mix cornstarch and cold water until smooth and add slowly to liquid in saucepan, while stirring over low heat until our reach the thickness you like.
  9. When thickened, serve with chicken over hot rice or egg noodles.

Happy Crocking!

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Crock Pot Lemon Chicken

 

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