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**Slow Cooker Lemon Chinese Chicken

Slow Cooker Lemon Chinese Chicken

  • Cooking Time:

    4–6 hours
  • Servings:



4 chick­en breasts, bone­less, skin­less
1/2 c. flour
1 T. kosher salt or your pref­er­ence
Pep­per to taste
6 oz. lemon­ade, con­cen­trate, thawed, (1/2 can)
3 T. brown sug­ar
1 tsp. bal­sam­ic vine­gar
3 T. ketchup
red pep­per flakes to taste
2 T. olive oil or 1/2 c. Canola Oil if flash-fry­ing

Slow Cook­er Lemon Chi­nese Chick­en is so good, and great served with fried rice or broc­coli and rice!

  1. Com­bine flour and salt & pep­per.
  2. Cut chick­en into large strips or pieces and dip in flour mix­ture.
  3. Brown chick­en in skil­let with a lit­tle olive oil…just enough to brown, not to cook through — OR — for crisper chick­en, fol­low flash-fry­ing instruc­tions below.
  4. Put the browned chick­en in the slow cook­er.
  5. Mix the remain­ing ingre­di­ents and pour over chick­en.
  6. Cov­er. Cook on Low for 4–6 hours!

NOTE: To get a crisper chick­en, you can flash-fry it by increas­ing the amount of oil and heat­ing until almost boil­ing. Fry the chick­en pieces for just 45 sec­onds, then set on a paper tow­el to drain before adding to the slow cook­er. You can also use an insert like this one to pre­vent the bottom(on any recipe) from get­ting sog­gy.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!



Crock Pot Lemon Chinese Chicken - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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CaroltaraCrock Pot GirlJenniferDenise Recent comment authors
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Hey, I don’t have any frozen lemon­ade con­cen­trate, but I do have lots of lemon­ade pow­der drink mix (coun­try time). How would you sub­sti­tute using this instead?


hmm, I fol­lowed the direc­tions to a tee and my chick­en didn’t come out look­ing any­thing like the pic­ture attached to this recipe and tast­ed more ter­riya­ki then lemon


I’m curi­ous how, even after flash fry­ing, this chick­en would come out crispy and not just mushy. Espe­cial­ly hav­ing sauce sit on top and even despite the insert on the bot­tom. For­give me for my skep­ti­cism, but my fried food always comes out mushy in the crock pot.


The sodi­um lev­el is very high.…is the recipe cor­rect at one table­spoon of salt? Thanks!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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