Wednesday, January 13, 2010

Crockpot Chinese Lemon Chicken

I was thinking this chicken was going to have an overpowering lemon flavor because of the lemonade concentrate, but it was actually very mild. I'm not sure why the original recipe called this chinese chicken. I think it was more like a tangy bbq chicken.

4 boneless, skinless chicken breast pieces or equivalent
1/2 cup flour
1 T kosher salt (1 t if using table 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

The Directions:

cut chicken into strips or largish chunks
dredge in flour and salt, shake off excess
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.

2 comments:

Lorianne said...

How many servings does this make?

The Heaviland Family said...

It makes 6 servings but if the chicken was cut up smaller you could stretch it to 8 with 2 other sides.

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