Chicken Crockpot: Crockpot Lemon Chicken

posted by Mimi Hiller 11-26-102 5:15 PM

Crockpot Lemon Chicken
Serve this over hot rice or noodles.

6 boneless, skinless chicken thighs, cut into 1" pieces
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
1 tsp. balsamic vinegar
3 Tbsp. catsup
3 Tbsp. brown sugar
6 oz. can frozen lemonade concentrate, thawed
2 Tbsp. cornstarch
1/4 cup water

Mix flour with salt and pepper in shallow dish. Coat chicken pieces in this mixture. Shake off excess and brown in olive oil in a nonstick skillet over medium high heat. Remove chicken and place in a 3-4 quart crockpot.

Mix the vinegar, catsup, brown sugar and lemonade concentrate in small bowl and pour over the chicken. Cover and cook on HIGH for 3-4 hours. When ready to serve, remove the chicken to a warm platter and cover. Combine cornstarch and water in small bowl, mix well and stir into the sauce. Cook on HIGH for 20-30 minutes until thickened. Serve with chicken and hot rice. 4 servings

Calories: 220
Fat: 3 grams
Sodium: 511 mg

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