I got this recipe from Stephanie over at A Year of Crockpotting. She has a few crock pot recipes that I am planning on trying. If they are all as wonderful as this one, I will be in crock pot heaven. It is really, really good and has a nice lemon flavor that is not overpowering. I followed her suggestion and added red pepper flakes, and I think they added a nice kick. The sauce is so yummy with the rice. This is definitely going on the regular rotation at my house!
Crock Pot Lemon Chicken
4 boneless, skinless chicken breasts, cut in strips
1/2 cup flour
1 Tbsp salt
1/4 tsp pepper
6oz frozen lemonade concentrate (just use half of a 12oz can)
3 Tbsp brown sugar
1 tsp balsamic vinegar
3 Tbsp ketchup
1/4 tsp red pepper flakes
1/2 cup flour
1 Tbsp salt
1/4 tsp pepper
6oz frozen lemonade concentrate (just use half of a 12oz can)
3 Tbsp brown sugar
1 tsp balsamic vinegar
3 Tbsp ketchup
1/4 tsp red pepper flakes
Mix flour, salt, and pepper in shallow container. Dip chicken in flour mixture and brown in a small amount of oil. (You don’t need to cook the chicken all the way, just brown it up.) Place chicken in crock pot. Combine remaining ingredients and pour over chicken. Cook on High for 4 hours or Low for 6-8. I cooked mine on high for 1 hour, then turned it to low for about 4 hours and it worked perfectly. Serve over rice.
Gggg