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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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I took a favorite recipe and modified it to work in our slow cooker, writes Nancy Rambo of Riverside, California. We enjoy this tender lemony chicken with rice or buttered noodles. Ingredients:
1 medium onion, chopped |
1/3 cup water |
1/4 cup lemon juice |
1 tablespoon canola oil |
1/2 to 1 teaspoon salt |
1/2 teaspoon each garlic powder, chili powder and paprika |
1/2 teaspoon ground ginger |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
4-1/2 teaspoons cornstarch |
4-1/2 teaspoons cold water |
hot cooked noodles |
chopped fresh parsley, optional |
Directions:
1. In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Remove chicken and keep warm.
2. In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired. Yield: 4 servings.
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