Slow Cooker Chinese Lemon Chicken
This recipe is brought to by a wonderful blog dedicated to slow cooking recipes by Stephanie O'Dea, a blogger who set out to chronicle 365 days worth of slow cooker recipes. Since her journey was so popular with blog readers, she went on to write her first cookbook, Make It Fast, Cook It Slow. I have been checking out A Year of Slow Cooking and love it.
Stephanie tackles all kinds of recipes and her readers share their take (thumbs up or thumbs down and any variations they made). I already love the slow cooker and now Stephanie has made me love it a little more.
The following is the first recipe I made from her blog - delicioso and a win with the kids!
Chinese Lemon Chicken
(source: A Year of Slow Cooking)
- 4 boneless, skinless chicken breast pieces or equivalent
- 1/2 cup flour (or your favorite gluten free flour mix)
- 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 or on low for 6-8 hours.
- Serve over rice, drizzle with remaining sauce.
When Lisa Moawad isn't busy caring for her three young children, she can be found at her personal blog Growing Up Mo' or journaling about her weight loss journey at The Sisterhood of the Shrinking Jeans.