Cooking Time:
4-6 hoursServings:
4
Ingredients
4 chicken breasts, boneless, skinless1/2 c. flour
1 T. kosher salt or your preference
Pepper to taste
6 oz. lemonade, concentrate, thawed, (1/2 can)
3 T. brown sugar
1 tsp. balsamic vinegar
3 T. ketchup
red pepper flakes to taste
2 T. olive oil or 1/2 c. Canola Oil if flash-frying
Slow Cooker Lemon Chinese Chicken is so good, and great served with fried rice or broccoli and rice!
- Combine flour and salt & pepper.
- Cut chicken into large strips or pieces and dip in flour mixture.
- Brown chicken in skillet with a little olive oil…just enough to brown, not to cook through – OR – for crisper chicken, follow flash-frying instructions below.
- Put the browned chicken in the slow cooker.
- Mix the remaining ingredients and pour over chicken.
- Cover. Cook on Low for 4-6 hours!
NOTE: To get a crisper chicken, you can flash-fry it by increasing the amount of oil and heating until almost boiling. Fry the chicken pieces for just 45 seconds, then set on a paper towel to drain before adding to the slow cooker. You can also use an insert like this one to prevent the bottom(on any recipe) from getting soggy.
Happy Crocking!
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XOXO,
Jenn
Hey, I don’t have any frozen lemonade concentrate, but I do have lots of lemonade powder drink mix (country time). How would you substitute using this instead?
Denise, if you use the powdered kind, you should do a test on how much to use, start out with a small amount and add to it to your liking! This is a trial and error answer… Sorry !! Happy Crocking!
hmm, I followed the directions to a tee and my chicken didn’t come out looking anything like the picture attached to this recipe and tasted more terriyaki then lemon
Jennifer it sounds like your vinegar and brown sugar took over the tast of the lemonade? I’m not sure either? But my question is, was it good? The picture shared shows the chicken more in chunks, and not in strips, but it should look the same in color. I hope you were not disappointed. 🙂
I’m curious how, even after flash frying, this chicken would come out crispy and not just mushy. Especially having sauce sit on top and even despite the insert on the bottom. Forgive me for my skepticism, but my fried food always comes out mushy in the crock pot.
The sodium level is very high….is the recipe correct at one tablespoon of salt? Thanks!