Lemon and chicken are wonderful partners. Try this excellent crockpot recipe and serve it over hot rice or noodles to soak up all the sauce.
Prep Time: 25 minutes
Cook Time: 4 hours
Ingredients:
- 1/3 cup flour
- 1 tsp. salt
- 1/8 tsp. pepper
- 6 boneless, skinless chicken thighs, cut into 1" pieces
- 2 Tbsp. olive oil
- 1 onion, chopped
- 1 bag baby carrots
- 1 Tbsp. balsamic vinegar
- 1/3 cup ketchup
- 1/2 cup water
- 3 Tbsp. brown sugar
- 3 Tbsp. lemon juice
- 6 oz. can frozen lemonade concentrate, thawed
- 2 Tbsp. cornstarch
- 3 Tbsp. water
Preparation:
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 on top of onion and carrots in a 3-4 quart crockpot.
Mix the vinegar, ketchup, water, brown sugar, lemon juice, and lemonade concentrate in small bowl and pour into the skillet. Cook and stir, scraping to remove browned bits, until mixture comes to a boil. Pour sauce over chicken in crockpot. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. When ready to serve, 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 hot rice. 4 servings
