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Slow Cooker Chinese Lemon Chicken with Broccoli


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Rate this recipe 4.5/5 (31 Votes)


  • 4 large boneless, skinless chicken breasts
  • 3/4 cup flour
  • 1 1/2 tbsp. olive oil
  • 3/4 tbsp kosher salt
  • 1 can (12 oz.) frozen lemonade concentrate, thawed
  • 6 tbsp brown sugar
  • 2 tsp balsamic vinegar
  • 6 tbsp ketchup
  • Bag of Baby Carrots
  • 1 large head broccoli, chopped into florets (or 1 lb. bag frozen florets)
  • White rice, cooked


Adapted from


Step 1

1. Cut chicken into large chunks. Dredge in flour and shake off excess,
2. Brown chicken in a skillet with olive oil. (The chicken does not have to be cooked through; just browned on the outside.)
3. Place chicken into crockpot. Mix the rest of the ingredients (except for broccoli and rice) in a separate bowl and pour over the top of chicken pieces. Stir.
4. Cover and cook on high for 4 hours or low for 6-8 hours.
5. When chicken is done, steam broccoli on stovetop or microwave until tender, but still a bit crunchy. Add to slow cooker and stir to coat.
6. Serve chicken with carrots and broccoli over rice, drizzle with remaining sauce.

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