Slow Cooker Chinese Lemon Chicken with Broccoli

Photo by Stacy B.
Adapted from edesiasnotebook.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from edesiasnotebook.com

Ingredients

  • 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

Directions

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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