Slow Cooker Lemon Chinese Chicken

By livinglavidalaura

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.

Ingredients

• 4 chicken breasts, boneless, skinless
• 1/2 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

Details

Adapted from getcrocked.com

Preparation

Step 1

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!