Lemon Chicken

On April 26, 2011, in Main Dishes, Recipes, Susan M. Voss, by Susan M. Voss

Lemon Chicken

2-3 pounds of meaty chicken pieces (thighs work really well), skinned

salt and pepper to taste

¾ cup of bottled lemon juice and

2 Tbs. brown sugar

3 Tbs. ketchup

2 Tbs. red wine vinegar

2 Tbs. cornstarch

2 Tbs. cold water

Place chicken in a four quart slow cooker. Sprinkle with salt and pepper. Mix next four ingredients and pour over chicken in cooker. Cover and cook on low for 6-7 hours, or on high for 3-3 ½ hours. Drain cooking liquid and place in a medium saucepan. Stir together the cornstarch and cold water and add to liquid in saucepan. Cook and stir over medium heat until thick and bubbly. Continue to cook for two minutes. Spoon sauce over chicken and serve with rice. Yummy!

Tagged with: Chicken • Slow Cooker

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