Main Dishes, Poultry

Crock Pot Lemon Chicken

  • 6 Chicken Thighs Without Skin
  • 1/2 Cup Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Balsamic vinegar
  • 3 Tablespoons Catsup
  • 3 Tablespoons Brown sugar
  • 6 Ounces Lemonade, Frozen Concentrate
  • 2 Tablespoons Cornstarch
  • 1/4 Cup Water

    • Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in thecrockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with thecornstarch/water solution, and serve along with the chicken. This is EXCELLENT and quick and easy.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by June Gothberg of Battle Creek, MI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!