This recipe turned out awesome! i posted this a while ago..plan on having it again tomorrow..
Lemon Sweet Chicken
1 chicken, cut up i use 10 chichen thighs,bone and skinless
1/2 cup water
1 - 6 ounce can frozen lemonade concentrate
i could only find the 12 ounce frozen lemonade..so i measured 1/2 to use, and froze the other 1/2 for next time
3 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon cold water
hot cooked rice
Put the chicken pieces to
the crockpot.
Blend the thawed lemonade concentrate, the 1/2 cup
water, brown sugar, catsup and vinegar; pour over chicken.
Cover and
cook on low heat setting until tender, 5 or 6 hours. Remove the
chicken to platter; keep warm. Skim fat from the pan juices. Measure
juices; add water if necessary, to make 1 1/4 cups liquid. Place the
liquid into a sauce pan. Blend 1 tablespoon of cold water with the
cornstarch. Stir into the pan juices. Cook and stir till thickened and
bubbly. Remove from heat. serve sauce with chicken; over rice.
Remember,you can always make it up in the evening, and plug it in in the morning..if your crock comes out.
with the rice, i fried up some chopped onion in a little olive oil, i get the "cilantro" broth cubes..(in the spanish section), and 1 broth cube of chicken flavor. cup of water, boiled and mash/melt both cubes..then put it in the rice cooker..with the onion. we all love this rice..
Lemon Sweet Chicken
1 chicken, cut up i use 10 chichen thighs,bone and skinless
1/2 cup water
1 - 6 ounce can frozen lemonade concentrate
i could only find the 12 ounce frozen lemonade..so i measured 1/2 to use, and froze the other 1/2 for next time
3 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon cold water
hot cooked rice
Put the chicken pieces to
the crockpot.
Blend the thawed lemonade concentrate, the 1/2 cup
water, brown sugar, catsup and vinegar; pour over chicken.
Cover and
cook on low heat setting until tender, 5 or 6 hours. Remove the
chicken to platter; keep warm. Skim fat from the pan juices. Measure
juices; add water if necessary, to make 1 1/4 cups liquid. Place the
liquid into a sauce pan. Blend 1 tablespoon of cold water with the
cornstarch. Stir into the pan juices. Cook and stir till thickened and
bubbly. Remove from heat. serve sauce with chicken; over rice.
Remember,you can always make it up in the evening, and plug it in in the morning..if your crock comes out.
with the rice, i fried up some chopped onion in a little olive oil, i get the "cilantro" broth cubes..(in the spanish section), and 1 broth cube of chicken flavor. cup of water, boiled and mash/melt both cubes..then put it in the rice cooker..with the onion. we all love this rice..
Ebay Items
http://stores.ebay.com/Struts-Stuff?_rdc=1
my 2011 projects:
http://picasaweb.google.com/strut526/QuiltAndSewingProjects2011/
http://stores.ebay.com/Struts-Stuff?_rdc=1
my 2011 projects:http://picasaweb.google.com/strut526/QuiltAndSewingProjects2011/
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