Crock-pot Lemon Chicken

Crock-pot Lemon Chicken

It is the time of the year to pull out the crock-pot to make some great autumn food. I’ve made this recipe for over forty years and it’s delicious. I now use gluten-free all-purpose flour and no one has noticed the difference.  lemon-chicken


3 lbs of chicken breasts

½ gluten-free all-purpose flour

2 tbsp cooking oil

1 small can of lemonade (not pink lemonade)

3 tbsp brown sugar

3 tbsp catsup

1 tbsp vinegar

2 tbsp cold water

2 tbsp cornstarch.

Hot rice


Coat chicken with flour and brown (all sides) in hot oil. Place in crock-pot.

Mix together lemonade, brown sugar, catsup and vinegar. Pour over chicken. Cover and cook on low for 6 hours.

Remove chicken, pour liquid into a saucepan then place chicken back in crock-pot.

Heat the sauce. Mix cold water and cornstarch together and add to hot sauce. Stir while it thickens.

Serve chicken over rice with sauce over chicken.


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