Slow Cooking Thursday for September 27

Here is a wonderful slow cooker recipe that I tried for the first time this week. I wondered a bit about the combination of flavors, but it is absolutely delicious and will go into our rotation of crockpot recipes!

For Sundays after church, I would serve this with the Ready Rice -- the natural brown rice variety -- and a frozen vegetable blend, cooked quickly in the microwave.


SPICY LEMON CHICKEN

1 onion, chopped
1/3 cup water
1/4 cup lemon juice
1 Tblsp. olive oil
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. pepper
Garlic powder or granules to taste
1 to 2 pounds boneless chicken breast (I used chicken tenders)
4 1/2 tsp. cornstarch
4 1/2 tsp. cold water
Hot cooked rice or noodles for serving

Either grease your slow cooker or use a plastic slow cooker liner bag (my preference). Place the onion in the slow cooker. Combine the water, lemon juice, oil and seasonings; pour over onion. Add the chicken and turn to coat it. Cover and cook on Low for 4 to 5 hours.

About 15 minutes before eating, turn slow cooker to High. Combine the cornstarch and cold water in a small bowl until smooth. Stir into liquid in slow cooker, mixing well. Cover and continue to cook for 15 minutes.

Serve chicken and sauce over hot cooked noodles or rice.

Yield: 4-6 servings.