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6 4 ounce skinless, boneless chicken breast halves
1 T. oil
1/4 t. salt
1/4 t. pepper
4 garlic cloves. minced
1/2 C. brown sugar
1 C. reduced sodium soy sauce
1 C. reduced sodium chicken broth
2 T. lemon juice
1/2 t. cayenne pepper
1/4 Cup cornstarch
1/2 Cup water
In a large skillet, heat oil over medium high heat. Add chicken and brown on both sides. Season chicken with s&p. Put in crock pot. In a small bowl, combine the remaining ingredients, except the corn starch and water. Pour over chicken, cover, and cook on low for 7 to 9 hours, or on high for 3 to 4 hours. WHen done, remove chicken, make paste out of cornstarch and water, stir into pot liquid and cook until thickened.
I use skin on, bone in, split chicken breasts, way more garlic, sliced, about 3 T. tamari or shoyu with 3/4 Cup water, and Penzeys chicken base, for the reduced sodium stuff. I usually cook it on high and it is done before three hours.
1 T. oil
1/4 t. salt
1/4 t. pepper
4 garlic cloves. minced
1/2 C. brown sugar
1 C. reduced sodium soy sauce
1 C. reduced sodium chicken broth
2 T. lemon juice
1/2 t. cayenne pepper
1/4 Cup cornstarch
1/2 Cup water
In a large skillet, heat oil over medium high heat. Add chicken and brown on both sides. Season chicken with s&p. Put in crock pot. In a small bowl, combine the remaining ingredients, except the corn starch and water. Pour over chicken, cover, and cook on low for 7 to 9 hours, or on high for 3 to 4 hours. WHen done, remove chicken, make paste out of cornstarch and water, stir into pot liquid and cook until thickened.
I use skin on, bone in, split chicken breasts, way more garlic, sliced, about 3 T. tamari or shoyu with 3/4 Cup water, and Penzeys chicken base, for the reduced sodium stuff. I usually cook it on high and it is done before three hours.