Slowcooker lemonade chicken
I got this out of a Company's Coming recipe book (I think?) and made it on Sunday night. Late enough Sunday night that I had something else for supper (I've said plotting is not my forte as a writer, apparently this also applies to, you know, life) and have been eating it for lunch.
It's mostly a success, I think--the chicken soaked in lemony sauce as it slowcooks is a good thing. (I cooked it on high, but it would probably be even better cooked longer on low.) However, I experimented with throwing a half-cup of rice in with it, rather than just letting the sauce happen. I used half a cup because of course rice expands and I didn't want to risk soaking up all the liquid and having things burn. Half a cup of rice is a fair amount, but because there really is a lot of sauce it still pretty much drowned and the lemony-sweet flavour is a little excessive. For reheating at supper time, I plan to make some more rice, put that in a casserole, and spoon shredded chicken, soaked rice, and sauce over top. Then I'll stir it and heat it in the oven. Another time I'll probably just not add the rice.
Also, the recipe book gives metric and US measurements, which do not quite equal out--3 tablespoons is not quite 50 ml--and next time I'll err on the lower side when adding the sugar. I might also up the amount of ketchup and vinegar slightly, just to make the sauce a little less sweet--as I say, the chicken is fine, and with more rice the sauce might be too (or maybe if you actually make gravy of it like the recipe calls for it would be okay.) I forgot to get gravy browner and that didn't make much difference to the outcome.
So--recipe:
1 can frozen concentrated lemonade (thawed)
3 TBSP/50 ml brown sugar
3 TBSP/50 ml ketchup
1 TBSP/15 ml white vinegar
1 tsp/5 ml liquid gravy browner
6 boneless, skinless chicken breasts
Arrange chicken on the bottom of the slowcooker, overlapping if necessary. Mix all other ingredients in a bowl, pour over chicken. Cook on "low" for 8-10 hours, or "high" for 4-5. [Shelley--mine was done in just under four hours on "high."]
Make gravy with remaining liquid, however you make gravy. Serves six, or one for a week's worth of leftovers.
It's mostly a success, I think--the chicken soaked in lemony sauce as it slowcooks is a good thing. (I cooked it on high, but it would probably be even better cooked longer on low.) However, I experimented with throwing a half-cup of rice in with it, rather than just letting the sauce happen. I used half a cup because of course rice expands and I didn't want to risk soaking up all the liquid and having things burn. Half a cup of rice is a fair amount, but because there really is a lot of sauce it still pretty much drowned and the lemony-sweet flavour is a little excessive. For reheating at supper time, I plan to make some more rice, put that in a casserole, and spoon shredded chicken, soaked rice, and sauce over top. Then I'll stir it and heat it in the oven. Another time I'll probably just not add the rice.
Also, the recipe book gives metric and US measurements, which do not quite equal out--3 tablespoons is not quite 50 ml--and next time I'll err on the lower side when adding the sugar. I might also up the amount of ketchup and vinegar slightly, just to make the sauce a little less sweet--as I say, the chicken is fine, and with more rice the sauce might be too (or maybe if you actually make gravy of it like the recipe calls for it would be okay.) I forgot to get gravy browner and that didn't make much difference to the outcome.
So--recipe:
Arrange chicken on the bottom of the slowcooker, overlapping if necessary. Mix all other ingredients in a bowl, pour over chicken. Cook on "low" for 8-10 hours, or "high" for 4-5. [Shelley--mine was done in just under four hours on "high."]
Make gravy with remaining liquid, however you make gravy. Serves six, or one for a week's worth of leftovers.