Slow Cooker Lemon Chicken
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg chicken breast, cubed
- 30 g corn flour
- 150 ml chicken stock
- 1 tbsp rice wine
- 1/2 lemon juiced and zested
- 50 ml reduced salt soy sauce
- 50 g honey
- 10 g garlic cloves, pressed
- 10 g ginger pressed
- 1/2 tsp. chilli flakes
- Pinch of black pepper
- Sesame seeds and chopped spring onion for garnish
Method
- Chuck your cubed chicken into the slow cooker like the boss you are.
- Whisk together all the other ingredients (minus the garnish) in a jug.
- Pour the saucy concoction over the chicken.
- Pop the lid on, set it to low, and walk away for four hours. Yes, four hours. Resist the urge to peek!
- Return to a pot of juicy chicken in a glossy lemon sauce.
- I like to shred mine with a fork, but you could serve the chicken breasts whole. Serve with your carb of choice and sprinkle with sesame seeds and spring onion.