Sweet ‘n’ Tangy Chicken
My slow cooker comes in so handy during the haying and harvest seasons. We’re so busy that if supper isn’t prepared before I serve lunch, it doesn’t seem to get done on time. This recipe is fuss-free and ready when we are.—Joan Airey, Rivers, Manitoba
Reviews
Nice! Instead of a broiler/fryer chicken I used boneless chicken breast. I suggest taking the time to thicken the juice. I'm sure it would have been delicious otherwise, but the making it creamy was terrific. I made a side of Spanish rice but we put the chicken and sauce over it anyway and loved it.
I'm always looking for good slow cooker recipes and this one doesn't disappoint. I used boneless, skinless chicken breasts and cooked it on low for about four hours. I didn't bother to thicken the sauce; it was good just as it was, although next time I'll try thickening it. Served it over rice. Really tasty! Will keep this recipe handy!
Delicious! This chicken was done in 3.5 hours in my 3 qt crockpot. I made a couple of changes, I cut the chili powder amount in half and doubled the lemon juice. I didn't thicken the sauce, we just ate it straight out of the crockpot.
Cooked mine for 4 1/2 hours--came out great! I used 1/3 cup of coarsely chopped onion--next time I will use fine chopped onion because my family didn't like the "detectable" pieces of onion--they are not big onion fans. This makes about double the amount of sauce that is needed, so you could probably increase the amount of chicken for company. The amount in the recipe fed four adults with a couple pieces left over.
Amazing flavor and very tender chicken! Used all chicken legs in mine. Next time will try boneless/skinless chicken thighs and cook on low 4 - 4/12 hrs.
Really enjoyed this, but not sure it was tangy. Maybe next time I'll add more lemon juice as another reviewer suggested.
did not adjust anything ! ..cannot wait to make it..thnx Joan Airey :)
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I made a few changes in this recipe. I first microwaved the onions and garlic on medium for 5 minutes. I used boneless skinless breast for the chicken. For chili powder, I used chipotle. I didn't think 1 tbsp. lemon juice would give enough tang, especially since I was using Meyer juice. I increased it to 6 tbsp. If using regular lemons, I would try using 3 tbsp.The result was a nice tangy flavor which complimented the chipotle powder nicely.
I loved this recipe! Minor changes I made: only had 1/2 tsp. left of chili powder plus omitted salt and hot pepper sauce. I have some sauce left over so will use it tonight over rice with dinner. I will make this again often!