http://www.justapinch.com/recipes/main-course/other-main-course/crockpot-citrus-chicken.html
Theresa K
Colorado Springs, CO
Crock Pot Citrus Chicken
Serves: 4 - 6 Prep Time: Cook Time:
| Serves: | 4 - 6 |
| Prep Time: | |
| Cook Time: |
Ingredients
2 lemons (very ripe) 1 orange 2 Tbsp soy sauce 1/4 c cornstarch 2 knorr chicken bullions 3 c water 2 Tbsp curry powder 1 pinch salt 1/4 c sugar 1 egg, well beaten 1 lb chicken tenderloins (frozen) 3 carrots (shredded) SUGGESTIONS 1 head of cabbage, shredded and pan fried with butter rice to serve over
| 2 | lemons (very ripe) |
| 1 | orange |
| 2 Tbsp | soy sauce |
| 1/4 c | cornstarch |
| 2 | knorr chicken bullions |
| 3 c | water |
| 2 Tbsp | curry powder |
| 1 pinch | salt |
| 1/4 c | sugar |
| 1 | egg, well beaten |
| 1 lb | chicken tenderloins (frozen) |
| 3 | carrots (shredded) |
| SUGGESTIONS | |
| 1 | head of cabbage, shredded and pan fried with butter |
| rice to serve over | |
Directions
Squeeze out the juice of lemons and orange into crock pot (take out the seeds). Add the well beaten egg, soy sauce, curry powder, bouillon, sugar, salt, and the cornstarch blended in water and then the frozen chicken.
Shred carrots directly into the crockpot. Set on high for 3 hours.
Serve over stir fried veggies (I did cabbage) and rice or noodles.
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