I love slow cookers. Being able to dump everything in a pot and let it cook forever and not have to worry about scorching it just makes my day! The other day I stumbled across this recipe on the net. Stupid me forgot to bookmark it so I had to search the internet for almost an hour to find it to post it on the flustered baker. I guess that’s what makes me the flustered baker huh!! Sorry there’s no photo, but we were hungry the night I made it! This is definitely a make again recipe!
Lemon Broccoli Chicken
1/3 cup flour
1 tsp salt
1/8 tsp pepper
5 boneless, skinless chicken breasts cut into 1 inch pieces
2 tbsp butter
1 chopped onion
3 cloves garlic
1/4 cup lemon juice
1 tbsp brown sugar
1 cup chicken broth
1 tbsp cornstarch
1/4 c water
In a ziploc bag, mix the flour, salt, and pepper. Add the chicken and shake it up until it’s coated. (Don’t do what I did and forget to seal the bag. It goes everywhere–trust me.) Melt the butter in a skillet. Brown the chicken in the butter on medium heat for 2-3 minutes. Set aside the chicken. In the same skillet, put the brown sugar, broth, and lemon juice. Bring it to a boil. Let it boil for a minute. (Don’t forget to stir or the brown sugar clumps!)
In the crockpot, put the chicken, onion, garlic, then the broccoli. (The original recipe called for a bag of baby carrots, so just kinda eyeball whatever amount of broccoli looks good). Pour the hot mixture from the skillet over all of that.
Let it cook for 7-8 hours on low or 3-4 hours on high. It’s going to smell amazing while the lemon cooks into the chicken and slowly coats the broccoli. 30 minutes before you are ready to serve, mix the cornstarch with the water. Add it to the crockpot and cook it for 30 minutes. Just be patient, the wait is worth it!
The original recipe said serve over rice–personally, I prefer mashed potatoes or noodles. Enjoy!