1 medium onion, chopped
1/3 cup water
1/4 cup lemon juice
1 tablespoon vegetable or canola oil
1/2 to 1 teaspoon salt
1/2 teaspoon each garlic powder, chili powder, paprika and ground ginger
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water
Hot cooked noodles or rice
Chopped fresh parsley, optional
In a greased slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170 degrees. Remove chicken and keep warm.
In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices from the chicken. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles or rice. Sprinkle with parsley, if desired.
1/3 cup water
1/4 cup lemon juice
1 tablespoon vegetable or canola oil
1/2 to 1 teaspoon salt
1/2 teaspoon each garlic powder, chili powder, paprika and ground ginger
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water
Hot cooked noodles or rice
Chopped fresh parsley, optional
In a greased slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170 degrees. Remove chicken and keep warm.
In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices from the chicken. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles or rice. Sprinkle with parsley, if desired.