Recipe by Mark H.
An easy-to-make crock pot chicken dish that is sweet and spicy at the same time. Adjusting the cayenne will adjust the heat in this dish (I always add more).
Top Review by moxie
Mark, is it terrible to stand over the crockpot sopping up the last dregs of sauce with a piece of French Bread? If so, I am beyond reform. I do think the 8-hour cooking time may be a little long for some crockpots -- mine was done when I checked it after 4 hours. I love the heat, but I used half cayenne pepper and half Chinese Five Spice to cut down on the heat factor for the more timid tastebuds in our family. Thanks for sharing!
- 1 tablespoon cooking oil
- 6 boneless skinless chicken breast halves
- 4 garlic cloves, minced
- 1⁄2 cup brown sugar
- 1 cup low sodium soy sauce
- 1 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon cayenne pepper, to taste
- salt and pepper
- 1⁄4 cup cornstarch
- 1⁄4 cup water
Directions See How It's Made
- Heat oil in skillet.
- Add chicken and brown on all sides.
- While chicken is browning, make sauce by combining garlic, brown sugar, soy sauce, chicken broth, lemon juice, and cayenne in a mixing bowl.
- Remove browned chicken from skillet and season to taste with salt and pepper.
- Place chicken into crock pot and cover with sauce.
- Cover and cook on low for 4-8 hours or until chicken is done, depending on your crock pot.
- Remove chicken from crock pot and turn crock pot to High.
- Mix corn starch and water thoroughly together, then add to crock pot liquid.
- Place cover on crock pot so that the lid is slightly ajar.
- Cook until sauce thickens, about 20-30 minutes.
- Return chicken to crock pot to coat, then serve either alone or over a bed of rice and topped with sauce.