Crockpot Chinese Lemon Chicken

3.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 265.8
  • Total Fat: 8.2 g
  • Cholesterol: 49.3 mg
  • Sodium: 1,951.4 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 21.2 g

View full nutritional breakdown of Crockpot Chinese Lemon Chicken calories by ingredient


Awesome! Awesome!
Number of Servings: 4


    4 boneless, skinless chicken breasts
    1/2 cup flour
    1 T kosher salt
    6 oz (1/2 can) frozen lemonade concentrate, thawed
    3 T brown sugar
    1 t balsamic vinegar
    3 T ketchup
    red pepper flakes to taste

    2 T extra virgin olive oil


Combine flour and salt. Cut chicken into large strips and dip in flour. Brown chicken in skillet with a little olive oil...just enough to brown, not to cook through. Place chicken in the crockpot. Mix the remaining ingredients and pour over chicken.

Cook on low for 6-8 hours!

Number of Servings: 4

Recipe submitted by SparkPeople user SCRAPBOOKER21.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    I have tried this and this is sooooooooo good - 7/22/09

    Reply from SCRAPBOOKER21 (7/22/09)
    I'm glad you like it! I found out after posting this recipe, that my crockpot was not working properly, so I got a new one....with my new one, it only takes 3 1/2 to 4 hours on low...and doesn't get dark and beefy looking like the other comment... it is much more tender! Hope this helps!

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    1 of 1 people found this review helpful
    Chicken gets really dark and beefy. I think it would be better if simmered on the stove for 30 min or so to keep it more "chicken breasty" :) - 1/10/09

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    We really liked this recipe. I added 2 table spoons of cornstarch and replaced the balsamic vinegar with soy sauce. I also used the entire can of lemon-aid. - 1/3/12

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    When cooked on low for 4 hours instead of 6-8, this dish is PERFECT. Better than take out! - 9/1/11

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    Very Good
    The family liked this one. It has a very strong lemony flavor, and was great with brown rice and broccoli. I did go with the shorter cooking time, and that was perfect. I used whole wheat flour instead of white. - 2/10/10