6 Chicken breasts, boneless,
-skinless
1 tb Oil
1/4 ts Salt
1/4 ts Pepper
4 cl Garlic; minced
1/2 c Brown sugar
1 c Reduced-sodium soy sauce
1 c Reduced-sodium chicken broth
2 tb Lemon juice
1/2 ts Cayenne pepper
1/4 c Corn starch
1/2 c Water
In large skillet, heat oil over medium-high heat. Add chicken and
brown on both sides. Season chicken with salt and pepper. Put in
Crock-Pot. In a small bowl, combine remaining ingredients, except
corn starch and water. Pour over chicken. cover; cook on Low 7-9
hours (High: 3-4 hours). When done, remove chicken breasts and turn
Crock-Pot to High; cover. Combine corn starch and water. Stir into
liquid in Crock-Pot. Place cover slightly ajar on Crock-Pot. Cook
until thickened (15 to 30 minutes).
