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