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Slow Cooker Chicken and Gravy II Recipe

Ingredients

1 1/2 cups water

1 (3 ounce) package chicken bouillon

1 cup water

4 skinless, boneless chicken breast halves - cut into 1 inch cubes

1/2 cup flour for coating

1/2 teaspoon salt

6 teaspoons brown sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1/4 teaspoon dried marjoram

Directions

Fill slow cooker with water and pour in bouillon. Stir in water, lemon juice and lemon zest. Cover and cook on low for six to eight hours.

Transfer chicken pieces to a dish. Cover and simmer for 10 minutes. (Note: To reheat, stir chicken pieces into soup before transferring.)

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Comments

noplos34102 writes:

⭐ ⭐ ⭐ ⭐ ⭐

One of the better green bean recipes I've ever made. Used real dairy butter rather than "buttery taste margarine," shallots rather than onion, regular rather than fat-free reduced-sodium chicken broth and no lemon juice. And salt and pepper of course.

celeneelebseleenge writes:

⭐ ⭐ ⭐ ⭐ ⭐

Thanks for yet another great healthy recipe Bob Cook! With 3 lbs. to spare, go ahead and use the egg white instead of the yolk--it's that easy.

MoG'S MoM writes:

⭐ ⭐ ⭐ ⭐

All my friends have slow cookers and I didn't, so I made this and cooked it in the oven, then I mashed and crescent-weeded it and put it in the oven for 20 min, and it came out fantastic-- DELICIOUS! Id suggest efforts to preserve the mashed potato mix, because it was kind of bland when mashed and I SAID it was better mashed and used fresh chicken broth instead. Super easy, no messing, just follow these steps and it comes out great. Thanks for sharing!!!