Lemon Chicken

Lemon flavor shines in this easy meal. Heating in the crock pot helps me not burn my canned meats while I am trying to heat them up for dinner!

  • 1 12-oz. can Chicken, undrained
  • ¼ cup Dehydrated Red and Green Bell Peppers
  • ½ cup Dehydrated Carrot Dices
  • 1 cup Water
  • ½ teaspoon Chicken Bouillon Paste, *
  • 2 cups Freeze Dried Peas
  • 1 3-oz. box Gelatin Powder, lemon flavor**
  • 3 Tablespoon Cornstarch
  • 1 cup Boiling Water
  • 2 Tablespoons Italian Salad Dressing
  • 1 teaspoon Granulated Garlic
  • 2 cups Rice
  • 4 cups Boiling Water
Place canned chicken, undrained, in slow cooker on LOW heat. Add 1 cup water, chicken bouillon, carrots and peppers; cook 2-4 hours. Add peas and continue to cook 5-10 minutes longer, or until peas are completely hydrated. Drain off all liquid remaining in slow cooker.***

Meanwhile, cook rice according to package directions using 4 cups boiling water.

When rice and chicken mixture are hot and ready make sauce: In a small sauce pan bring 1 cup water to a boil. Add italian dressing and garlic. In a small bowl mix well the gelatin powder and cornstarch together. Add to boiling water. Stir until thick and bubbly. Remove from heat.

To serve place hot cooked rice, on serving plates. Top with chicken mixture. Spoon lemon sauce on top. Serve hot.

*1/2 teas granulated chicken bouillon may be used or 1/2 bouillon cube (if that is possible).
**Sugar Free lemon gelatin may be used. One small .3 oz size should do!
***Each slow cooker is different. Some will have ample liquid left to drain off. Make sure you have enough water to cook, hydrate and keep your food moist through this process, but after the chicken and veggies are hot and ready we want all the liquid removed before serving.

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