I have made this recipe twice. The first time, I made it as directed, except, I used canned chicken stock and juice of 1& 1/2 lemons (didn't measure the amount of juice). I added everything to the slow cooker- and I thought the chicken was a bit dried out- but with good flavor. The sauce did NOT cover all the chicken- that's why I think it dried out.
Then last night I made the recipe again...but rather than putting it all into the slow cooker, I removed the browned chicken from the fry pan, then added the liquid ingredients to the fry pan to deglaze, and then returned the chicken to the original fry pan, covered it, reduced the heat, and let it all simmer until the chicken was cooked through. Once the chicken was cooked all through (about 20 minutes), I again removed the chicken to a serving dish,and then added a bit of corn starch to thicken the sauce. I tasted it- it was a bit strong- so I added a bit of water to dilute. I poured the sauce over the chicken and served with broccoli and rice. Totally gone! Now, not THE VERY BEST- but very quick, easy, and the gang ate it up! I will definately make again...just without the slow cooker!
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