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Slow Cooker Lemon Garlic Chicken II

Reviewed: Feb. 24, 2012
Quite unlike the moist chicken promised by the recipe, my chicken was so dry it was difficult to eat. Instead of serving the breasts as the center of the meal, I improvised and heated the cooking liquid on the stove, turning it into a soup broth. I added chicken stock, some honey, and thickened the mixture with two egg yolks. I poured the broth over the shredded chicken, steamed carrots, and brown rice. In the end, it was good, but quite different from the original recipe. I recommend dramatically reducing the cook time for tender chicken--no more than 4 hrs on low heat.
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