Ingredients
1 medium onion, chopped1/3 cup water1/4 cup lemon juice1 tablespoon canola oil1/2 to 1 teaspoon salt1/2 teaspoon each garlic powder, chili powder and paprika1/2 teaspoon ground ginger1/4 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)4-1/2 teaspoons cornstarch4-1/2 teaspoons cold waterHot cooked noodlesChopped fresh parsley, optional
Preparation
In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 165°, 4-5 hours. Remove chicken and keep warm.
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 if desired.
