1/3 cup water
1/4 cup lemon juice
1 T olive oil
1 t onion powder
1/2 t garlic powder
1/2 t chili powder
1/2 t paprika
1/2 t ground ginger
1/4 t pepper
4 - 4 oz. boneless, skinless chicken breasts
4-1/2 t cornstarch
4-1/2 t cold water
Hot cooked noodles or rice
Chopped fresh parsley, optional

1/3 cup water 1/4 cup lemon juice 1 T olive oil 1 t onion powder 1/2 t garlic powder 1/2 t chili powder 1/2 t paprika 1/2 t ground ginger 1/4 t pepper 4 - 4 oz. boneless, skinless chicken breasts 4 -1/2 t cornstarch 4 -1/2 t cold water

In a greased (nonstick spray) slow cooker, combine the water, lemon juice, oil, and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170 degrees. Remove chicken and keep warm.

In a sauce pan, 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/rice. Sprinkle with parsley if desired.

Serving size: 1 chicken breast and 1/4 cup sauce

Number of Servings: 4