CROCKPOT WEDNESDAY

Today's recipe came across my email and sounds delicious. It reminds me of lemon chicken,one of my favorite dishes to order at a Chinese restaurant.

CROCKPOT CITRUS CHICKEN
2 lemons, very ripe
1 orange
2 tbsp. soy sauce
1/4 c. cornstarch
2 Knorr's chicken bullion cubes
3 c. water
2 tbsp. curry powder
1 pinch salt
1/4 c. sugar
1 egg, well beaten
1 lb. chicken tenderloins(frozen)
3 carrots, shredded
SUGGESTIONS:
1 head cabbage,shredded and pan fried with butter
rice to serve over
DIRECTIONS:
Squeeze out the juice of lemons and orange into the crockpot(fish out the seeds). Add the well beaten egg, soy sauce, curry powder, bullion, sugar, salt, and the cornstarch blended in water and then the frozen chicken.
Shred carrots directly into the crockpot. Set on high for 3 hours.
Serve over stir fried veggies(cabbage) and rice or noodles.