1 lb boneless, skinless chicken thighs, trimmed and cut into chunks
1/4 cup flour
1 tsp garlic salt
1/4 tsp pepper
1/4 tsp paprika
1 Tbsp canola oil
1/4 cup freshly squeeze lemon juice
2 Tbsp honey
1/4 tsp Shirley J chicken bouillon or 1/2 tsp regular chicken bouillon granules
1 Tbsp soy sauce
1 Tbsp Dijon mustard
1 Tbsp quick-cooking tapioca
1. Place flour, garlic salt, pepper and paprika in a tupperware container. Place chicken on top of flour. Cover with a lid and shake and shake until the chicken is well coated with the flour.
2. Heat oil in a pan and when it starts smoking add the chicken in and quickly brown for about 2 minutes on each side. Add the chicken to the slow cooker.
3. In a bowl, whisk the lemon juice, honey, bouillon, soy sauce, mustard and tapioca together until smooth. Pour over the top of the chicken.
4. Cover slow cooker and cook on LOW for 3-5 hours. Serve chicken over rice or pasta or however you prefer.
I made this because I thought it would work well with the zucchini linguine. I didn't really like it with the pasta...the flavors seemed to clash. But I did like it plain. Next time I would serve it on rice. My husband tried it and said that it tasted "restaurant quality." I'm not sure I liked it as much as the cashew chicken but it was pretty good. 3 1/2 stars.