1 1/2 cups water
1 (3 ounce) package chicken bouillon
1 cup water
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup flour for coating
1/2 teaspoon salt
6 teaspoons brown sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon dried marjoram
Fill slow cooker with water and pour in bouillon. Stir in water, lemon juice and lemon zest. Cover and cook on low for six to eight hours.
Transfer chicken pieces to a dish. Cover and simmer for 10 minutes. (Note: To reheat, stir chicken pieces into soup before transferring.)