Slow Cooker Lemonade Chicken

🧂 Ingredients

• 4 boneless

  skinless chicken breasts
• ¾ cup frozen lemonade concentrate

  thawed
• 2 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 tablespoon rice wine vinegar

  or cider vinegar
• Pinch of white pepper

  optional
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

• 1 Place your chicken breasts in the bottom of a greased slow cooker.
• 2 In a small bowl, combine the lemonade concentrate, ketchup, brown sugar, and
  rice wine vinegar. Whisk until smooth.
• 3 Pour the sauce mixture over the chicken breasts, using the back of a spoon to
  spread it evenly over the surface of the chicken.
• 4 Place the lid on the slow cooker and cook on high for 2-3 hours, or on low for
  4-6 hours. Check the internal temperature of the chicken to ensure it is cooked
  through. Chicken needs to reach and internal temperature of 165F to be safe to
  eat.
• 5 Remove the chicken from the slow cooker and keep warm by covering with aluminum
  foil.
• 6 Add the cornstarch to a small bowl. Pour in the cold water and whisk vigorously
  with a fork.
• 7 Add the cornstarch and water mixture to the juices remaining in the slow cooker.
  Whisk to combine.
• 8 To thicken the sauce, you can either remove the liquid from the slow cooker and
  pour into a saucepan OR you can thicken the sauce in the slow cooker by cooking
  on high for 30 minutes or so. The quickest method (and most effective) is to use
  the stovetop to thicken the sauce. It takes just a few minutes over medium heat
  to thicken, whisking often.
• 9 Serve the chicken over a bed of rice or vegetables, and pour on the sauce. Serve
  immediately.

Nutrition Info