Jul 6 # 1 of 1
SWEET AND TANGY CHICKEN
6 boneless skinless chicken breast halves
3/4 cup lemonade ; frozen concentrate
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons cornstarch
2 tablespoons cold water
1. Place chicken in 5 quart slow cooker. Combine lemonade, ketchup,
brown sugar, and cider vinegar; pour over chicken.
2. Cover and cook on low for 2 1/2 hours or until chicken juices run
3. Remove chicken and keep warm. For gravy, combine cornstarch and
water until smooth; stir into cooking juices
4. Cover and cook on high for 30 minutes or until thickened. Return
chicken to slow cooker; heat through.