4 to 6 chicken breasts
1 (6 oz.) can frozen pink lemonade, thawed
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon APPLE CIDER vinegar
2 tablespoons cornstarch
2 tablespoons cold water
  • Arrange chicken breasts in the bottom of a slow cooker.
  • Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.
  • Pour over chicken breasts.
  • Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.
  • Remove chicken pieces from crockpot and keep warm.
  • Transfer liquid to a saucepan and simmer over medium heat.
  • Whisk together the cornstarch and cold water until well blended.
  • Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.
  • When thickened, serve over chicken. 

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