Thursday, April 2, 2009

Crock-pot Lemonade Chicken

Crock-pot Lemonade Chicken

3 or 4 chicken breasts, cut up
6 oz. frozen lemonade concentrate, thawed
3 TB brown sugar
3 TBS Ketchup
1 TBS Vinegar
2 TBS cold water
2 TBS cornstarch
Hot cooked rice

Stir together the lemonade concentrate, brown sugar, ketchup, and vinegar; pour over chicken. Cover; cook on high heat setting for 3-4 hours (or set on low for 6 to 8 hours). Remove chicken; pour juices into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved juices. Blend cold water slowly into cornstarch; stir into hot juices. Cook and stir till thickened and bubbly. Serve chicken with gravy over hot cooked rice.

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