Tangy and sweet.

Tangy and sweet.

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
    clear.

  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.