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- 2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
- 1/4 teaspoon salt
- 1/2 12 ounce can (about 3/4 cup) frozen lemonade concentrate, thawed
- 3 tablespoons brown sugar
- 3 tablespoons ketchup
- 1 tablespoon vinegar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Hot cooked rice or fried rice
1. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Sprinkle with salt. In a medium bowl, combine lemonade concentrate, brown sugar, ketchup, and vinegar. Pour over chicken in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer chicken to a serving platter; cover and keep warm.
3. For sauce, pour cooking liquid into a medium saucepan. Skim off fat. Combine cornstarch and the cold water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Serve with hot cooked rice. Makes 4 to 6 servings.
- Servings Per Recipe 4,
- cal. (kcal) 480,
- Fat, total (g) 9,
- chol. (mg) 115,
- sat. fat (g) 3,
- carb. (g) 57,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 32,
- pro. (g) 40,
- vit. A (IU) 97,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 15,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 77,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 381,
- Potassium (mg) 449,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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