Crockpot Lemon Chicken

In a large skillet over medium- high heat, quicky brown chicken pieces in oil. This is just to give them a little color; don’t cook them through. Remove from the pan and place in a crock pot.

In a small bowl, mix lemonade, ketchup, brown sugar, and vinegar. Pour over chicken in a crock pot. Set to Low and cook for 6 hours.

Carefully remove cooked chicken pieces and place on a serving platter; keep warm. Pour juices from crock into a small saucepan. (I usually pour them through a strainer.) In a small bowl, blend the cornstarch and 3 tablespoons water. Bring the juices to a simmer and add the cornstarch mixture. Whisk at a simmer for about a minute, until thickened. Pour thickened sauce over chicken and serve. If this is for company, garnish with lemon slices, if desired.

Notes: when I am in a hurry, I skip the browning of the chicken and just place it in the crockpot, pour the sauce ingredients over it, and proceed as usual.

I usually mix the sauce ingredients in a plastic container the night before and place in the refrigerator. This makes it easy to get this dish in the crock in the morning. If I am browning the chicken, I also do it the night before, when I am cleaning up the kitchen from dinner anyway.