Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crock Pot Lemonade Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal

Description

This Crock Pot Lemonade Chicken recipe offers a tangy and sweet twist on classic slow-cooked chicken. With a bright lemonade concentrate sauce balanced by brown sugar, ketchup, and vinegar, the chicken becomes tender and flavorful after hours of slow cooking. It’s an easy, hands-off meal perfect served over white rice with steamed vegetables, garnished with fresh lemon slices for an extra citrusy punch.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts

Sauce

  • 6 ounces thawed lemonade concentrate (¾ cup)
  • 3 tablespoons brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon white vinegar or rice wine vinegar

Thickening Slurry

  • 2 tablespoons flour
  • 2 tablespoons water

Serving

  • Lemon slices or wedges, for garnish
  • Cooked white rice, for serving
  • Steamed vegetables (such as broccoli), for serving

Instructions

  1. Add Chicken and Sauce: Lightly grease the slow cooker insert with cooking oil to prevent sticking. Place the chicken breasts inside the slow cooker.
  2. Prepare Sauce: In a bowl, whisk together the thawed lemonade concentrate, brown sugar, ketchup, and white or rice wine vinegar until well combined. Pour this sauce evenly over the chicken breasts in the slow cooker.
  3. Slow Cook: Cover the slow cooker with its lid and cook the chicken on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and fully cooked through.
  4. Thicken Sauce: About 30 minutes before the cooking time ends, mix the flour and water in a small bowl to create a smooth slurry. Carefully remove the chicken from the slow cooker and set aside temporarily. Turn the slow cooker to HIGH heat and whisk the slurry into the sauce. Return the chicken to the slow cooker and continue cooking uncovered for the remaining 30 minutes, allowing the sauce to thicken to a nice consistency.
  5. Serve: Serve the lemonade chicken over cooked white rice with a side of steamed vegetables such as broccoli. Spoon some of the thickened sauce over the chicken and garnish with fresh lemon slices or wedges for added brightness and presentation.

Notes

  • For best results, use fresh lemonade concentrate that has been fully thawed to ensure even mixing.
  • You can substitute rice wine vinegar with white vinegar without altering the flavor significantly.
  • The flour slurry is important to thicken the sauce; don’t skip this step to avoid a watery sauce.
  • Adjust cooking times depending on the size and thickness of chicken breasts to avoid drying out.
  • Leftover chicken and sauce store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Find it online: https://slsrecipes.com/crock-pot-lemonade-chicken-recipe-2/