Description
This Crock Pot Lemonade Chicken recipe features tender, juicy chicken breasts slow-cooked in a tangy and slightly sweet lemonade-based sauce. The dish is easy to prepare, with a unique blend of lemonade concentrate, brown sugar, ketchup, and vinegar that creates a flavorful, comforting meal served over rice with steamed vegetables.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 6 ounces thawed lemonade concentrate (¾ cup)
- 3 tablespoons brown sugar
- 3 tablespoons ketchup
- 1 tablespoon white vinegar or rice wine vinegar
- 2 tablespoons water
- 2 tablespoons flour
- Lemon slices or wedges, for serving
For Serving
- Cooked white rice
- Steamed vegetables (such as broccoli)
Instructions
- Prepare the Slow Cooker: Lightly grease the inside of the slow cooker with cooking oil to prevent sticking and make cleanup easier.
- Add Chicken and Sauce: Place the chicken breasts in the slow cooker. In a bowl, whisk together the thawed lemonade concentrate, brown sugar, ketchup, and vinegar until combined. Pour this sauce evenly over the chicken breasts.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours until the chicken is cooked through and tender.
- Thicken the Sauce: About 30 minutes before the chicken is done, whisk the flour and water in a small bowl to create a slurry. Remove the chicken from the slow cooker and set aside temporarily. Turn the slow cooker to HIGH heat and stir in the slurry until the sauce begins to thicken.
- Finish Cooking: Return the chicken breasts to the slow cooker and cook on HIGH for the remaining 30 minutes to allow the sauce to thicken fully and coat the chicken well.
- Serve: Serve the lemony chicken over cooked white rice with a side of steamed vegetables like broccoli. Spoon extra sauce over the chicken and garnish with fresh lemon slices or wedges for an added burst of citrus flavor.
Notes
- For best results, use fresh chicken breasts thawed completely before cooking.
- You can substitute white vinegar with rice wine vinegar for a milder flavor.
- If you prefer a thicker sauce, you can increase the flour slurry quantity slightly.
- Steamed vegetables such as broccoli, green beans, or carrots complement the dish well.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
