Slow Cooked Lemon Chicken



  • 4 boneless, skinless chicken breast pieces (or equivalent)
  • ¼ c. Flour
  • ½ tsp. Salt
  • 2 Tbsp. Oil
  • 1, 6-oz. can frozen lemonade concentrate (thawed)
  • 3 Tbsp. Brown Sugar
  • 3 Tbsp. Ketchup
  • 1 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Cold Water



  1. Combine the flour with ½ tsp. salt. Coat chicken thoroughly.
  2. Brown chicken on all sides in hot oil; drain. Transfer chicken to slow cooker.
  3. Stir together the lemonade concentrate, brown sugar, ketchup and vinegar.
  4. Pour over the chicken and cover.
  5. Cook on high setting for 3-4 hours (time varies).
  6. Remove chicken and pour liquid into saucepan.
  7. Return chicken to slow cooker and cover to keep warm.
  8. Blend cold water slowly into cornstarch, stir in hot liquid. Cook until thick.
  9. Serve the chicken with gravy over rice.

Note: This tastes amazing all on it's own, but next time I might add ¼ tsp. of red pepper flakes to the grown-up portions for a bit of a kick.


photo from Creations by Kara