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4 to 6 chicken breasts
1 (6 oz.) can frozen pink lemonade, thawed
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon APPLE CIDER vinegar
2 tablespoons cornstarch
2 tablespoons cold water

• Arrange chicken breasts in the bottom of a slow cooker.
• Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.
• Pour over chicken breasts.
• Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.
• Remove chicken pieces from crockpot and keep warm.
• Transfer liquid to a saucepan and simmer over medium heat.
• Whisk together the cornstarch and cold water until well blended.
• Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.
• When thickened, serve over chicken.