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.