Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. This is easy and tastes almost like the Lemon Chicken you get in a Chinese Restaurant. Lynn's notes: I made this 4- 8-97. Used 4 boneless, skinless chicken breast halves--did not cut up. Cooked on low for 6 hours. Then served over rice. This was a delicious dinner.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jul 10, 1997
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