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1
In a large skillet over medium- high heat, quicky brown chicken pieces in oil.
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2
This is just to give them a little color; dont cook them through.
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3
Remove from the pan and place in a crock pot.
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4
In a small bowl, mix lemonade, ketchup, brown sugar, and vinegar.
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5
Pour over chicken in a crock pot.
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6
Set to Low and cook for 6 hours.
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7
Carefully remove cooked chicken pieces and place on a serving platter; keep warm.
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8
Pour juices from crock into a small saucepan.
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9
(I usually pour them through a strainer.)
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10
In a small bowl, blend the cornstarch and 3 tablespoons water.
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11
Bring the juices to a simmer and add the cornstarch mixture.
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12
Whisk at a simmer for about a minute, until thickened.
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13
Pour thickened sauce over chicken and serve.
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14
If this is for company, garnish with lemon slices, if desired.
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15
Notes: when I am in a hurry, I skip the browning of the chicken and just place it in the crockpot, pour the sauce ingredients over it, and proceed as usual.
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16
I usually mix the sauce ingredients in a plastic container the night before and place in the refrigerator.
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17
This makes it easy to get this dish in the crock in the morning.
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18
If I am browning the chicken, I also do it the night before, when I am cleaning up the kitchen from dinner anyway.
