Slow Cooker Sweet and Sour Lemonade Chicken

This recipe, from Six Sister’s Stuff, has been sitting in my Menu folder for exactly two months and I have no idea why I put off fixing it for so long.  I can say with certainty that it will definitely be made again.  The kids ate every last bite without complaint, that guy I married loved it (though he’s very easy to please when it comes to sweet and sour chicken) and I ate more than I should have, all resulting in some seriously full bellies!  After I modified the recipe a little, it was super easy to prepare and came out a healthier version.

I served this with brown rice and since I knew my schedule around dinner time was going to be spent driving the kids to various activities, I prepped part of this dish earlier in the afternoon; I chopped all the veggies, opened the can of water chestnuts and combined them all in a gallon sized bag.  I also cooked the rice and stored it in the fridge, so I could pull it out when ready to serve (I popped it in the microwave for one minute, just long enough to take the chill off.)

Ingredients

• 10-12 frozen chicken tenderloins
• 6 oz., frozen lemonade concentrate (100% juice if you can find it)
• 5 Tablespoons brown sugar
• 3 Tablespoons ketchup
• 2 Tablespoons white vinegar
• 2 Tablespoons cornstarch
• 2 Tablespoons water
• 2 Tablespoons flour
• Sesame seeds (optional)
• 3 cups vegetables, chopped (water chestnuts, half a red and yellow pepper, small head of broccoli, snow peas)

Directions:

1. Place tenderloins in the bottom of your slow cooker.
2. Combine lemonade, brown sugar, ketchup, vinegar, corn starch and water in a bowl; mix well and pour over chicken.
3. Cover and cook on low for 6-8 hours or high 3-4 hours.
4. Remove cooked chicken from the slow cooker and set aside.
5. Toss chopped vegetables in large sauté pan and pour 1/4 cup sauce from the crock pot over vegetables.  Cook on high until veggies are tender – about 10 minutes.
6. Mix flour into the sauce that’s left in the crock pot, whisking until combined, on low heat.
7. Pour sauce over rice, chicken and vegetable. Sprinkle with sesame seeds, and serve.

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