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Crock Pot Lemon Chicken


6 Chicken Thighs Without Skin, or pieces, cut up
1/2 Cup Flour
1 Teaspoon salt
1 teaspoon Balsamic Vinegar
3 Tablespoons Catsup
3 tablespoon Brown Sugar
6 Ounces Lemonade, Frozen Concentrate
2 Tablespoons Cornstarch
1/4 C water

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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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