8 boneless, skinless chicken breast
1 large can of lemonade concentrate
6 Tbsp ketchup
6 Tbsp brown sugar
2 Tbsp vinegar
3-4 Tbsp water
3-4 Tbsp cornstarch
Place chicken in slow cooker. Combine lemonade, ketchup, brown sugar & vinegar; pour over chicken. Cover and cook for 2 1/2 - 3 hours on high. Remove chicken and keep warm.
For "lemonade" sauce, combine cornstarch and water until smooth, set aside. Pour juice from slow cooker through a strainer, making sure there aren't any chunks. Place juice ina medium sized sauce pan and bring to a boil. Add cornstarch mixture to boiling juice and stir until lemonade sauce thickens. Continue to stir so it won't stick to bottom of pan. Pour thickened souce over chicken OR leave separate and serve over rice.
**The website I took this from had some pineapple in the fridge and added it to the sauce last minute.