Favourite Crock Pot Lemonade Chicken

The secret ingredient in this easy slow-cooker chicken might surprise you: a can of frozen lemonade concentrate. Don’t be skeptical. As it cooks down, that concentrated lemonade reduces into a sweet-and-tangy glaze, its bright citrus balanced by brown sugar, ketchup and a splash of vinegar.

One step is worth not skipping, even in a slow-cooker recipe: flouring and browning the chicken first. It gives the pieces color and flavor they’d never develop in the gentle heat of the crock, and the flour coating helps body the sauce.

From there it’s hands-off. The chicken cooks low and slow, basting in that tangy glaze until tender. At the end, you pour off the cooking liquid, skim the fat, and whisk in a cornstarch slurry to turn it into a glossy gravy.

Spoon the chicken and gravy over hot rice for a sweet-savory dinner the whole family will go for.

Kitchen Tips

• Don’t skip browning the floured chicken first. It adds color and flavor the slow cooker alone can’t, and helps thicken the sauce.
• Skim the fat off the cooking liquid before thickening, so the gravy isn’t greasy.
• Stir the cornstarch into cold water first, then into the hot liquid, so it thickens smooth without lumps.

Variations

• Use bone-in thighs or drumsticks for richer, more forgiving meat.
• Add a pinch of red pepper flakes or a dash of hot sauce for a sweet-heat glaze.
• Stir in a little soy sauce or fresh ginger for an Asian-leaning twist.