Categories: Chicken
Ingredients
- 6-ounce can frozen lemonade concentrate, undiluted
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 6 six-ounce boneless, skinless chicken breast halves
- 1/4 cup water
- 2 Tablespoons cornstarch
Directions
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Prepare a 4-quart crockpot by spraying the inside of the crock with Pam or another nonstick cooking spray.
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Open the can of frozen lemonade concentrate and put the contents in a shallow bowl that’s large enough to hold one of the chicken breast halves.
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When the lemon concentrate has thawed, stir in the half-teaspoon of ground ginger.
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Stir in the quarter-teaspoon of ground black pepper.
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Stir in the teaspoon of dried parsley
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Dip each piece of chicken breast in the shallow bowl, coating both sides with the mixture.
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Place the dipped chicken in the bottom of the crock.
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Give the dipping mixture another stir and then pour it over the chicken breast halves in the crock.
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Turn the slow cooker on LOW and cook your chicken for 7 to 9 hours or on high for 4 hours.
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Remove chicken and turn the crockpot with the glaze inside to HIGH and mix the water and the cornstarch together in a small bowl, add the water and cornstarch mixture to the crock, and stir it in.
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Cook the glaze on HIGH for 15 to 30 minutes or until bubbly and thickened like gravy.
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Serve the chicken over cooked rice or any kind of cooked pasta you wish to use.