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

1. Prepare a 4-quart crockpot by spraying the inside of the crock with Pam or another nonstick cooking spray.

2. 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.

3. When the lemon concentrate has thawed, stir in the half-teaspoon of ground ginger.

4. Stir in the quarter-teaspoon of ground black pepper.

5. Stir in the teaspoon of dried parsley

6. Dip each piece of chicken breast in the shallow bowl, coating both sides with the mixture.

7. Place the dipped chicken in the bottom of the crock.

8. Give the dipping mixture another stir and then pour it over the chicken breast halves in the crock.

9. Turn the slow cooker on LOW and cook your chicken for 7 to 9 hours or on high for 4 hours.

10. 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.

11. Cook the glaze on HIGH for 15 to 30 minutes or until bubbly and thickened like gravy.

12. Serve the chicken over cooked rice or any kind of cooked pasta you wish to use.

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