8 boneless, skinless chicken breast
1 large can of lemonade concentrate
6 T. ketchup
6 T. brown sugar
2 T. vinegar
3-4 T water
3-4 T cornstarch
Place chicken in a slow cooker. Combine the lemonade, ketchup, brown sugar and vinegar; pour over the chicken. Cover and let cook for 2 1/2-3 hours on high (you can cook it on low for a longer amount of time). Remove chicken and keep warm.
For "lemonade" sauce, combine cornstarch and water until smooth, set aside. Pour the juice from the slow cooker through a strainer, making sure there are not any "chunks". Place juice in a 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 that it won't stick to the bottom of the pan. Pour thickened sauce over chicken OR leave them separate and serve over rice (thats what we did and it was extremely tasty!).
*I had some pineapple in the refrigerator that needed to be used and so I added it to the sauce at the last minute, but its totally optional.