Lemonade Chicken For Crock Pot Recipes

LEMONADE CHICKEN

Lemonade Chicken image

It doesn't take a seasoned cook to turn out this scrumptious entree. Served with your favorite salad, it makes a wonderful summer supper. Try it with limeade or orange juice in place of lemonade. My family raves about every refreshing version.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 can (12 ounces) frozen lemonade concentrate, thawed
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon garlic powder
3/4 teaspoon minced fresh mint or 1/4 teaspoon dried mint
6 bone-in chicken breast halves (8 ounces each)

Steps:

In a large resealable bag, combine the first five ingredients. Remove half of the marinade to a small bowl; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate overnight, turning occasionally., Drain and discard marinade. Grill, covered, over medium heat for 10 minutes on each side, basting occasionally with reserved marinade. Grill 5-10 minutes longer or until chicken juices run clear; basting and turning several times.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 198mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 33g protein.

CROCK POT LEMONADE CHICKEN

Crock Pot Lemonade Chicken image

This is so yummy. We had used lemonade as a marinade for chicken and it was wonderful...tried it in the crock pot and amazing! The gravy is fantastic

Provided by TishT

Categories Whole Chicken

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 pieces chicken (breasts and legs)
1 (6 ounce) can frozen lemonade, thawed
2 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

Arrange chicken pieces in crock pot.
Combine lemonade, brown sugar, vinegar, and ketchup and mix well.
Pour over chicken.
Cover.
Cook on high 3-4 hours or low 6-8 hours.
Remove chicken from pot, cover to keep hot.
Transfer liquid to saucepan.
Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat.
When thickened, serve with chicken over hot rice.

Nutrition Facts : Calories 356, Fat 15.4, SaturatedFat 4.3, Cholesterol 75, Sodium 201.1, Carbohydrate 35.6, Fiber 0.2, Sugar 29.2, Protein 18.9

CROCK POT LEMON CHICKEN

Crock Pot Lemon Chicken image

I got this recipe from a recipe site called annies.lemon chicken is sweet and tart at the same time. if you like lemons you'll love this.

Provided by LeahG

Categories Chicken Breast

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs chicken breasts or 1 1/2 lbs chicken thighs
1/4 cup flour
1 1/2 teaspoons salt
2 tablespoons oil
1 (6 ounce) can lemonade concentrate, thawed & undiluted
3 tablespoons brown sugar
1 tablespoon vinegar
1/4 cup catsup

Steps:

Combine flour and salt and coat chicken.
Brown on all sides in hot oil.
Put in crock pot.
Stir lemonade concentrate, brown sugar, vinegar and catsup.
Mix well.
Pour over chicken.
Cover and cook on high 3 to 4 hours or low for 6 to 8 hours.

Nutrition Facts : Calories 721, Fat 41.9, SaturatedFat 10.8, Cholesterol 172.5, Sodium 1206.3, Carbohydrate 41.1, Fiber 0.4, Sugar 32.4, Protein 44

LEMONADE CHICKEN FOR CROCK POT

Lemonade Chicken for Crock Pot image

This is a great recipe- I have adopted this recipe clone and have used it for many years- I am sure many of you have used this same recipe from the 60's it is very tasty. Back then I made it in the oven now I use the crock pot. Enjoy.

Provided by Pat Duran @kitchenChatter

Categories Chicken

Number Of Ingredients 8

Ingredients

1 package(s) whole bag white meat, about 9 or more pieces
6 ounce(s) lemonade, thawed concentrate
1/4 cup(s) brown sugar
1/3 cup(s) ketchup
1 tablespoon(s) vinegar
3 tablespoon(s) cornstarch
1 cup(s) water
3 tablespoon(s) vegetable oil

Steps:

Spray crock pot .Arrange chicken in crockpot.Drizzle vegetable oil over chicken.
Combine lemonade, brown sugar, ketchup and vinegar; pour over chicken and cover.
Cook on high for 3-4 hours or low for 6-8 hours; remove chicken from pot.
Transfer juice to saucepan, skim off fat.
Combine the cornstarch and water and add slowly to the liquid over low heat.
When thickened, serve over the chicken.

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