Can you cook this recipe in a skillet on the stovetop?

Yes you can cook the lemonade chicken on the stove by first adding a bit of oil into a large skillet and cooking your chicken breast. A few minutes before the chicken is cooked through, remove the chicken from the skillet and add the sauce into the skillet with the chicken. Once the sauce is hot, add in the flour and water slurry and whisk it into the sauce. Add the chicken back into the skillet and cook for the last few minutes in the sauce until chicken is cooked through and sauce is hot and thickened.

Can you add vegetables to slow cooker with the lemonade chicken?

Yes! You can add veggies into the slow cooker to cook with the chicken. Vegetables such as sliced onions, bell peppers or green beans would be great additions and go well with the sauce.

How long are leftovers of lemonade chicken good for?

Leftovers of this lemonade chicken crock pot recipe are good for 4 days in the refrigerator or 3 months in the freezer when stored in an airtight container.

Can lemonade chicken be made with reduced or low sugar?

Yes! You can reduce the amount of sugar in the lemonade chicken by using a lemonade concentrate that is low in sugar, such as the Old Orchard reduced sugar lemonade concentrate which is sold at Target and many other stores. There are many different brand options that have a lower sugar content. You can also swap the brown sugar for coconut sugar , and use a no-sugar ketchup such as Primal Kitchen .

Is lemonade chicken gluten free

Yes! Lemonade chicken is gluten free so long as you use a flour to thicken the sauce that is gluten free, such as 1:1 gluten free flour , arrowroot flour or tapioca starch . Or, you can skip thickening the sauce to keep it gluten-free.

Crock Pot Lemonade Chicken - Healthy Hearty Recipes

Ingredients

4 boneless, skinless chicken breasts
6 ounces thawed lemonade concentrate (3/4 cup)
3 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon white vinegar or rice wine vinegar
2 tablespoons water
2 tablespoons flour
Lemon slices or wedges for serving

Instructions

Spray the slow cooker insert with a light coating of cooking oil and add the chicken breasts to the bottom
In a medium bowl, whisk together the thawed lemonade concentrate, brown sugar, ketchup and vinegar until combined. Pour the sauce evenly over the chicken
Cover the slow cooker with the lid and cook on low for 4 to 6 hours or on high for 2 to 3 hours
30 minutes prior to the chicken being done cooking, whisk together the flour and water to make a slurry
Remove the chicken breasts from the slow cooker and set aside. Turn the slow cooker to high if it isn’t already and pour the slurry into the slow cooker and whisk into the sauce. Place the chicken back into the slow cooker and let it finish cooking for the remaining 30 minutes
Serve over white rice with a side of vegetables such as broccoli. Pour some of the sauce over the chicken breast. Garnish with lemon slices or wedges

Notes

You can add an extra two tablespoons of water if you want more sauce/thinner sauce
For gluten-free: use gluten free flour, or an alternative flour thickener such as arrowroot flour or tapioca starch
For Paleo/refined sugar-free: use coconut sugar in place of brown sugar and a sugar free ketchup such as Primal Kitchen

Nutrition Facts:

Serving Size: 1 chicken breast
Calories: 312
Sugar: 20 g
Fat: 3 g
Carbohydrates: 31 g
Fiber: 0 g
Protein: 40 g

Find it online: https://healthyheartyrecipes.com/crock-pot-lemonade-chicken/