Cook: Saucy Sweet and Sour Chicken

I love me some Pan Asian Cuisine!

This recipe is one of my favorites, courtesy of Better Homes and Gardens.

I'm pretty sure I've made it a couple hundred times.

Plus, it's a crock pot recipe.Yay! Dinner and easy clean up!

ingredients:

• 2-1/2 to 3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 1/4 tsp. salt
• 1/2 of a 12-oz. can (about 3/4 cup) frozen lemonade concentrate, thawed
• 3 Tbsp. brown sugar
• 3 Tbsp. ketchup
• 1 Tbsp. vinegar
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water
• Hot cooked rice or fried rice

directions

1. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Sprinkle with salt. In a medium bowl, combine lemonade concentrate, brown sugar, ketchup, and vinegar. Pour over chicken in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer chicken to a serving platter; cover and keep warm.

3. For sauce, pour cooking liquid into a medium saucepan. Skim off fat. Combine cornstarch and the cold water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Serve with hot cooked rice. Makes 4 to 6 servings.

Happy Monday!

xo