6 boneless skinless chicken breasts, cut up
1/2 cup flour
1 tsp salt
1 tsp balsamic vinegar
3 tbsp catsup
3 tablespoons brown sugar
6 ounces lemonade, frozen concentrate
2 tbsp cornstarch
1/4 cup water
Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crock pot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and catsup and pour over the chicken. Cook on high for 2-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch and water solution, and serve along with the chicken.
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