Ingredients

• 2 chicken leg quarters
• 2 chicken breasts, bone -in 
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 6 ounces frozen lemonade concentrate
• 3 tablespoons light brown sugar, firmly packed
• 1/4 cup ketchup
• 1 tablespoon vinegar
• 1 cup green bell pepper, sliced
• 1/4 cup onion, diced
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 cups cooked white rice

Preparation

1. Put chicken pieces in a Crock-Pot® and sprinkle with the salt and garlic powder.
2. In a small bowl, combine lemonade concentrate, brown sugar, ketchup and vinegar. Pour over chicken. Cover and cook on low-heat setting for 4-1/2 hours. 
3. Add bell pepper slices and diced onion. Cover and continue cooking on low for 1-1/2 to 2-1/2 hours longer. Remove chicken and vegetables to a serving dish; cover and keep warm. Pour juices from Crock-Pot into a saucepan. Combine cornstarch with cold water; stir into juices. Cook, stirring over medium heat, until thick and bubbly. 
4. Serve sauce over chicken, along with white rice.

Helpful hints

• Try this recipe with chicken drumbsticks and thighs if you are on a lower protein diet and require a smaller portion of chicken.
• This is a high carbohdrate meal and is not recommended for people with diabetes who require a lower carbohydrate meal.