Chinese Takeout Lemon Chicken (easy) ...

I found this recipe HERE where I've found many good crockpot recipes. However, this one was the biggest hit. There were almost no leftovers :(

The Ingredients:
4 boneless, skinless chicken breast pieces or equivalent
1/2 cup flour
1 T kosher salt
6 oz (1/2 can) frozen lemonade concentrate, thawed
3 T brown sugar
1 t balsamic vinegar
3 T ketchup
olive oil for browning chicken
Tiffany’s additions: 1 tsp. lemon zest, 1 large fresh lemon squeeze & a few red pepper flakes

The Directions:
cut chicken into strips or largish chunks
dredge in flour and salt, shake off excess
brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit)

place into crockpot
mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces
cover and cook on high for 4 hours, low for 6-8
　
Note:1 tablespoon of salt may be too much. If you are using iodized or table salt, this will be the case. Kosher salt doesn't taste as "salty" as regular salt, and since the granules are larger, you don't get as much in the tablespoon as you would with regular salt.

However, with a little more effort you can make the recipe Jenni uses and my whole family adores here using Lindsey's Lemon Curd recipe here