Crockpot Lemon Chicken

* 6-8 boneless, skinless chicken thighs
* 1 onion, chopped
* 2 cups baby carrots
* 6 oz. can frozen lemonade concentrate, thawed
* 1/4 cup ketchup
* 3 Tbsp. brown sugar
* 1/4 cup water
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. cornstarch
* 3 Tbsp. water

Preparation:

Place onions and carrots in bottom of 3-4 quart crockpot. Top with
chicken thighs. Combine remaining ingredients except for cornstarch and 3 Tbsp. water in small bowl and blend well; pour into crockpot. Cover and cook on low for 8-9 hours until chicken is tender.

Remove chicken from crockpot and shred, using two forks. Return to
crockpot. In small bowl, combine cornstarch and 3 Tbsp. water and blend well. Add to crockpot along with shredded chicken. Stir and cook on high for 15-20 minutes until liquid is thickened. Serve over hot cooked rice or couscous.