4 chicken thighs or breasts (remove skin if desired)
1/3 c. lemon juice
1/3 c. Splenda
2 tbl brown sugar or Splenda brown sugar blend
3 tbl ketchup
1 tbl vinegar
2 tbl cornstarch
2 tbl cold water
Spray the inside of the crock pot with cooking spray. Arrange chicken evenly in the crockpot. Combine lemon juice, Splenda, brown sugar, ketchup and vinegar in a small bowl. Pour over the chicken. Cover and cook on High 3-4 hrs or Low 6-7 hrs.
Remove chicken from crock pot, cover to keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water, add slowly to saucepan while stirring over low heat. When thickened, serve with the chicken.