Instant Pot Instructions:

1. Pour water into bottom of Instant Pot. Add in the chicken.
2. In a bowl stir together the lemonade concentrate, ketchup, vinegar and white pepper.
3. Pour the mixture over the chicken.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes then move valve to venting and remove the lid. 
5. Use tongs to move chicken to a cutting board and shred.
6. Discard all but 1 cup of the liquid in the Instant Pot. In a small bowl stir together 1 Tbsp cornstarch and 2 Tbsp of cold water until smooth. Turn Instant Pot to saute setting. Stir the cornstarch mixture into the pot. Let the sauce thicken and then turn off the Instant Pot.
7. Stir the chicken into the sauce. Salt and pepper to taste (I added in a big pinch of kosher salt and coarse black pepper). 
8. Serve and enjoy. Top with slices of lemon, if desired. 

Slow Cooker Instructions: (no water or cornstarch needed)

1. Add chicken into slow cooker.
2. In a bowl stir together the lemonade concentrate, ketchup, vinegar and white pepper.
3. Pour the mixture over the chicken.
4. Cover and cook on low for 4-6 hours.
5. Use tongs to move chicken to a cutting board and shred.
6. Stir the chicken into the sauce. Salt and pepper to taste (I added in a big pinch of kosher salt and coarse black pepper). 
7. Serve and enjoy. Top with slices of lemon, if desired.