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Crockpot Lemon Chicken

    2 1/2 - 3 lb. Cut up chicken
    1/4 cup flour
    1 1/4 teaspoons salt
    2 Tbs. cooking oil
    1 (6 oz.) can frozen concentrate lemonade, thawed
    3 tablespoons brown sugar
    3 tablespoons catsup
    1 tablespoons vinegar
    2 tablespoons cold water
    2 tablespoons cornstarch
    Hot cooked rice

Combine flour with salt; coat chicken thoroughly. Brown chicken
pieces on all sides in hot oil; drain. Transfer to crock pot. Stir
together the lemonade concentrate, brown sugar, catsup, and vinegar;
pour over chicken. Cover; cook on high heat setting for 3-4 hours.
Remove chicken; pour cooking liquid into saucepan. Return chicken to
crockpot; cover to keep warm. Skim fat from reserved liquid. Blend
cold water slowly into cornstarch; stir into hot liquid. Cook and
stir till thickened and bubbly. Serve chicken with sauce over hot
cooked rice.

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