1 chicken, cut up
1 1/4 teaspoons salt
1/2 cup flour
2 tablespoons vegetable oil
1 (6 ounce) can frozen lemonade concentrate, thawed
3 tablespoons brown sugar
1 tablespoon vinegar
3 tablespoons catsup
2 tablespoons cold water
2 tablespoons cornstarch
Hot rice

Combine flour with salt. Coat chicken thoroughly. In a skillet, brown chicken pieces on all sides in hot oil and drain. Transfer chicken to crockpot.

Stir together lemonade, brown sugar, catsup and vinegar. Pour over chicken; cover and cook on HIGH for 3 to 4 hours.

Remove chicken from crockpot.

Pour cooking liquid into a saucepan. Return chicken to crockpot; cover and keep warm.

Skim fat from liquid. Blend cold water slowly into cornstarch. Stir into hot liquid. Cook and stir until thickened and bubbly.

Serve chicken with gravy over hot, cooked rice.