Serves 4.

1/4 cup flour
2 1/2 to 3 pounds chicken, cut up
1 teaspoon salt
2 tablespoons vegetable oil
1/2 cup water
1 (6 ounce) can frozen lemonade concentrate
3 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon white vinegar
1 tablespoon cornstarch
1 tablespoon water, cold
White rice, hot, cooked

Coat the chicken pieces with mixture of flour and salt.

In a skillet, brown chicken on both sides in hot oil. Transfer the chicken pieces to the crockpot.

Blend the thawed lemonade concentrate, the 1/2 cup water, brown sugar, catsup and vinegar; pour over chicken. Cover and cook on HIGH until tender, 3 to 3 1/2 hours.

Remove the chicken to platter; keep warm. Skim fat from the pan juices. Measure juices; add water if necessary, to make 1 1/4 cups liquid. Place the liquid into a saucepan. Blend 1 tablespoon of cold water with the cornstarch. Stir into the pan juices. Cook and stir till thickened and bubbly. Remove from heat. Pour the sauce on top of the chicken.

Serve over rice.