Instructions: 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 heat setting 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 sauce pan.

Blend cold water with the cornstarch. Stir into the pan juices. Cook and stir till thickened and bubbly. Remove from heat. Pass the sauce with chicken; serve over rice.

This recipe yields 4 servings.

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