1/4 cup all-purpose flour
1 (2 1/2 to 3 pound) 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 catsup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice

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 a 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 the 1 tablespoon of cold water with the cornstarch. Stir into the pan juices. Cook and stir until thickened and bubbly. Remove from heat.

Serve the sauce with chicken; serve over rice.