2 1/2 - 3 lb. cut up chicken
1/4 cup flour
2 Tbs. cooking oil
1 (6oz) can frozen concentrate lemonade, thawed
3 Tbs. brown sugar
3 Tbs. catsup
1 Tbs. vinegar
2 Tbs. cold water
2 Tbs. cornstarch
Hot cooked rice
Combine flour with 1 1/4 tsp. 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 crock pot; 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.
1/4 cup flour
2 Tbs. cooking oil
1 (6oz) can frozen concentrate lemonade, thawed
3 Tbs. brown sugar
3 Tbs. catsup
1 Tbs. vinegar
2 Tbs. cold water
2 Tbs. cornstarch
Hot cooked rice
Combine flour with 1 1/4 tsp. 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 crock pot; 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.
