Lemon Sweet Chicken
1/4 cup flour
1 chicken, cut up
1 teaspoon salt
2 tablespoons cooking 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
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 1 tablespoon of 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.
Remember,you can always make it up in the evening, and plug it in in the morning..if your crock comes out.