Lemon Chicken In A Crock-Pot

• 2 frying-size chickens
• 1/2 c. flour
• 3 Tbsp. oil
• 1 small can frozen lemonade concentrate (thawed)
• 1 1/2 tsp. salt
• 1 Tbsp. vinegar
• 3 Tbsp. brown sugar
• 3 Tbsp. catsup
• 2 Tbsp. cold water
• 2 Tbsp. cornstarch
• hot rice, cooked

1. Cut up chickens.
2. Use only breasts, legs, thighs and wings. Combine salt and flour; coat chicken thoroughly.
3. Then brown the chicken in hot oil; drain.
4. Place chicken in crock-pot.
5. Combine lemonade concentrate, brown sugar, vinegar and catsup.
6. Pour over chicken.
7. Place cover on crock-pot and cook on high heat setting for 3 to 4 hours.
8. Remove chicken and pour the liquid into a saucepan.
9. Return chicken to crock-pot and cover to retain heat. Skim excess fat from liquid.
10. Blend cold water into cornstarch and then stir into hot liquid.
11. Cook, stirring constantly, until thickened and bubbly.
12. Serve chicken with gravy over hot, cooked rice.

chickens, flour, oil, frozen lemonade concentrate, salt, vinegar, brown sugar, catsup, cold water, cornstarch, hot rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348369 (may not work)