Southern Lemonade Chicken

• 4 -6 pieces chicken (I just cut up a whole chicken)
• 14 cup flour, seasoned with garlic salt, black pepper
• 1 (6 ounce) can frozen lemonade, thawed
• 2 tablespoons brown sugar (or splenda)
• 3 tablespoons ketchup
• 1 tablespoon vinegar
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 14 cup carrot, slices diagonal cut or ruffle cut
• 14 cup scallions or 14 cup green spring onion, cut into 2 inch pieces
• 14 cup Chinese pea pods or 14 cup snow pea pods
• 18 cup rings red bell pepper
• 18 cup rings green bell pepper

1. Rinse pieces of chicken in water, then roll damp chicken into seasoned flour.
2. Brown in fat in a heavy skillet.
3. Remove chicken and place in crockpot.
4. Combine lemonade concentrate, brown sugar, ketchup and vinegar; mix well.
5. Pour lemonade mixture over chicken.
6. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
7. Remove chicken from crockpot and cover to keep hot.
8. Transfer liquid to saucepan over medium-low heat.
9. Skim fat; add optional vegetables, combine cornstarch and cold water and add slowly to liquid, while stirring.
10. The sauce will be thickened after it reaches a full rolling boil, when thickened, serve the chicken along with hot cooked rice.
11. The vegetables will still be crisp-tender.
12. It tastes a bit like sweet and sour chicken - always a hit with my 5 children - we double the recipe since we're a two chicken family now.

chicken, flour, frozen lemonade, brown sugar, ketchup, vinegar, cornstarch, cold water, carrot, scallions, chinese pea pods, rings red bell pepper, rings green bell pepper

Taken from www.food.com/recipe/southern-lemonade-chicken-397797 (may not work)