Lemonade Chicken

• 2 (3 lb) broiler-fryer chickens, cut up
• 14 cup all-purpose flour
• 2 tablespoons cooking oil
• 6 ounces frozen lemonade concentrate
• 3 tablespoons brown sugar
• 3 tablespoons ketchup
• 1 tablespoon vinegar
• 2 tablespoons cold water
• 2 tablespoons cornstarch

1. Coat chicken thoroughly with the flour and 1 1/4 teaspoons of salt.
2. Brown chicken pieces on all side in hot oil; drain.
3. Transfer to a slow cooker.
4. Stir together the thawed lemonade concentrate, brown sugar, ketchup, and vinegar; pour over chicken.
5. Cover and cook on high heat setting for 3 to 4 hours or on low for 6 to 8 hours.
6. Remove chicken from the slow cooker and skim fat from reserved liquid.
7. Blend cold water slowly into cornstarch and add to hot liquid.
8. Cook and stir till thickened and bubly.
9. Serve gravy over rice.

flour, cooking oil, concentrate, brown sugar, ketchup, vinegar, cold water, cornstarch

Taken from www.food.com/recipe/lemonade-chicken-43788 (may not work)