Lemon-Sweet Chicken

1/4 cup Flour

1 chicken -- (2 1/2 - 3 lb) cut

up 1 teaspoon Salt

2 tablespoons Cooking oil

1/2 cup Water

1 Can frozen lemonade concentr -- (6 ounces)

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 pices to the crock pot. 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 T 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.