Crockpot recipes
Lemon-Sweet Chicken
1/4 cup flour
1 chicken - (2 1/2 to 3 lbs) -- cut up
1 teaspoon salt
2 tablespoons cooking oil
1/2 cup water
1 can frozen lemonade concentrate - (6 oz)
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 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.

This recipe yields 4 servings.

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