Southern Lemonade Chicken

Ingredients

• 4-6 pieces chicken (I just cut up a whole chicken)
• 1/4 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

Optional vegetables

• 1/4 cup carrot, slices diagonal cut or ruffle cut
• 1/4 cup scallion or green spring onion, cut into 2 inch pieces
• 1/4 cup Chinese pea pod or snow pea pods
• 1/8 cup rings red bell pepper
• 1/8 cup rings green bell pepper

Directions

1. 1

   Rinse pieces of chicken in water, then roll damp chicken into seasoned flour. Brown in fat in a heavy skillet. Remove chicken and place in crockpot. Combine lemonade concentrate, brown sugar, ketchup and vinegar; mix well. Pour lemonade mixture over chicken. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Remove chicken from crockpot and cover to keep hot. Transfer liquid to saucepan over medium-low heat. Skim fat; add optional vegetables, combine cornstarch and cold water and add slowly to liquid, while stirring. The sauce will be thickened after it reaches a full rolling boil, when thickened, serve the chicken along with hot cooked rice. The vegetables will still be crisp-tender.

2. 2

   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.