Ingredients

• 2-1/2  to 3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 1/4  tsp. salt
• 1/2  of a 12-oz. can (about 3/4 cup) frozen lemonade concentrate, thawed
• 3  Tbsp. brown sugar
• 3  Tbsp. ketchup
• 1  Tbsp. vinegar
• 2  Tbsp. cornstarch
• 2  Tbsp. cold water
•   Hot cooked rice or fried rice

Directions

1. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Sprinkle with salt. In a medium bowl, combine lemonade concentrate, brown sugar, ketchup, and vinegar. Pour over chicken in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer chicken to a serving platter; cover and keep warm.

3. For sauce, pour cooking liquid into a medium saucepan. Skim off fat. Combine cornstarch and the cold water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Serve with hot cooked rice. Makes 4 to 6 servings.