2		broiler chickens, cut up (3 lbs. each)
1/4	cup	all-purpose flour
1 1/4	tsp.	salt
2	tbsp.	cooking oil
6	oz.	frozen lemonade, thawed
3	tbsp.	brown sugar
3	tbsp.	catsup
1	tbsp.	vinegar
2	tbsp.	cold water
2	tbsp.	cornstarch
		hot cooked rice

Combine flour with salt; coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to a crockpot. Stir together the lemonade concentrate, brown sugar, catsup, and vinegar; pour over chicken. Cover; cook on high heat setting for 3 to 4 hours (or set on low for 6 to 8 hours.) Remove chicken; pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch; stir into hot liquid. Cook and stir till thickened and bubbly. Serve chicken with gravy over hot cooked rice.