1/4 c. flour
6 oz. can lemonade
3 tbsp. catsup
2 tbsp. cold water
2 tbsp. cooking oil
3 tbsp. brown sugar
1 tbsp. vinegar
2 tbsp. cornstarch

Combine flour with 1 1/4 teaspoons salt. Coat chicken thoroughly, brown pieces on all sides in oil. Drain. Put in crock pot. Stir remaining brown sugar, catsup and vinegar and pour over chicken and cover. Cook on high heat for 3-4 hours. Remove chicken. Pour cooking liquid into saucepan, return chicken to cooker and cover to keep warm. Skim fat from liquid. Blend cold water slowly into cornstarch. Stir into hot liquid. Cook and stir until thick and bubbly. Serve chicken with gravy over hot cooked rice.