Crockpot Lemon Chicken

Pat the chicken pieces dry with paper towels and season with salt. Coat the chicken pieces evenly with all purpose flour, shaking off any excess.

Heat cooking oil in a large skillet over medium-high heat. Working in batches if necessary, brown the floured chicken pieces on all sides until golden, approximately 3-4 minutes per side.

Transfer the browned chicken to the crockpot in a single layer.

In a small bowl, whisk together the thawed lemonade concentrate, brown sugar, catsup, and water until well combined. Pour this mixture evenly over the chicken.

Cover the crockpot and cook on low heat for 6 hours, or until the chicken is very tender and cooked through.

In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a slurry. Stir the cornstarch mixture into the crockpot sauce until fully incorporated.

Cover the crockpot and cook on low for an additional 15-20 minutes, stirring occasionally, until the sauce thickens.

Divide the cooked rice evenly among four serving plates or bowls. Top each portion with the lemon chicken and sauce, dividing evenly.