Lemon Sweet Chicken

1/4 cup flour
1 chicken, cut up
1 teaspoon salt
2 tablespoons cooking oil
1/2 cup water
1 6 ounce can frozen lemonade concentrate
3 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon cold water
hot cooked rice

Coat the chicken pieces with mixture of flour and salt. In a skillet, brown chicken on both sides in hot oil. Transfer the chicken pieces to the crockpot. Blend the thawed lemonade concentrate, the 1/2 cup water, brown sugar, catsup and vinegar; pour over chicken. Cover and cook on high heat setting until tender, 3 to 3 1/2 hours. Remove the chicken to platter; keep warm. Skim fat from the pan juices. Measure juices; add water if necessary, to make 1 1/4 cups liquid. Place the liquid into a sauce pan. Blend 1 tablespoon of cold water with the cornstarch. Stir into the pan juices. Cook and stir till thickened and bubbly. Remove from heat. Pass the sauce with chicken; serve over rice.