Crockpot Lemon Chicken

6 chicken thighs (skinless) and cut up into pieces
1/2 cup flour -- mixed with 1 tsp salt
1 tsp balsamic vinegar
3 Tbs catsup
3 Tbs brown sugar
6 ounces frozen lemonade concentrate
2 Tbs cornstarch, mixed with 1/4 cup water

Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.

Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.