My Favorite Sweet and Sour Chicken
one piece of chicken plus 1/2-cup rice
Put chicken pieces in a Crock-Pot® and sprinkle with the salt and garlic powder.
In a small bowl, combine lemonade concentrate, brown sugar, ketchup and vinegar. Pour over chicken. Cover and cook on low-heat setting for 4-1/2 hours.
Add bell pepper slices and diced onion. Cover and continue cooking on low for 1-1/2 to 2-1/2 hours longer. Remove chicken and vegetables to a serving dish; cover and keep warm. Pour juices from Crock-Pot into a saucepan. Combine cornstarch with cold water; stir into juices. Cook, stirring over medium heat, until thick and bubbly.
Serve sauce over chicken, along with white rice.