3 ½ pounds chicken pieces

¼ teaspoon salt

¼ teaspoon garlic powder

¾ cup frozen lemonade concentrate

3 tablespoons brown sugar

¼ cup ketchup

1 tablespoon vinegar

½ green bell pepper, sliced

½ red bell pepper, sliced

2 tablespoons cornstarch

2 tablespoons cold water

Hot cooked rice

Arrange chicken pieces in a crockpot and sprinkle with the salt and garlic powder.  Combine lemonade concentrate, brown sugar, ketchup and vinegar in a small bowl; pour over chicken.  Cover and cook on LOW for 4 ½ hours.  Add bell pepper slices.  Cover and cook on LOW for 1 ½ to 2 ½ hours longer.  Remove chicken and peppers to a serving dish; cover and keep warm.  Pour juices into a saucepan and skim off any excess fat.  Combine cornstarch and cold water; stir into juices.  Cook, stirring, over medium heat until thick and bubbly.  Cook and stir 2 minutes longer.  Serve sauce over chicken, along with hot cooked rice.