- 6 boneless, skinless breast halves (could use 12 thighs instead if you wanted)
- 1 cup brown sugar
- 1/4 cup lemon-lime soda
- 2/3 cup white wine vinegar
- 3 cloves smashed and chopped garlic
- 2 T soy sauce
- 1 tsp ground black pepper
Use a 4 quart crock-pot for this recipe.
Put your chicken into your crock-pot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a ladle full of the broth.
The kids love, loved, loved it. It was tender - you could shred it with a fork. I'll try to get a picture of it before everyone eats it all. It turned a pretty mahogany color.
I found it to be a bit too sweet for grown up tastes, but I am not a sweets kind of person. (I don't think anyone else in the house would agree with me!) I am sure we will make it again. I am thinking two new directions to go with this would be 1- serve with a stronger flavored veg, like sauteed bok choy to balance out the sweetness or 2- used the chicken and broth as a base to build a noodle bowl. Maybe cut the sweetness with a little more chicken broth and add udon noodles and some crunchy veg like you would expect in a typical noodle bowl.