Tuesday, May 19, 2009

Crockpot Brown Sugar Chicken

I found this recipe on Stephanie's blog; my 3-year-old LOVES it! In fact, we all do...it's easy and tasty...has a sort of sweet Asian flavor. I served it over white rice:


12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda (7-up or whatever)
2/3 cup vinegar (white wine, regular white, or apple cider work fine)
3 cloves smashed and chopped garlic
2 T soy sauce (La Choy and Tamari wheat free are GF)
1 tsp ground black pepper


Use a 5-6 quart crockpot for this recipe.

Place the chicken into Crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It may 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. If you wish, you may add 1/3 C cornstarch dissolved in 1/3 water at the very end to thicken the broth a little.

Serve over a bowl of white rice with a ladle full of the broth.

No comments:

Post a Comment