All right…by popular demand, here is the crock-pot (err, slow cooker) recipe I featured in the Vitrano home last night. Like any recipe, you can mess around with the ingredients as your palate desires. For example, I cut the brown sugar in half and tossed in an extra ½ Tbsp of garlic. I used apple cider vinegar. I also reduced the juice to more of a sauce vs. a glaze. I didn’t defrost the chicken breasts – frozen solid – and it was done in 4 hours (on high). Very good and incredibly easy, kind of a teriyaki flavor.
Total prep was about 5 mins.
- Approx. 2 lbs of chicken breasts (4-6 breasts)
- 1 cup brown sugar, packed
- 2/3 cup vinegar
- ¼ cup lemon-lime soda
- 2 Tbsp. minced garlic
- 2 Tbsp. soy sauce
- 1 tsp. fresh ground pepper
- 2 Tbsp. corn starch
- 2 Tbsp water
- Place chicken breasts in slow cooker.
- Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper. Pour over chicken.
- Cook on low for 6-8 or high for 4 hours.
- Remove chicken from the slow cooker and pour remaining sauce in a sauce pan. Mix together starch and water and pour into saucepan. Heat to a boil, then reduce heat to a simmer, stirring until the sauce thickens to desired consistency. Remove from heat. It will continue to thicken as it cools.
We served it with rice and green beans. I think a little hot sauce or red pepper flakes would spice ‘er up nicely, too. Go crazy, folks.
Tease Image: Kowloonese via Wikimedia Commons