This is my chicken after sitting in the crockpot all day for 8 hours at low. If you don't want it to shred, you should probably cook it at a higher temperature for less time. Shredded was fine with me though, we ate it on hot croissants out of the oven. It was so yummy, I can't wait for the leftovers at lunchtime!
Brown Sugar Chicken
From: Poppies at Play
6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic (I was lazy and used garlic powder, you can substitute 1/8 tsp. garlic powder per clove of garlic, according to the Better Homes and Garden’s cookbook, which we all know is the Mecca of all cooking knowledge!)
2 T soy sauce
1 tsp ground black pepper
Use a 5-6 quart crockpot for this recipe.
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic (I was lazy and used garlic powder, you can substitute 1/8 tsp. garlic powder per clove of garlic, according to the Better Homes and Garden’s cookbook, which we all know is the Mecca of all cooking knowledge!)
2 T soy sauce
1 tsp ground black pepper
Use a 5-6 quart crockpot for this recipe.
Plop the chicken into your crockpot. 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.
This looks sooo yummy! Can't wait to try it!
ReplyDeletePS. I LOVE your blog!