I hate spring colds and since I’ve been a teacher I have gotten one every year, bluh! I am going on two weeks with this cold and it has really kicked my booty; sinus infection, ear infections, strep throat… I am literally falling apart and have a pile of kleenexes beside me to prove it! I love making crock-pot dinners when I am sick because they are so simple and usually don’t involve me touching/infecting my family’s food. I was thrilled when I saw this recipe on A Year Of Crockpotting Blog, it only took a couple minutes to throw together and was very flavorful!Ingredients
12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup white vinegar
3 cloves smashed and chopped garlic
2 tablespoons soy sauce
1 teaspoon ground black pepper
Directions
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. Serve over a bowl of white rice with a ladle full of the broth.
2 comments:
I really like your recipe page!! Can you taste the vinegar in the brown sugar chicken? I find that strong flavors (like vinegar) overpower food in the crockpot. I really want to try this recipe, but thought I should ask first.
I didn't notice the vinegar but if it's a flavor your sensitive to (like my husband who doesn't like onions can taste if they've come anywhere near his food) then I would cut back on it.
When eating this we added a little soy sauce to our rice but the chicken was flavored well. It wasn't a strong flavor though, very subtle ;-)
I hope you like it Coleen!
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