Ingredients
6 chicken breasts, boneless; fresh or thawed and frozen
1 cup brown sugar, packed
⅔ cup apple cider vinegar
¼ cup lemon-lime soda
3 tbsp garlic, minced
2 tbsp soy sauce
1 tbsp fresh ground pepper
2 tbsp corn starch
2 tbsp water
red pepper flakes, optional
1 cup steamed rice
parsley, chopped
Preparation
Spray the slow cooker with non-stick cooking spray and place the chicken inside the slow cooker.
Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken.
Cook on low for 6 to 8 hours or on high for 4 hours.
Take chicken out of the slow cooker and pour the remaining sauce into a saucepan. It’s okay if the chicken is falling apart.
Place saucepan over high heat. Mix together corn starch and water, pour into the saucepan, and mix well.
Let sauce come to a boil and boil for 2 to 3 minutes or until it starts to thicken and turns into a glaze.
Remove from heat and let sit for a minute or two. It will continue to thicken as it cools down.
Garnish with parsley and serve with steamed rice.
