Ingredients
Scale
- 4–6 chicken breasts
- 1 cup packed brown sugar
- 2/3 cup vinegar (apple cider vinegar preferred)
- 1/4 cup lemon-lime soda (diet or regular)
- 2–3 Tablespoons minced garlic
- 2 Tablespoons soy sauce
- 1 teaspoon fresh ground pepper
- 2 Tablespoons corn starch
- 2 Tablespoons water
- Red pepper flakes (optional for a spicy kick)
Instructions
- Spray the slow cooker with non-stick cooking spray and place the chicken breasts inside.
- In a bowl, mix together the brown sugar, vinegar, lemon-lime soda, garlic, soy sauce, and pepper. Pour this mixture over the chicken in the crockpot.
- Cook on low for 6-8 hours or on high for 4 hours, until the chicken is tender and fully cooked.
- Once the chicken is done, remove it from the crockpot and set it aside. Pour the remaining sauce from the crockpot into a saucepan.
- Over high heat, mix corn starch and water until smooth, then pour into the saucepan with the sauce. Stir well and allow the sauce to come to a boil. Boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.
- Remove the saucepan from heat and let it sit for a minute or two (it will continue to thicken as it cools). Sprinkle with red pepper flakes if desired.
- Serve the chicken over rice or noodles and drizzle with the thickened garlic glaze.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 4 hours (high)
- Category: Chicken
- Method: Slow cooking
- Cuisine: American