Another one from www.crockpot365.blogspot.com. This one I didn't alter at all since I've never really made a recipe like this. I rarely use this much vinegar in a dish.
12 naked chicken thighs or 6 naked chicken breasts (I used breast meat)
1 c brown sugar, firmly packed
1 tsp black pepper
3 garlic cloves, minced
2 tbsp soy sauce (I use gluten free, low sodium)
2/3 c white wine vinegar
1/4 c lemon-lime soda (I used 7 Up)
Written for a four qt crockpot
1. Place chicken into crock.
2. Cover with the brown sugar, black pepper, garlic, and soy sauce.
3. Add vinegar and soda (it bubbles)
4. Cover and cook on low for 6-9 hours or high for 4-5 hours. Cook until done and at desired tenderness.
**the longer it is cooked on low, the more tender the chicken will be.
I served it with Lundberg Organic Risotto Florentine. It is Gluten free, very easy to prepare and absolutely delicious! For some additional freshness, I sauteed half of a red onion and lightly steamed 6 ozs of sliced button mushrooms in beef stock, that I added to the risotto in the last few minutes. A really great dinner that made the whole house smell wonderful.
I didn't allow for quite enough time for the chicken to cook. While it was cooked through, it could have used another couple hours to really absorb the flavor. Kevin loved it though, and thought it would make the perfect base for a BBQ pulled chicken. We'll probably do that next. I think this recipe makes a wonderful, versatile chicken dish that I can make and use in multiple recipes.
big recommendation for this product, it will now be a staple in our house: