Makes 6-8 servings
4 chicken breasts, thawed (or about 6 chicken thighs, thawed)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked (I love Sam Choy’s Yakisoba Noodles)
Steamed or stir fry vegetables, prepared
Red pepper flakes (optional)
Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for about 6-7 hours or high for 3-4 hours. I recommend checking the chicken an hour early to see if it is all the way cooked through, since slow cookers can vary quite a bit. I prefer cooking on low as I find meat turns out more moist. If your chicken is frozen it might require a bit more time.
Take chicken pieces out of slow cooker and pour remaining sauce into saucepan. I recommend breaking the chicken apart with two forks, into bite sized chunks.
Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 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).
Serve chicken over rice or noodles and top with glaze. Serve with steamed or stir fry vegetables. Sprinkle red pepper flakes on top if desired.