4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth
In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.
4 comments:
i'm totally going to make this, if I ever get a crock pot. and maybe even if I don't. thanks for the collard green shout out.
my collard greens rotted before i got to make them so i have LOTS of cidar vinegar left over. sorry carrie.
i just made this and it was really good. the chicken cooked too long, but the flavor was good. viv suggested thickening up the sauce and that worked (with 1 T corn starch in a pot with the juice, then poured back in). good find!
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