I was skimming through the family cookbook the other day and came across this recipe that I haven’t made since 2003. Don’t know why, because we do like it alot and it’s super easy to throw together. One of those throw-and-go recipes (throw it in the crockpot and go away for four hours). That’s it – I’m going to add a new “Throw-and-Go” entry to the recipe categories!
It’s a little like a General Tsao’s flavor, except not fried. It’s sweet, salty, and savory with a little vinegar kick and is really good over rice. If you’re looking for a new chicken recipe with ingredients you probably have in the pantry, this would be a good one to try.
Crockpot Garlic Brown Sugar Chicken
***1/2; Sweet, salty, savory with a little vinegar kick. If you don’t have 7-up, use sprite – even ginger ale would work. Very good. Serves 4.
1 to 1 1/2 lbs. chicken breasts cut into 1 to 1 1/2″ pieces
3/4 C. packed brown sugar
1/2 C. vinegar
1/4 C. 7-up or Sprite
1 tbsp. minced garlic
2 tbsp. soy sauce
1 tsp. black pepper
1/2 tsp. red pepper flakes (optional, but recommended)
1/2 C. water
2 tbsp. flour
Place the chicken pieces in the crockpot. In a medium bowl, combine the remaining ingredients and stir well. Pour over the chicken and set on low. Check at 4 hours – should be done.
Ladle as much of the sauce out of the crockpot as you can and put it into a sauce pan on low heat. Put about 1/2 C. of the sauce in a small bowl and add the flour, stirring until smooth. Pour into the saucepan, stirring, and bring to a boil. Boil for 2 or 3 minutes until thickened and remove from heat.
Divide the chicken among your plates (over rice or noodles) and drizzle with the sauce as desired.
Tips and Stuff:
If you don’t like spicy, leave the red pepper flakes out, but it’s better with them.