Ingredients:

• 4 to 6 boneless, skinless chicken breasts
• 1 cup brown sugar, packed
• 2/3 cup apple cider vinegar (or any vinegar of choice)
• 1/4 cup lemon-lime soda (regular or diet)
• 2 to 3 tablespoons minced garlic
• 2 tablespoons soy sauce
• 1 teaspoon freshly ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• Red pepper flakes (optional)

Instructions:

1. Lightly coat the inside of your slow cooker with non-stick cooking spray.
2. Place the chicken breasts (fresh, thawed, or frozen) into the slow cooker.
3. In a bowl, whisk together brown sugar, vinegar, soda, garlic, soy sauce, and black pepper. Pour this mixture over the chicken.
4. Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is tender and easily falls apart.
5. Remove the chicken from the slow cooker and set it aside.
6. Pour the remaining sauce into a saucepan and bring to a boil over high heat.
7. In a small bowl, mix cornstarch and water until smooth, then stir it into the boiling sauce. Let it cook for 2-3 minutes, or until thickened to a glaze. Remove from heat and allow it to cool slightly.
8. Drizzle the glaze over the chicken and sprinkle with red pepper flakes if desired.
9. Serve warm over rice or noodles.

Nutrition