Directions
- Lightly spray the inside of your slow cooker with non-stick cooking spray. Arrange the chicken breasts in a single layer at the bottom of the crockpot.
- In a medium bowl, whisk together the brown sugar, apple cider vinegar, lemon-lime soda, minced garlic, soy sauce, and black pepper until well combined. The mixture will look thin, but it will thicken later.
- Pour the sauce evenly over the chicken, making sure all pieces are well coated.
- Cover and cook on low for 6–8 hours or on high for about 4 hours, until the chicken is very tender and cooked through.
- Carefully remove the chicken from the slow cooker and set aside, keeping it warm.
- Pour the remaining sauce from the slow cooker into a saucepan and place it over high heat.
- In a small bowl, mix the cornstarch and water until smooth. Slowly pour the mixture into the saucepan, stirring constantly.
- Bring the sauce to a boil and let it cook for 2–3 minutes, stirring, until it thickens into a glossy glaze.
- Remove the sauce from heat and let it sit for 1–2 minutes. It will continue to thicken as it cools.
- Return the chicken to the sauce or drizzle the glaze over the chicken before serving. Sprinkle with red pepper flakes if desired.
Recipe Details
Prep Time: 10 minutes
Cook Time: 6–8 hours (low) or 4 hours (high)
Total Time: About 6 hours 10 minutes
Servings: 4–6
Difficulty: Easy
Variations & Substitutions
- Use boneless, skinless chicken thighs instead of breasts for extra juiciness and richer flavor.
- Swap apple cider vinegar with rice vinegar for a slightly milder tang.
- Add sliced onions or bell peppers to the slow cooker for extra texture and sweetness.
- For a deeper savory note, replace half of the soy sauce with low-sodium teriyaki sauce.
Serving Suggestions
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