This is an easy recipe to start in the morning in the crockpot and have lots of chicken ready at dinner time. I had enough for dinner and extra to freeze for BBQ chicken sandwiches later. I served it right out of the pot over a bowl of brown rice and it was delish. The cast of characters:
Chop some onion and put in a bowl. Add 1/4 cup ketchup and 1/2 cup apple cider vinegar:
Add 1/2 cup sugar, 1 TBSP soy sauce, 1/2 tsp dry mustard, and 1 cup low sodium beef broth (sometimes I don't measure but don't tell Mr. H):
Whisk well:
In a large skillet heat a couple TBSP of olive oil. Season 4-6 boneless skinless chicken breasts with salt & pepper. Cook for 2 minutes on each side until nicely browned. Mmmmmmm:
Move chicken to crockpot and pour the sauce over the chicken:
Cover and cook on low for 6 hours. I shredded it easily with 2 forks
I served it just like this (there is a good amount of sauce in there) over brown rice. The rest I froze to have later on buns with some BBQ sauce (Sweet Baby Ray's or whatever floats your boat). Yum.
4-6 boneless skinless chicken breasts
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
1 onion diced
1 TBSP soy sauce
1/2 tsp dry mustard
1 cup low-sodium beef broth
In a large skillet heat olive oil. Season chicken breasts with salt & pepper and brown for 2 minutes on each side. Move chicken to crockpot. Combine all other ingredients in large bowl and whisk well. Pour over chicken. Cover and cook on low for 6 hours. Serve over noodles or rice or use for BBQ chicken sandwiches.
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