I don’t know about you, but I love putting dinner in the crock pot and having it ready a few hours later. Little Bear had a really rough night Friday into Saturday, so yesterday I was all about ease. I turned to Pinterest for a good crock pot recipe. I found this one, which I adapted to fit our style. It says it serves sixish, but because it was just Butter and me eating last night, I don’t know how many it will feed. I do know I had a ton of leftovers. And I took pictures!
4-6 boneless, skinless chicken breasts [I used 4]
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 [I used low-sodium chicken broth, because that’s what we had in the pantry]
Only three of the chicken breasts fit in the pan at a time.
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.
Because I started so late in the day [around 12:30 pm], I put the crock pot on high for an hour, then turned it down to low. About three hours in, I pulled the chicken out and shredded it.
After I did this, I added a little more broth, vinegar, and soy sauce. I made rice to serve it over. This is the final product.
It’s Butter approved – he asked for more twice! M ate it on a tortilla when he got home from work. I have a huge container of left overs. I also made entirely too much rice [two cups]. If it’s just two of us eating it when I make it again, I won’t make that mistake.
Let me know what you think if you decide to try it out!