Sweet & Tangy Chicken


  • ¾ cup packed brown sugar
  • 2/3 cup apple cider vinegar
  • ¼ cup diet lemon-lime soda
  • 2 tablespoons minced garlic
  • 2 tablespoons low sodium soy sauce
  • ½ teaspoon black pepper
  • 2 lbs raw boneless skinless chicken breasts
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • Crushed red pepper flakes, to taste


  1. Combine the brown sugar, cider vinegar, soda, garlic, soy sauce and black pepper and pour into your slow cooker.
  2. Lay the chicken breasts across the bottom and stir sauce to cover chicken (if chicken peeks up over sauce that’s okay). Cook on low for 6-8 hours.
  3. Remove chicken from sauce and shred using forks (it should fall apart easily).
  4. Pour the sauce from the slow cooker into a small saucepan (or if you have a slow cooker with a removable pot specifically meant to be used on the stove top you can just use the same pot – this is the slow cooker I use).
  5. In a small bowl, stir together the corn starch and water. Add the corn starch mixture to the sauce and bring to a boil over high heat.
  6. Boil for 2-3 minutes until sauce has thickened into a glaze.
  7. Remove from heat and let stand for another 1-2 minutes (sauce will continue to thicken while standing).
  8. You can either mix the chicken back into the sauce or serve the sauce poured over the chicken (as pictured).
  9. Sprinkle each serving with a pinch of crushed red pepper flakes to taste before serving.By, Emily Bites