- 4 large boneless, skinless chicken breasts
- 2 cups brown sugar
- 1 cup white vinegar
- 1/2 cup 7-up or Squirt
- 4 tabespoons minced garlic from the jar
- 4 tablespoons apricot pineapple jam
- 4 tablespoons soy sauce
- 2 teaspoon white pepper
Place chicken breasts in bottom of the crock pot. Whisk the remaining ingredients together and pour over chicken. Cook 6-8 hours on low. Thicken juice with a bit of cornstarch if you like. Serve over mashed potatoes or egg noodles.
Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.