3-5 lbs. boneless skinless chicken
1/2 t. salt
1 t. black pepper
1/4 c. soy sauce
4 garlic cloves, chopped
1/2 c. apple cider vinegar
4 bay leaves (optional, remember to remove before serving if you use them)
1 yellow onion, sliced in rings
1 1/2 c. shredded carrots
Crockpot Directions: Mix the chicken in a large plastic ziploc bag with salt, black pepper, soy sauce, garlic, vinegar, and bay leaves (opt). Freeze immediately. Take out the night before you want to serve and place in refrigerator. Use a 4-quart slow cooker. Put sliced onions and shredded carrots in slow cooker. Pour the contents of plastic bag on top. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Serve with rice.
On stove--Combine all ingredients (including the marinated chicken) in a large stainless steel pot. Bring to boil, then lower heat. Cover and let simmer for at least 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
1/2 t. salt
1 t. black pepper
1/4 c. soy sauce
4 garlic cloves, chopped
1/2 c. apple cider vinegar
4 bay leaves (optional, remember to remove before serving if you use them)
1 yellow onion, sliced in rings
1 1/2 c. shredded carrots
Crockpot Directions: Mix the chicken in a large plastic ziploc bag with salt, black pepper, soy sauce, garlic, vinegar, and bay leaves (opt). Freeze immediately. Take out the night before you want to serve and place in refrigerator. Use a 4-quart slow cooker. Put sliced onions and shredded carrots in slow cooker. Pour the contents of plastic bag on top. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Serve with rice.
On stove--Combine all ingredients (including the marinated chicken) in a large stainless steel pot. Bring to boil, then lower heat. Cover and let simmer for at least 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
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