Slow Cooker Brown Sugar & Garlic Chicken

This recipe was originally from Six Sisters' Stuff but I adapted it a little bit for what I like. Funny story about this recipe. I found it a couple of months ago and in the directions it says to cook for 6-8 hours or 4 hours on high. I thought "Great, I can start this in the morning and it will be ready when I get home from work". I've often found that when I make ribs in the slow cooker that have a high sugar content that the sauce tends to burn on the sides of the slow cooker if not stirred every couple of hours so I decided to come home at lunch to check on them. The house smelt amazing when I came in, the chicken looked good and nothing appeared to be burning (This is on low after 4 hours). I went back to work for another for another 4.5 hours and when I got home and it smelt burnt in the house... 8.5 hours was way too long and it was destroyed. Normally I wouldn't attempt a recipe again after killing it but when I tasted the dried out over cooked chicken, the flavor in the meat was so good that I knew i had to try it again.

If the "Funny Story" didn't scare you off then below is the recipe and photos from my extremely successfully attempt. The Chicken had that same amazing flavor and the sauce was really, really good! This was pretty easy to make so I'll be added it to the regular rotation.

Ingredients:
2 - Boneless / Skinless Chicken breasts
3/4 - Cup packed brown sugar
2/3 - Cup white vinegar
1/2 - Cup 7up (or Sprite)
2 - Cloves of finely chopped garlic
2 - Tbsp soy sauce
1 - Tsp of ground pepper
2 - Tbsp corn starch
2 - Tbsp water
1 - Tsp Red Pepper Flakes (separated into two portions)



Directions:
Spray the slow cooker with non-stick cooking spray. Place the chicken inside the slow cooker. Mix together the brown sugar, vinegar, 7up soda, garlic, soy sauce and pepper together. (I whisked it all up)

Pour the mixture over the chicken in the slow cooker. You can use some additional 7up to top it up a little bit.

Cook on low for 4 - 5 hours. Take the chicken pieces out (careful as they may fall apart on you), cover to keep warm. Pour the mixture into a sauce pan. Mix together Corn Starch and Water then combined it with the mixture in the sauce pan.

Let the sauce come to a boil and boil for a minute or two or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute (it will continue to thicken as it cools down)

Plate the chicken, spoon sauce over top and sprinkle with Red Pepper Flakes.

Serve with rice and veggies.

(This was the nice plating for the photo but I ended up pouring a lot more sauce all over the chicken and the rice because I liked it so much!)