I got this recipe from my friend Jodi, who is a wonderful photographer.  If you live around Tallahassee, FL, get her to take pictures of your kids…she’s wonderful.

Her recipe called for you to bake the chicken for 90 minutes at 350 degrees.  So, for me that sounded perfect for the crockpot!  It was!  About 30 minutes before it was done, I made a batch of rice in my rice cooker (you have one now, right?) and cooked some carrots (I used the baby carrots (easy!) and put them in a covered glass dish with a little water, butter, S&P and cooked for 20 minutes on high).

Recipe:

4-6 chicken breasts
2/3 cup soy sauce
6 TBSP white vinegar
3/4 cup white sugar
3/4 cup brown sugar
2 tsp ground ginger
1/2 tsp minced garlic

Wash the chicken breasts and put in the bottom of a crock pot.  Mix the remaining ingredients and pour over the breasts, making sure the sauce gets on all of them.  Put on low for 6-8 hours or high for 4 hours.  If you are at home, halfway in between give it a stir to move the breasts around in the sauce.  Once done you can shred the chicken and serve it over the rice and carrots.  Use the sauce in the crockpot to pour over everything.  If you want to make it thicker, take out the chicken and turn the crockpot on high.  Add a little cornstarch mixed with water (just enough to get it in a liquid form so it won’t be lumpy), and let it work for a little bit.  Make sure to stir it up, and after about 5 minutes it should thicken.

My kids actually ate the chicken.  You don’t know how much of a feat this is in our house!  This recipe gets an A+ from me!