CrockPot Bourbon Street Chicken
Ingredients
4 whole Boneless Skinless Chicken Breasts (cut into bite sized pieces)
1 clove Garlic (minced)
1 teaspoon Grated Fresh Ginger
¼ cup Frozen Apple Juice Concentrate (thawed)
¼ cup Brown Sugar (light, packed)
¼ cup Ketchup
1 tablespoon Red Wine Vinegar
⅓ cup Low Sodium Soy Sauce
¼ cup Cornstarch
Directions
Place cut up chicken breast in the bottom of a 6 quart slow cooker.
In a small bowl combine the garlic, ginger, apple juice concentrate, brown sugar, ketchup, vinegar and soy sauce and stir.
Pour sauce over chicken.
Cover and cook on LOW for 6 – 8 hours or on HIGH for 3 – 4 hours.
During the last 20 minutes of cooking time stir the chicken pieces in the sauce to break them up a bit and ladle out about 1/2 cup of the cooking liquids into a small bowl.
Whisk the 1/4 cup cornstarch into the reserved cooking liquid until there are no lumps to create a slurry.
Pour cornstarch slurry into the crock-pot and stir to combine.
Cover and cook an additional 20 minutes, or until the sauce is thickened.
