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Slow Cooker Meatloaf

Slow Cooker Meatloaf

Charleston was a little confused this past week, as it seemed to believe it was March or April instead of January.  I have spent the past week seeing one winter storm alert after another (for other areas of the country) on, yet it was sunny and in the mid-to-upper 70s for a week straight in Charleston.  While my parents and twin brother would tell me on the phone that they hadn’t seen the sun in days, as it was raining constantly in metro-Atlanta this week, Craig and I enjoyed a taste of spring weather.  Now, I am definitely the type of person who likes to enjoy all the seasons, but let’s be honest.  Charleston doesn’t have a real winter.  There’s no snow, but instead the occasional cold rain.  So if I can’t enjoy a real winter, anyway, I will gladly take the spring-like weather in January. 🙂

We went to the beach last weekend to enjoy the weather.  It was actually probably one of the "cooler" days of our spring weather, but we had a great time walking Jada on the beach before heading out to grab dinner at a local taqueria we love.

We went to the beach last weekend to enjoy the weather. It was actually probably one of the “cooler” days of our spring weather, but we had a great time walking Jada on the beach before heading out to grab dinner at a local taquería we love (Zia Taqueria).

However, yesterday was our last day of really warm weather, and last night the temperature dropped way down (comparatively, at least), and today, it is cold.  Our high is in the 50s.  Yuck.  So, to make the transition back to Charleston-winter weather a little easier, I made meatloaf with mashed potatoes and broccoli for dinner last night – a serious winter comfort food!

I had only made meatloaf one other time since Craig and I got married, and I unfortunately lost that recipe (it was right before I started blogging, so I didn’t have it here).  I was going to use my mom’s recipe, but then I decided that I wanted to make my meatloaf in the crock pot instead.  I knew I wouldn’t really have a lot of time to make the meatloaf and mashed potatoes after work if we wanted to eat at a decent time, so the crock pot would allow me to just make the meatloaf in the morning, and then make the mashed potatoes after work.  So, it was time to try a new recipe!  It turns out that although Craig did enjoy the meatloaf I had made for him once before, he is now glad that I lost that recipe because he says this was waaaaayyyy better!  So, I figured I better go ahead and blog this meatloaf recipe so that I don’t lose it as well. 😉

Slow Cooker Meatloaf

Recipe from: Group Recipes



  • 1.5 lbs ground beef
  • 2 eggs
  • 3/4 cup milk
  • 1 cup bread crumbs
  • 2 tsp chopped onion
  • 1/2 tsp sage


  • 1/4 cup ketchup
  • 2 Tbs brown sugar
  • 1 tsp mustard
    • I used spicy brown mustard because that’s what I had, but spicy brown or regular mustard will work fine.
  • 1 tsp Worcestershire sauce


  1. Spray slow cooker with cooking spray.
  2. Combine eggs, milk, bread crumbs, onion, and sage.
  3. Crumble in ground beef into the egg mixture and mix well.
  4. Form the beef mixture into a loaf in the center of the crock pot, making sure to leave space between the loaf and the edge of the crock pot.
  5. In a small bowl, mix ketchup, brown sugar, mustard, and Worcestershire sauce.
  6. Spoon the glaze over the loaf.
  7. Cook on low for six hours.

Making Crock Pot Meatloaf

Slow Cooker Meatloaf


Slow Cooker Cashew Chicken

Slow Cooker Cashew Chicken

The night of the first presidential debate, Craig and I were flipping through the few channels we have (we recently got rid of cable) to see if there was anything worth watching on t.v. before the debate.  We came upon the new show Guys With Kids.  You probably saw a ton of commercials for it if you spent any amount of time watching the Summer Olympics this year.  It definitely had some funny parts that cracked us up.  After we watched the debate, as we were getting ready for bed, Craig and I found ourselves quoting funny lines over and over.  The episode we had watched that evening was apparently the third episode of the season, so we decided that we had to give the first two episodes a chance.

The next night, we sat at our dinner table as the ultimate judges.  We had to decide whether we thought Guys With Kids had just one funny episode or if it was a show that we may continue to watch some in the future.  At the same time, we had to decide what we thought of the new recipe I was trying: slow cooker cashew chicken.  When I make something new, I like Craig to give me a definite response about exactly what he thinks of it.  That night, I wasn’t interested running the risk of Craig being too distracted by the show to tell me precisely what he thought of dinner, so I made in taste the meal and give me his detailed opinion before I would actually turn on the show.  He told me he loved the meal, but twenty minutes or so into the first episode of the t.v. show, I realized that I actually wouldn’t have had to make Craig give me his reaction in advance.  The fact that I had to keep pausing the computer so Craig could go get more helpings of dinner told me what he thought.

This meal definitely has a solid kick to it, but I enjoyed having a little variety from the sweeter tasting chicken meals I normally make to go with rice (honey sesame chicken and sweet and sour chicken).  The blogger who originally posted this recipe said that she got it from her brother-in-law after he lived in Thailand for a couple of years.  It has kind of a zesty-savory taste with a kick.

Oh, and we also decided that we think the show Guys With Kids is pretty funny in general; it wasn’t just the one episode that made us laugh.  🙂

Slow Cooker Cashew Chicken

Recipe From: Six Sisters’ Stuff


  • 2lb boneless, skinless chicken thing tenders or chicken breast tenders
    • I just had chicken breasts, so I cut them into strips to make “tenders.”  Then I decided that I wanted to have more surface area covered by the sauce, so I went on to cut them into about 2-inch pieces.  Cutting them into smaller pieces also meant I would need to lower the cooking time by a little bit, so that was good for me since I got a late start on making this that day.
  • 1/4 cup all-purpose flour
  • 1/2 tsp pepper
  • 1 Tbsp canola oil
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar/rice wine vinegar
    • I used seasoned rice vinegar because that was what I had.
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 clove minced garlic
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes
  • 1/2 cup of cashews
    • I actually used about a cup or maybe even a little more than a cup.


  1. Combine flour and pepper into a zip-lock bag.  Add the chicken, and shake the bag to coat the chicken with the flour-pepper mixture.
  2. Heat oil in skillet over medium-high heat, and brown the chicken.  Place the chicken in the slow cooker.
  3. In a bowl, combine the soy sauce, rice vinegar, ketchup, brown sugar, minced garlic, grated ginger, and red pepper flakes.  Mix together, and pour over the chicken.  Also, I would say that you definitely need to double the sauce recipe, and perhaps triple it depending on your preference.  I tripled it.
  4. Cook on low for 3-4 hours (I only cooked my little chicken pieces for about 2-2 1/2 hours).  Add cashews and stir.  Serve over rice.

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala

After a week of Craig being sick, he finally (mostly) got over it (except for the runny nose) just in time for his study/test week.  His first big M2 (medical school year 2) exam is next Friday, so he has a TON of studying to do.  I mean, he would have a ton of studying to do, anyway, but considering that we had my family in town over Labor Day weekend followed by a week of Craig being sick, he now has a TON of studying to do.  See the difference?

Anyway, just when I thought I was totally home-free from getting sick from Craig, I woke up Thursday morning with a throat that was absolutely on fire.  It was painful to talk, and my whole body was aching.  I slowly dragged myself out of bed and made the painstaking trek to the kitchen so I could make Craig’s lunch while he got ready for his long day of class and studying.  After making his lunch, I settled on our couch with my pillow and a fleece blanket.  I wanted to go back to sleep, but I knew I had to work that day.  I don’t know if I’ve ever been as thankful for a job that allows me to work from home as I was on Thursday.

When Craig returned home that evening and gently asked if I happened to know what we were having for dinner, I gave him a look that said, “Do I look like someone who has thought about what we are having for dinner tonight?”  He was happy with leftovers and snacking, and I was happy with a snack and sleeping more.  I did offer to brown some meat for pasta, but Craig insisted that I just rest, so I was not going to argue with that.  He’s a good sport.  🙂

After some more sleeping and what was probably somewhere around my 237th cup of tea (exaggerate much?), I regained some energy and decided that I should at least see what we had in the kitchen for Friday’s dinner.  After all, this weekend is the start of Craig’s study week, so I wanted to start it off right.  Considering how I was feeling at that point, I was thinking that I would still not be quite a hundred percent by the next day, but that I would be well on my way to a full recovery.  I figured that, if anything, I could at least throw something into the slow cooker.  My, how I love our slow cooker!

I decided on this chicken marsala recipe that I had made once last year.  The first time I made it, I followed it exactly.  This time, however, I made  a few changes (Craig called them improvements) based on other recipes I had read.  Last time, we both enjoyed the slow cooker chicken marsala.  It was easy and pretty tasty.  This time, we LOVED the chicken marsala.  I don’t know the last time I saw Craig eat that much in one serving.

Oh, and for anyone who was worried, you will be happy to know that by the end of the day on Friday, I was actually feeling great!  I can’t believe how quickly I got better.  Thank you, immune system!

Recipe Adapted from:


  • 1 1/2 tsp vegetable or canola oil
  • 1 clove garlic, fine chopped
  • 1.5-ish lbs chicken breast (boneless, skinless)
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried basil
  • 3/4 cup marsala (cooking) wine
  • 3/4 cup (low sodium) chicken broth
  • 1 tbs butter or margarine, broken into small pieces
  • 8 ounces fresh mushrooms, sliced
  • 2 tbs fresh parsley, chopped

Update: While I didn’t seem to have this problem the first time I made this (or didn’t notice), the sauce had been a little more liquidy than I wanted the last few times, and I ended up adding more flour at the end.  The last time I made this, I went ahead and doubled (or just short of it) the dry ingredients (flour, salt, pepper, and dried basil).  It turned out great!…just a little thicker than before.  It’s really up to your personal preference, but I wanted to offer that as an option, as well.  🙂


In the slow cooker, spread the oil and chopped garlic evenly over the bottom.  Lay your chicken breasts in the slow cooker on top of the oil and garlic (try not to have them completely overlapping).  Mix the flour, salt, pepper, and basil together, then sprinkle over the chicken.  Combine the wine and chicken broth together, and then pour into the slow cooker.  Dot the butter over the chicken breasts, and then dump in the mushrooms.  Cook on low for 6 hrs.  When six hours are up, pull the chicken and put on serving dish.  Stir the sauce and mushrooms and little and then spoon it over the chicken.  Sprinkle with parsley.  Serve over pasta, rice, or even mashed potatoes (though pasta is our favorite for this particular meal).

Stuffed Green Peppers in the Crock Pot

Stuffed Green Peppers in the Crock Pot

Since Craig and I got married, I definitely became an intense sale shopper.  Every week, I pull up the Publix and Bi-Lo weekly ads, compare prices, and make a shopping list for each store based on the best sales.  A lot of times, the best deal means buying more of an item, like “value-packs” of meat.  This isn’t a problem for me, except with the ground beef.  I never take the time to separate the ground beef before I freeze it, because I really like dealing with raw meat as few times as possible.  I’d rather just cook all the meat up at once and plan to eat ground beef more frequently that week than having to touch the raw meat in order to separate it and THEN touch it again for each of the meals that I’m making.  It may seem lazy, but it’s really because I’m so paranoid about having the kitchen completely sanitized after touching raw meat.  It’s not just about washing my hands.  I have to wash my hands, wipe down the counters, then go back and use Lysol wipes on the counters and anything on them, and then I scrub and use Lysol wipes on the trashcan, its lid, and the sink.  And I generally like to do this before I move on to preparing any other part of the meal if possible.  It takes a surprising amount of time when were in the middle of trying to prepare dinner.  I’m sure my paranoia has to do with all the research I did and documentaries I watched as a health major, so I guess I can thank my Furman Professors for making me like this.

So since I made taco salads for Craig and myself last Saturday, I had to decide what I was going to do with the rest of the ground beef. At first I thought about making one of our typical week-night dishes, like dirty rice, but then I remembered this recipe!  I had been wanting to try stuffed green peppers in the crock pot for quite some time, so I was excited to finally give it a try.  I browned all the meat on Saturday, and then separated it into to halves.  I seasoned the first half for taco salads that day, and then I saved the second half for this recipe on Sunday.

This recipe was incredibly easy, and I was quite happy with how it turned out.  Craig really loved it, which made me even more ecstatic!

Recipe From: Crockin’ Girls


  • 4-6 Green Peppers, tops removed and seeded
  • 1 lb of ground beef
  • 1/3 cup of raw (uncooked) rice
  • 2/3 cups of water
  • 1/2 cup of onion, chopped
  • 1/2 tsp of salt + a little bit for lightly salting
  • 1/2 tsp of pepper
  • 1/4 tsp of garlic powder
  • 1/4 cup ketchup
  • 3 carrots, cut into pieces
  • another 1/2 cup water
  • another 1 cup of ketchup


Brown or partially brown the meat (mainly so that you can drain it of the grease).  Wash the green peppers and drain well.  Lightly salt the cavity of the green peppers.  In a medium bowl, combine ground beef, rice, 2/3 cups of water, onion, salt, pepper, garlic powder, and 1/4 cup of ketchup.  Mix well.  Stuff the green peppers about 2/3 of the way full with the ground beef mixture. Arrange the green peppers in the crock pot, using the carrot pieces to help support and secure the pieces.*  You may stack the green peppers if you need to.  Mix together 1 cup of ketchup with 1/2 cup of water, and pour over the green peppers and carrots.  Cover and cook on low for 6-8 hours or high for 3 hours.

The top left was when I first put the green peppers in the crock pot and covered them with the ketchup/water mixture. The top right was after about 6 hrs of cooking on low. The bottom is obviously one of the delicious stuffed green peppers after I removed them from the crock pot. Yum!

*I actually did not need to use the carrot pieces to support my green peppers, as the green peppers fit in the crock pot just right and stood up without any problem.  However, since I had already peeled and cut the carrots up, anyway, I placed them around the green peppers in the crock pot to have as part of my meal.

This is another fabulously easy and delicious meal!  What we didn’t eat for dinner Sunday night, I had for lunch throughout the week!  Oh, how I love leftovers!

Happy pepper stuffin’!

“Get Well Soon” Chicken Noodle Soup

An Instant Slow Cooker Classic

So unfortunately, after a fabulous Labor Day Weekend with my family, this work/school week started out with the hubster getting sick.  Padre and my twin brother, Alex, were not feeling well over the weekend, so with that many people in such close quarters, we all knew that someone was going down.  The question was, of course, who?  Of course, no one ever “has time” to be sick.  We’re all too busy, we have too many things going on and too many commitments.

I actually kept thinking how funny it was to me that everyone was trying to explain to each other why they really couldn’t get sick, where as everyone else apparently just “couldn’t get sick.”  Maybe it’s my family’s competitive nature, but I was wondering what that conversation actually accomplished.  It’s not like germs were going to say, “Oh, well this person really doesn’t have time for us, so we’ll go infect that person instead,” although that would be quite considerate.

My other thought was that I wasn’t helping by including myself in the “who actually can’t get sick” conversation, but I did, anyway.  The difference was that I wasn’t trying to explain to everyone why I couldn’t get sick.  I was trying to explain to everyone why Craig couldn’t get sick.  Sure, someone would probably end up getting sick this week, but I just kept hoping it wouldn’t be Craig.  I would be better off getting sick instead, or if Craig did have to get sick, he needed to be able to hold it off a little longer.  There were too many things going on this week, from volunteering at a free clinic, to a Wednesday night class Craig is taking this term (besides his regular classes), to being a supplemental instructor for first year students, to lab.  This week was just not the week for Craig to get sick.

Except apparently it was.

So with our home still in total disarray from the weekend, I set out full-force on a mission: To create a great “Get Well Soon” chicken noodle soup!  So what exactly are the components that make up a “Get Well Soon” chicken noodle soup?  Well, this was my list of requirements:

  • The recipe had to make a legitimate amount of soup without a lot of extra effort.
    • Nobody wants to have to make a new batch of soup every day or two when sick.  When you are sick and tired, you want the soup ready to go at almost a moment’s notice, so that means that you definitely want leftovers.  Even though I’m not sick (yet), I don’t want to have to make soup for Craig every couple of days while he is sick.  You could say that makes me an undedicated wife, or you could say that makes me a loving and resourceful wife who prefers to spend her time wisely.  If I can get it all done at once, why not?  Plus, I wanted to make enough soup that I would at least have a little bit ready for me if I do get sick.  Even if I have to make another batch, I want to be able to eat some soup first to give me the energy I need to make more.  And, BONUS, if we don’t use it all up, we can freeze what is left so that we have some to heat back up when we need it later this fall or winter.
  • It had to be made in the crock pot.
    • So I’m not currently sick, and I could have definitely made some chicken noodle soup in a big pot on the stove instead.  However, I wanted this recipe to be something that I could repeat later on, whether it is Craig who is sick or me or even (way in the future) one of our little “Craig-lings” (that’s what my parents call our future children).  When I am sick and achy and have a fever, the last thing I want to do is to have to stand over a stove, stirring soup while my legs are begging mercy for me to lay back down, and the steam and heat rise up, surround, and attack me, causing the beads of sweat I may have already have from the fever to turn in to a raging river of sweat pouring down my body as my temperature continues to escalate.  No, no.  I want the soup to basically make itself while I lay in bed, willing my body to get better.  And in the future when I have kids, I feel like I’m going to want to be able to focus on caring for them when they are sick, or if Hubster is sick, I would like to be able to get the kids out of the house to go do things so Hubster can actually rest.  I mean, Jada can be high-maintanence for a pup sometimes, but I am pretty certain kids will require even more effort than she does.  So, yeah, if this was going to be a recipe I could definitely use over and over again in the future, the crock pot was a must.
  • It had to use boneless chicken breasts instead of a whole chicken or chicken pieces.
    • There are plenty of soups out there that use whole chickens or chicken pieces, and quite honestly I would probably enjoy just about every one of them.  I’m really not picky.  However, I stock up on boneless, skinless chicken breasts when they are BOGO at the grocery store, so I always have some in the freezer.  As I made clear in my previous point, I want a soup that requires little effort in preparation so that I can still make it when I’m sick or don’t have a lot of time.  Plus, when someone is eating chicken noodle soup because they are sick and not just because he or she is craving it, I am guessing most people don’t want to have to worry about picking out any pieces of chicken bones or anything that got overlooked in the crock pot.  They want to be able to eat the soup in a half-asleep state and put the bowl right to their mouth at the end so they can slurp up all the goodness before returning to their nap.  So for the sake of all the sick soup eaters and slurpers out there, I was determined for the recipe to call for boneless, skinless chicken breasts.  Easier to make, and easier to eat.

So in the end, I got some inspiration from a few different websites, and eventually just decided that I would have to make this my own.  I guess I would say I ultimately adapted this from a recipe I found on the Southern Food section of, but I definitely made some changes so that it would better fit my tastes as well as meet all of my soup requirements.


  • 1 1/2 – 2 lbs of boneless, skinless chicken breasts
    • I just used a three-pack of chicken breasts because that was easiest, and this recipe is obviously all about what is easiest.
  • 5 cups water
  • 5 cups chicken broth
  • 1 tsp seasoned salt
  • 1 tsp salt
    • This is about how much salt I used, but you really need to add more or less to tasted, based on whether you are using low sodium chicken broth, plan on eating your soup with saltine crackers, etc.
  • 1/4 -1/2 tsp pepper
  • 1/2 onion, diced
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1/4 cup fresh parsley, chopped
    • You could use 3-4 tbsp dried parsley instead, and it would work fine.  I just personally prefer using fresh ingredients when I can, but honestly, if I am making this soup when I am actually already sick in the future, I will just go for the dried parsley if I already have all the other ingredients on hand and want to avoid a trip to the grocery store.
  • 1/2 tsp dried basil
  • 1 bay leaf
  • 8-10 oz noodles
    • I used extra wide egg noodles, and those were awesome in this!


Place all the ingredients except the noodles in your slow cooker.  Cover and cook on low for 5-6 hours.  Remove the chicken and bay leaf.  Cut up or shred the chicken, and then return it to the slow cooker.  Cook your noodles separately* and add them as you serve the soup.

*Instead of cooking the noodles separately, you could add them when returning the chicken to the crock pot, and then continue to cook another hour on low or thirty minutes on high.  I knew that I would be ready to eat by the time I shredded my chicken and returned it to the slow cooker, so I went ahead and cooked the noodles so they would be ready.  I also chose to just add them to each bowl I served instead of tossing them into the slow cooker because since I knew I was planning on having leftovers to use throughout this week, I didn’t want the noodles sitting in there the whole time and getting too soggy.  Plus, Craig and I can add more or less noodles to our soup that way, depending on personal preference.  If we end up freezing some soup for later, I will just boil up some more noodles when we pull the soup back out.  This time, I actually just went ahead and cooked an entire 16 oz bag of noodles, and we are using what we want in the soup, and when we are done with the soup, we will probably just have what is left of the noodles as regular pasta.

I was a little nervous making this, as I am still working up my confidence in the kitchen, but I really enjoyed the soup (besides the fact that I was sweating because it is still in the 90s here in Charleston), and it really seemed to hit the spot for sick Hubster.  We had it for dinner last night, and then he actually had it again for breakfast this morning because nothing else was sounding as good.

So whether you or a loved one is getting sick, or if you’re just craving some easy, tasty chicken noodle soup as the cooler weather approaches, give this recipe a try.  And if you getting sick or are already sick, please get well soon!

Slow Cooker Honey [Sesame] Chicken

Posted on
Slow Cooker Honey [Sesame] Chicken

So I found one version of this recipe last year on Pinterest, but I wanted to look into some other recipe versions before I committed.  Well, I realized that all the recipes are essentially the same, or very similar, so it really didn’t matter which one I used.  The only real difference is whether you like more or less of the sauce with a given amount of chicken.  My personal opinion is that you can never have too much.  If you end up having leftover sauce after you have eaten all the chicken, you can just pour some on rice later on as a tasty leftover…and I am ALL ABOUT making leftovers stretch as long as they can.  🙂

This recipe is so easy and insanely delicious.  It has definitely become a slow cooker staple in the McKinney household!


  • 1 1/2 lb chicken breasts
  • salt and pepper
  • 1 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup diced onion
  • 1/4 cup ketchup
  • 2 Tbs canola/vegetable oil
  • 2 cloves minced garlic
  • 1/2 tsp red pepper flakes
  • 4 tsp cornstarch dissolved into 6 Tbs water (You don’t need this until the end.)
  • sesame seeds (optional)


Season  both sides of the chicken with the salt in pepper, and place in the slow cooker.  In a small bowl, combine and mix the honey, soy sauce, onion, ketchup, oil, garlic, and red pepper flakes. Pour honey mixture over the chicken and cook on low for 3-4 hours (I do 3 hours) or high for 1 1/2 – 2 1/2 hours (I do 1 1/2 hours).  Remove the chicken from the slow cooker, leaving the sauce. In a bowl, dissolve 4 tsp of cornstarch into 6 Tbs of water.  Combine this with the sauce in the slow cooker.  Shred or cut the chicken into bite-sized pieces and put it back in the slow cooker to mix in with the sauce for a few minutes.  Serve over rice or noodles, and sprinkle some sesame seeds on top if you wish.

Whether or not I put sesame seeds on top really just depends on whether I remember or not.  I clearly forgot tonight.  We usually have ours over rice, with either broccoli or peas as a side.  Tonight, we followed it up with some delicious peanut butter chocolate chip cookies for dessert.  What a delicious evening!

Garlic Brown Sugar Chicken

To my excitement, this weekend was one of very few since Craig’s and my marriage that it was really just us and Jada.  No company in town and no traveling.  While we love seeing our family and friends, it’s nice to get a little down time every now and then so we can take a deep breath and simply enjoy each other’s company.  Of course, a weekend alone never really means a weekend alone, as Craig’s med school studies are absolutely determined to be our third wheel everywhere we go, but we know that’s just the way it’s going to be for quite some time.

Craig had to be up before 7:00am on Saturday to get an early start on studying before the Gamecocks game, so I decided to get up with him and make myself productive, as well.  While I did not get nearly as much cleaning done as I had hoped, I did get the chance to try a new slow cooker recipe: Garlic Brown Sugar Chicken!

I found one version of this recipe at Slow and Simple, and I think what made me want to try it is the interesting combination of ingredients.  I really did not know what to expect, but I was excited to try something new!  I made a few changes based on reviews and to suit Craig’s and my taste.  Craig and I both thought it was pretty good.  We enjoyed this chicken over rice and with some broccoli on the side.  It has a bit of a tangy taste to it, and maybe a tiny bit of a kick.

2-4 chicken breasts – whatever suits your family’s needs (We used 4 so we could have leftovers.)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda (We used Sprite.)
2-3 Tbls minced garlic
2 Tbls soy sauce
1 tsp cayenne pepper
1+ cups cornstarch

Place chicken in crock pot.  Combine everything else, except the corn starch.  Mix well, and then poor over chicken.  Cover crock pot and cook on low for 6-7 hours.  I cooked it for 6 1/2 hours and then turned the crock pot to warm while I prepared everything else.  I’ll probably try to cook it for closer to 6 hours next time.  Remove the chicken and add cornstarch crock pot to thicken the juices to your liking.  Mix well, and then poor the juice over the chicken and rice (if you have it with rice) and enjoy!

Now all I have to do is wait!

Dinner time!

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