serves 4 to 6
3 to 5 pounds of chicken meat (see NOTE below) (bone-in or out is fine, your choice)
1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free)
4 cloves garlic, chopped
1 teaspoon black pepper
1 teaspoon kosher salt
1/2 cup apple cider vinegar
4 bay leaves
1 1/2 cups shredded carrots
1 yellow onion, sliced in rings
The Directions.
Use a 6-quart slow cooker.
If you have the time to assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, and vinegar the night before, do so.
The chicken will be much more flavorful if left to marinate overnight. Then dump out in the morning on top of the vegetables.
Otherwise, assemble everything in the morning.
Cook on low for 7-8 hours, or on high for 4-5.
This is done when the chicken is cooked through and has reached desired tenderness.
NOTE: Chicken breast has very little fat and can sometimes have a "stringy and dry" texture.
To rectify this, shred the chicken completely and give it 30 minutes or so to soak up the yummy sauce.
Also, you can add a pat of butter or some olive oil to help with the dryness.
(PS, this is why I like using thighs -- the dark meat has a bit more fat and oil which helps with "mouth feel".
;-)
