The Humpherys Family

Sweet and Sour Shredded Chicken

Recipe Added:  11/9/2011
4-6 B & S chicken breasts
2 Tbsp butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
1 onion, diced
1 Tbsp soy sauce
1/2 tsp dry mustard
1 cup beef broth
In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.
Notes
For a Mexican flavor: 1 1/4 teaspoon cumin, 1 tablespoon chili powder, 1/2 teaspoon coriander, 1/4 teaspoon paprika, 1 1/2 teaspoon salt, 1/2 tsp black pepper, 1/3 cup chicken broth, 1/3 cup cilantro leaves, chopped, 2 limes, 1 large onion, chopped, 1 can diced green chilies, 4 garlic cloves, minced, 1 tablespoon olive oil.
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