Korean vinegar chicken crockpot

Yield: 4 servings

Measure Ingredient
8 \N Boneless, skinless chicken
\N \N Breasts
½ cup Apple cider vinegar
4 \N Bay leaves
2 eaches Garlic cloves, minced
\N \N Dash of pepper
1 tablespoon Worchestershire sauce

Simmer all ingredients in medium sized non- aluminum pan over medium heat for 1 hour. Do not boil vinegar out.

This is also a great recipe to put into the crockpot on low and let cook all day (around 8 hours). Great served over rice for a fast dinner. To keep the liquid from boiling out, we double the amount of vinegar (dilute with a little water or chicken broth).

Posted by Loren Martin on ILink Cuisine

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