I shared a photo of my crockpot vinegar chicken on Facebook a few weeks ago and several people asked for the recipe, so here it is. This meal was inspired by the shredded vinegar chicken at our local Whole Foods. My attempt to guess at the recipe was unsuccessful, in the sense that it tasted nothing like it, but it was still delicious. It fed all four of us for dinner and lunch again the next day. This is a real food recipe that you can prep in under 10 minutes and let the crockpot do the rest of the work while you go about your day. I served it with quinoa and green beans cooked with expeller pressed coconut oil, sea salt and black pepper.
- 4 organic chicken breasts
- 3 tablespoons of expeller pressed coconut oil (if it’s not expeller pressed you will taste the coconut)
- 1 onion thinly sliced
- 2 bell peppers (red, orange or yellow) thinly sliced
- 3 tablespoons of raw honey
- 3/4 cup apple cider vinegar
- 1 1/2 cups of chicken broth
- sea salt and black pepper
Directions for crockpot vinegar chicken:
Put all of the ingredients into a large crockpot starting with the veggies and ending with the chicken broth. Cook on high for 4 hours then on low for approximately 2 hours until you can shred the chicken easily with a spoon.
The finished product will look something like this. Serve with whatever sides you like. We went with quinoa and green beans, but a side salad would be great and easy.
Do you have a favorite crockpot recipe?