*Note: The chicken cooks up with quite a lot of juicy sauce. I prefer lightly draining the sauce and serving it on the side so that it isn't so "soupy" as we are dishing it up over our rice. Serve it as you please!
Maria's note: This is a really good, mild chicken dish. We had leftovers, so I just shredded the chicken and reheated it with the juice on the stove top and it was still great.
4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium 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.