Crock Pot Sweet Garlic Chicken (Sticky & Fall-Apart Tender)

Instructions

Lightly spray the inside of your slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier. Place the chicken breasts in the bottom of the slow cooker in a single layer if possible.
In a medium bowl, whisk together the brown sugar, vinegar, lemon-lime soda, minced garlic, soy sauce, and black pepper until the sugar is mostly dissolved and the mixture looks smooth.
Pour the sauce evenly over the chicken, making sure all pieces are coated. Cover with the lid.
Cook on LOW for 6–8 hours or on HIGH for 4 hours. The chicken should be extremely tender and may begin to shred on its own when lifted.
Carefully remove the chicken from the slow cooker and place it on a plate. Pour the remaining cooking liquid into a saucepan.
Place the saucepan over high heat. In a small bowl, mix the cornstarch and water until smooth, then whisk it into the sauce.
Bring the sauce to a boil and cook for 2–3 minutes, stirring constantly, until it thickens into a glossy glaze.
Remove the sauce from the heat and let it sit briefly; it will continue to thicken as it cools.
Return the chicken to the sauce or spoon the glaze generously over the chicken. Sprinkle with red pepper flakes if desired.