3 to 5 pounds of chicken meat
1/4 cup soy sauce
4 cloves garlic, chopped
1 teaspoon black pepper
1/2 teaspoon salt
1/2 cup apple cider vinegar
4 bay leaves
1.5 cups shredded carrots
1 yellow onion, sliced in rings
Assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, bay leaves, and vinegar the night before. Place into the fridge overnight.
Slice the onion in rings and place the rings at the bottom of the crockpot. Add in the shredded carrot. Pour the contents of the zipper bag over of the onions and carrots.
Cook on low for 7-8 hours, or on high for 4-5.
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