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Ingredients
1 Pound chicken thighs, boneless, skinless
8 Ounces baby carrots, halved
1 Cup brown sugar
1/3 Cup apple cider vinegar
1/2 Cup lemon-lime soda
4 Large garlic cloves, minced
3 Tablespoons soy sauce
1/2 Teaspoon kosher salt
1/2 Teaspoon black pepper
Crushed red pepper flakes
1/4 Cup fresh parsley, chopped
Cooked rice
Instructions
Coat a 5 quart crockpot with nonstick cooking spray, place chicken and carrots inside.
In a large bowl, whisk together brown sugar, vinegar, soda, garlic, soy sauce, salt, black pepper, and a sprinkle of crushed red pepper flakes, until combined. Pour over chicken and carrots.
Cover and cook on LOW for 5 to 6 hours. Remove chicken and shred with two forks.
Divide rice onto plates and place shredded chicken and carrots on top. Drizzle a generous amount of the cooking liquid over the chicken, and sprinkle with some parsley. Serve immediately.