Not a fan of corned beef? Our chicken version brings a touch of the flavor to this St. Patrick’s classic, but with a more delicate flavor. It starts with a dry brine that will create a juicy texture. After a simple sear the crockpot does the rest of the work.
2 Large Chicken breasts (1.25 lbs)
1 tsp Smoked paprika
1 tsp Paprika
½ tsp Garlic powder
¼ tsp Sugar
3 tsp Salt
2 Tbsp malt vinegar
3 Cups chicken broth
1 Bay leaf
4 Cloves of garlic, sliced