1 cup distilled white vinegar
3/4 cup lemon juice
1/2 cup distilled white vinegar
1 tablespoon beef bouillon granules
1 tablespoon dried parsley, crushed
1/8 teaspoon ground black pepper
1 teaspoon salt
1/8 teaspoon peppermint extract
1/8 teaspoon ground lime juice
1/2 teaspoon salt
1 dash ground black pepper
In a medium saucepan, combine distilled white vinegar, lemon juice, distilled white vinegar, bouillon powder, parsley, black pepper, salt and peppermint extract. Bring to a simmer over medium heat.
Remove chicken from marinade and discard marinade. Gently pour pan into slow cooker. Cover with lid of larger pot, securing with kitchen twine or toothpicks. Place on top of pot if desired. Top with remaining marinade, stirring to dissolve. Cover tightly with aluminum foil or plastic wrap.
Cover, and cook on Low-medium-low 6 to 8 hours.
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