Root Beer Braised Chicken

Look how juicy that chicken is! Braised with root beer, vegetables and pantry-staple herbs, this might be the most flavorful, moist chicken you will ever eat.

And the best part is, you can simmer the chicken for hours while you tend to other things. I made the dish on my stovetop, but you can certainly use your slow cooker and leave it alone for 6-8 hours. Just dump everything in the slow cooker and let it go (6 hours on high, 8 hours on low). Shred the chicken directly into the slow cooker before serving.
You can also make the dish 100% gluten-free. I served the chicken on small tortillas (street taco-size), but you can also serve the meat and veggies in lettuce cups, over rice, or completely by itself.

Root Beer Braised Chicken 

1 tablespoon olive oil
1 cup chopped carrots
1/2 cup minced onion
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and ground black pepper
2 cups root beer of choice
1/4 cup ketchup
2 tablespoons balsamic vinegar
1 pound boneless skinless chicken breasts
Chopped green onions for serving
For serving:
Small tortillas, or lettuce cups, or rice, or slider buns, or nothing!

Heat the oil in a large saucepan over medium heat. Add the carrots, onion and garlic to the pan and cook for 5 minutes, until soft. Add the oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon salt and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the root beer, ketchup and vinegar and bring to a simmer. Add the chicken and return to a simmer. Reduce the heat to low, partially cover and simmer for 20 minutes, until the chicken is cooked through and fork-tender.
Use two forks to shred the chicken directly into the sauce (if it's easier to transfer the chicken to a bowl first, do that). Simmer for 5 to 10 more minutes, until the sauce thickens. Serve in tortillas, in lettuce cups, over rice, on slider buns, or all by itself!
Serves 4