Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts, but they tend to be leaner and can dry out faster. To keep them juicy, reduce the cooking time by about 30 minutes when using the slow cooker.

Can I make this recipe without a slow cooker?

Absolutely! You can bake the chicken at 375°F (190°C) for 25-30 minutes or cook it in a covered skillet over low heat for about 20-25 minutes , flipping halfway through.

How do I thicken the sauce?

If you prefer a thicker sauce, transfer it to a saucepan after the chicken is done cooking. Simmer over medium heat for a few minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) until it reaches your desired consistency.

Can I prepare this recipe in advance?

Yes! You can marinate the chicken in the sauce overnight in the fridge for even more flavor. You can also cook it in advance and store it in the refrigerator for up to 4 days.

Slow Cooker Brown Sugar Garlic Chicken

Name: Slow Cooker Brown Sugar Garlic Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs or breasts; ½ cup brown sugar; 4 cloves garlic, minced; ¼ cup soy sauce; 1 tablespoon apple cider vinegar; ½ teaspoon salt; ½ teaspoon black pepper

Ingredients

Scale

4 boneless, skinless chicken thighs or breasts
½ cup brown sugar
4 cloves garlic, minced
¼ cup soy sauce
1 tablespoon apple cider vinegar
½ teaspoon salt
½ teaspoon black pepper

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Instructions

Prepare the Chicken: Pat the chicken dry with a paper towel to help the sauce cling better and ensure even cooking. If using large chicken breasts, consider cutting them in half for even cooking.
Make the Sauce: In a small bowl, whisk together the brown sugar, minced garlic, soy sauce, apple cider vinegar, salt, and black pepper until the sugar dissolves.
Assemble in the Slow Cooker: Arrange the chicken in the slow cooker in a single layer, then pour the sauce over the top, ensuring each piece is well-coated.
Cook the Chicken: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and easily shreds with a fork. For chicken breasts, check for doneness around the 5-hour mark on low to prevent overcooking.
Thicken the Sauce (Optional): If you prefer a thicker sauce, transfer the liquid to a saucepan and simmer over medium heat for a few minutes until slightly reduced. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce before simmering.
Serve and Enjoy: Serve the chicken hot over rice, mashed potatoes, or with roasted vegetables, spooning the flavorful sauce over the top for extra taste.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheating: Warm gently in the microwave or on the stovetop over low heat. Add a splash of water or broth to loosen the sauce if needed.
Flavor Boost: Add a pinch of red pepper flakes for heat, or stir in a tablespoon of honey for extra sweetness.
Crispy Finish: For a crispy caramelized top, broil the cooked chicken for 3-5 minutes before serving.

Author: Ashely
Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 280
Sugar: 18g
Sodium: 720mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 32g
Cholesterol: 95mg