Slow Cooker Brown Sugar Chicken Recipe 455

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SLOW COOKER BROWN SUGAR & GARLIC CHICKEN RECIPE - (4.4/5)



Slow Cooker Brown Sugar & Garlic Chicken Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 10

4 to 6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar or apple cider vinegar
1/4 cup lemon-lime soda (I used Sprite)
2 to 3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon fresh ground pepper
2 tablespoons corn starch
2 tablespoons water
Red pepper flakes (optional)

Steps:

  • Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6 to 8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2 to 3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, but we had ours with a baked potato on the side (It's good on top of the potato too!)

SLOW COOKER BROWN SUGAR CHICKEN RECIPE - (4.5/5)



Slow Cooker Brown Sugar Chicken Recipe - (4.5/5) image

Provided by rrxing

Number Of Ingredients 10

3 pounds of chicken thighs, skin removed
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama), or to taste
1/4 teaspoon of garlic powder, or to taste
1/2 cup of light brown sugar, packed
1 (6 ounce) can of pineapple juice
1/3 cup of soy sauce
2 tablespoons of cornstarch
2 tablespoons of water

Steps:

  • Remove skin from chicken and season lightly with the salt, pepper, Cajun seasoning and garlic powder. Pat seasoning into chicken and place into the slow cooker. Whisk together the brown sugar, pineapple juice and soy sauce; pour around chicken. Cover and cook on low for about 5 to 6 hours, depending on the size. Use a wide spatula to remove the chicken from the slow cooker to a platter and loosely tent with aluminum foil; set aside to prepare the glaze. Turn cooker to high until mixture comes to a boil, or transfer to a saucepan for the stovetop. Whisk together the water and cornstarch until there are no lumps. Slowly stir into the boiling sauce until fully incorporated and continue boiling for about 3 to 4 minutes or until mixture thickens. Remove from heat and let rest a moment. Brush the sauce over each chicken thigh and serve the remaining sauce at the table. Cook's Note: I also added a few grinds of Rachael Ray's Perfect Poultry seasoning to the chicken with this batch, which contains sea salt, black pepper, onion, sage, rosemary and thyme. I use low sodium soy sauce so I can control my added salt.

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