Slow Cooker Brown Sugar Garlic Chicken
I rely heavily on slow cooker meals to feed my family on busy weeknights. With just a little planning and almost no effort, this slow cooker brown sugar garlic chicken is on the table when dinner time hits. A dump and cook meal made with just five ingredients and 5 minutes of prep time, bursting with flavor and always a hit!
I have a few meals up my sleeves that always save the day and make dinner a cozy experience with little to no effort. This Szechuan chicken is another one that takes just 30 minutes to make and tastes better than takeout. Another one that I truly love is this corned beef and cabbage, huge points for having delicious leftovers for sandwiches the next day.
Table of contents
The brown sugar garlic chicken is coated in a sweet and savory sauce that boasts a complex aroma from the smoked paprika and sesame oil. The chicken is so tender, it melts in your mouth. The sauce is mouth-wateringly good and worth soaking every bite with some fluffy rolls or drizzled over rice. This hassle-free meal is elegant enough for special occasions, yet so easy to make that it’s totally worth cooking on a regular day.
Why you will love this recipe
- Because it is easy: I dump everything in the slow cooker and go about my day, letting it cook itself. By the time I have to serve dinner, I have an effortless and delicious meal.
- So few ingredients are needed: With just some chicken, garlic, and brown sugar, the only other ingredients needed are the seasonings for taste.
- All in one pot: It is also easy to clean up since I make everything in one pot. As you can see, prepping this meal is a breeze, but the results further exceed expectations.
- It is economical too: For less than $10, I can feed the whole family!
What you will need
- Chicken: I prefer bone-in, skin-on chicken thighs because they are juicier, and the skin retains all the extra flavor.
- Wet ingredients: Sesame oil serves as the base for the sauce, holding everything together and imparting a rich, savory flavor with a hint of nuttiness. I also like to add a bit of hot sauce to balance out the sweetness of the brown sugar and give it a bit of heat.
- Seasonings: Garlic is the most essential flavor in this recipe, so I always mince it myself just before using it. I want it to be fresh and moist with a robust flavor and aroma. Brown sugar is also a key ingredient, so be sure to get a top-rated brand. I also add some smoked paprika for a deep and complex flavor that complements the rest of the ingredients. Kosher salt and ground black pepper are also used to taste.
How to make
Mix the sauce: First, combine all the sauce ingredients in the slow cooker and mix until thoroughly combined.
Toss the chicken: Then, I add the chicken thighs and toss them until they are completely coated on all sides.
Cover and cook: Now, I place the chicken skin side up, cover the pot, and cook it on low for seven to eight hours or on high for four hours.
Rest and serve: Afterward, I let it rest for 10 minutes before serving.
Expert tip
Why I use thighs for this recipe
Although I like to use chicken breasts for many recipes, thighs are perfect for this one because they stay tender and moist throughout the long cooking time without adding a lot of liquid. I dislike having to dilute the flavors of brown sugar and garlic with liquids to prevent the meat from drying out. Also, the dark meat has a richer flavor that pairs well with the robust garlic taste.
More tips to consider:
- Use a slow cooker liner to make cleanup a breeze. These things are fantastic!
- There is no need for extra liquid. Some people do not like cooking in a slow cooker without adding liquid, but the chicken will provide plenty of its own.
- To thicken the sauce at the end, use a cornstarch slurry. Mix one teaspoon of cornstarch with one teaspoon of cold water until the cornstarch dissolves. Then, add it to the sauce and let it cook for another 30 minutes.
- Don’t skip the salt and pepper. Sure, the garlic and brown sugar are important in this recipe, but salt and pepper are essential seasonings that enhance other spices.
- For crispy chicken, place it under the broiler for a few minutes before serving.
Recipe variations and add-ins:
- Make it smoky – Add a little liquid smoke to give this brown sugar garlic chicken a smoky flavor.
- Add some heat—For spicy food lovers, I add ½ a teaspoon of crushed red pepper flakes.
- Add some veggies – To make this a heartier chicken dish with extra flavor, I sometimes add chopped carrots, potatoes, onions, and bell peppers under the meat.
- Different meat: Instead of chicken, you can substitute it with turkey or pork for the same results.
- Sweeter meat: I sometimes add homemade apple cider to the slow cooker to give the chicken a sweeter, more caramelized flavor.
Serving suggestions:
Since this chicken is both sweet and savory, it pairs well with a wide range of side dishes! Some of my favorite sides include roasted peppers, garlic roasted potatoes, and roasted brussel sprouts. These brown sugar-roasted sweet potatoes are also delectable with a glaze that makes them crispy on the outside and flaky and tender on the inside.
For a change of pace, I can serve this chicken with creamy mashed potatoes or coconut rice. These recipes are effortless, requiring just a few ingredients and only five minutes of prep time. For dessert, I like to surprise everyone with these chewy and sweet brown sugar cookies or molasses cookies. The buttery, warm flavors complement this meal perfectly.
How to store leftovers:
- Refrigerate: When I have leftovers, I put them in a sealed container, and they will stay fresh for several days in the refrigerator.
- Freezing: To keep the chicken longer, I place it in heavy-duty freezer bags with just a couple of pieces per bag. Then, I squeeze out the excess air and seal it tight, so it stays fresh for up to three months.
- Defrost: The night before serving, I put the frozen leftovers in the refrigerator to thaw.
- Reheating: When reheating, I use the air fryer if I want it to be crispy. Just a few minutes at 350 degrees F will do the trick. If I am in a hurry and don’t care about the crispiness, the microwave can warm it up in under a minute.
Frequently asked questions
The most common cause of this is overcooking. I strongly recommend checking the temperature of the meat after about six hours to ensure it is not overdone. Undercooked meat can be fixed, but once it is overcooked, there is nothing that can be done. The moisture is already squeezed out, causing the chicken to break down. The temperature should be 165 degrees F when it is done. It will continue to rise as it rests.
This usually happens when you brine or marinate it for too long. My recipe does not call for brining or marinating, but if you do, it should not be brined for longer than 30 minutes or marinated for longer than 24 hours. The acidity in the marinade causes the muscle fibers to break down, making them feel mushy and chalky. It also breaks down the protein, resulting in an uneven texture.
Although I prefer to thaw mine overnight in the refrigerator for the best texture and taste, there are faster ways to do it. For example, it can be sealed in a freezer bag and submerged in cold water in a large bowl. I like to put mine in two separate baggies just to be sure they won’t leak. Then, I change the water every 30 minutes, ensuring it remains cold, until the mixture is completely thawed. It can also be melted in the microwave using the defrost setting, following the instructions provided with your microwave.
More crockpot recipes to try:
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Slow Cooker Brown Sugar Garlic Chicken
Ingredients
- 4 chicken thighs bone-in and skin-on
Sauce:
- 6 cloves garlic minced
- 1/3 cup brown sugar packed
- 1 tablespoon sesame oil
- 1 tablespoon hot sauce optional
- 1 teaspoon smoked paprika
- 1/2 teaspoon Kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
Garnish:
- chopped green onions
- sesame seeds
Instructions
- In a large crockpot, combine all the ingredients listed under "Sauce" and mix until fully blended.
- Next, add the chicken thighs and toss them with the mixture to coat both sides completely. Ensure the chicken is skin side up.
- Cook on LOW for 7 hours or HIGH for 4 hours.
- To make chicken crispier, broil for a few minutes before serving.
- Enjoy!
Notes
Why I use thighs for this recipe
Although I like to use chicken breasts for many recipes, thighs are perfect for this one because they stay tender and moist throughout the long cooking time without adding a lot of liquid. I dislike having to dilute the flavors of brown sugar and garlic with liquids to prevent the meat from drying out. Also, the dark meat has a richer flavor that pairs well with the robust garlic taste.More tips to consider:
- Use a slow cooker liner to make cleanup a breeze. These things are fantastic!
- There is no need for extra liquid. Some people do not like cooking in a slow cooker without adding liquid, but the chicken will provide plenty of its own.
- To thicken the sauce at the end, use a cornstarch slurry. Mix one teaspoon of cornstarch with one teaspoon of cold water until the cornstarch dissolves. Then, add it to the sauce and let it cook for another 30 minutes.
- Don’t skip the salt and pepper. Sure, the garlic and brown sugar are important in this recipe, but salt and pepper are essential seasonings that enhance other spices.
- For crispy chicken, place it under the broiler for a few minutes before serving.