Slow Cooker Brown Sugar Chicken (Printable)

Tender slow-cooked chicken glazed with brown sugar and garlic, ideal with rice, potatoes, or roasted vegetables.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Sauce & Seasonings

02 - 1/2 cup packed brown sugar
03 - 4 cloves garlic, minced
04 - 1/4 cup low-sodium soy sauce (use gluten-free soy sauce if needed)
05 - 1/4 cup chicken broth
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon red pepper flakes (optional, for heat)

→ Garnishes (optional)

11 - Chopped fresh parsley
12 - Sliced green onions

# Directions:

01 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
02 - In a medium mixing bowl, whisk together the brown sugar, minced garlic, soy sauce, chicken broth, apple cider vinegar, dried thyme, black pepper, smoked paprika, and red pepper flakes until well combined.
03 - Pour the sauce mixture evenly over the chicken breasts, ensuring they are well coated.
04 - Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is cooked through and tender, reaching an internal temperature of 165°F.
05 - For a thicker sauce, remove the chicken and transfer the sauce to a saucepan. Simmer for 5 to 10 minutes until reduced. Alternatively, stir 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water into the slow cooker sauce and cook on high for 15 minutes.
06 - Serve the chicken hot, spooning the sauce generously over the top. Garnish with chopped fresh parsley or sliced green onions if desired.

# Expert Advice:

01 -
  • The sauce walks a perfect line between sweet and savory, and you will want to drizzle it over everything from rice to roasted broccoli.
  • It practically cooks itself, which means you can walk the dog, help with homework, or simply collapse on the couch while dinner handles itself.
02 -
  • Do not lift the lid during cooking to check on it, because every peek adds roughly 15 minutes to the cook time and lets precious moisture escape.
  • If you substitute chicken thighs, check for doneness a little earlier since their fat content can make the sauce thinner than expected.
03 -
  • Pound the chicken breasts to an even thickness before cooking so the thinner ends do not dry out while the thicker parts catch up.
  • If you want a caramelized finish, pop the cooked chicken under the broiler for two minutes with a generous spoonful of sauce on top.

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