Can I use chicken breast instead of thighs for this recipe?

Yes, you can absolutely use boneless, skinless chicken breasts. However, chicken breasts tend to dry out more easily than thighs in a slow cooker, so keep an eye on the cooking time and consider reducing it slightly to ensure they remain juicy. Shredding the cooked chicken breasts and returning them to the sauce will also help keep them moist.

How can I make the sauce thicker?

To thicken the sauce, as per the recipe, you'll create a cornstarch slurry by whisking cornstarch with cold water. After removing the chicken, add the slurry to the hot sauce in the slow cooker, whisking constantly. Cook on high for 15-20 minutes, or until it reaches your desired consistency. If you want it even thicker, you can add a bit more cornstarch slurry (mixed with cold water first!) incrementally.

What are the best side dishes to serve with Brown Sugar Garlic Chicken?

This versatile chicken pairs wonderfully with many sides! White or brown rice is a classic choice, as are egg noodles or mashed potatoes to soak up that delicious sauce. For vegetables, consider steamed broccoli, green beans, roasted asparagus, or a simple side salad to add freshness and balance the richness of the chicken.

Can I freeze leftovers of this slow cooker chicken?

Yes, this Slow Cooker Brown Sugar Garlic Chicken freezes beautifully! Allow the chicken and sauce to cool completely, then transfer it to an airtight freezer-safe container or a freezer bag. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce is too thick.

Irresistible Slow Cooker Brown Sugar Garlic Chicken: An Easy Weeknight Winner!

Description

Tender chicken thighs slow-cooked to perfection in a sticky, sweet, and savory brown sugar garlic sauce, perfect for an effortless family dinner.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs
1/2 cup brown sugar, packed
1/2 cup soy sauce (low sodium preferred)
1/4 cup apple cider vinegar
2 tablespoons olive oil
6 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional)
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional, for a kick)
2 tablespoons cornstarch
4 tablespoons cold water
Fresh parsley or green onions, chopped, for garnish
Cooked rice or noodles, for serving

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Instructions

Step 1: Pat chicken thighs dry with paper towels. In a large bowl, whisk together brown sugar, soy sauce, apple cider vinegar, olive oil, minced garlic, grated ginger (if using), black pepper, and red pepper flakes (if using).
Step 2: Add chicken thighs to the sauce, ensuring they are well coated. You can let them marinate for at least 30 minutes in the refrigerator, or place them directly into your slow cooker.
Step 3: Pour the chicken and sauce mixture into your slow cooker. Cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreddable.
Step 4: Carefully remove the cooked chicken from the slow cooker and set aside. Skim any excess fat from the sauce. In a small bowl, whisk together cornstarch and cold water to create a slurry.
Step 5: Pour the cornstarch slurry into the sauce in the slow cooker, whisking continuously. Increase the heat to high (if not already there) and cook for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
Step 6: Shred the chicken using two forks or chop into bite-sized pieces. Return the shredded chicken to the thickened sauce in the slow cooker, tossing to coat.
Step 7: Serve hot over cooked rice or noodles. Garnish with fresh chopped parsley or green onions. Enjoy!

Notes

For an extra layer of flavor, quickly sear the chicken thighs in a hot pan for 2-3 minutes per side before adding them to the slow cooker. This creates a delicious browned crust. Adjust red pepper flakes to your preferred level of spice.

Prep Time: 15 minutes
Cook Time: 3-6 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 25g
Sodium: 800mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 20g
Cholesterol: 100mg