Slow Cooker Brown Sugar Chicken (Printable Version)

Tender slow-cooked chicken glazed with brown sugar and garlic for an easy sweet-savory weeknight meal.

# What You'll Need:

→ Chicken

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

→ Sauce

02 - 1/2 cup brown sugar, packed
03 - 1/4 cup low-sodium soy sauce
04 - 4 cloves garlic, minced
05 - 2 tablespoons apple cider vinegar
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon black pepper

→ Garnish

08 - Chopped fresh parsley
09 - Sliced green onions

# Directions:

01 - Place the chicken breasts in an even layer at the bottom of the slow cooker.
02 - In a small mixing bowl, whisk together the brown sugar, soy sauce, minced garlic, apple cider vinegar, smoked paprika, and black pepper until smooth and well combined.
03 - Pour the sauce evenly over the chicken breasts, ensuring each piece is thoroughly coated.
04 - Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the chicken is cooked through, tender, and reaches an internal temperature of 165°F.
05 - Remove the chicken from the slow cooker and shred or slice as desired. Spoon the accumulated sauce from the slow cooker over the top of each portion.
06 - Finish with chopped fresh parsley or sliced green onions if desired. Serve hot alongside steamed rice, quinoa, or roasted vegetables.

# Expert Hints:

01 -
  • The sauce basically makes itself while you go about your day, no stirring or babysitting required.
  • It hits that rare sweet and savory balance that makes people go back for seconds without thinking.
  • Cleanup is almost nonexistent since everything cooks in one pot.
02 -
  • Opening the slow cooker lid repeatedly lets heat escape and adds significant cooking time, so trust the timer and walk away.
  • If you want a thicker sauce, transfer the liquid to a small saucepan after cooking and simmer it for five minutes until it reduces and coats the back of a spoon.
03 -
  • Do not skip packing the brown sugar into the measuring cup because loosely scooped sugar will throw off the sweetness and thickness of the entire glaze.
  • Let the chicken rest for five minutes after removing it from the slow cooker before shredding so the juices redistribute instead of running out onto your cutting board.

Go Back