Description

Slow Cooker Brown Sugar Garlic Chicken produces the most incredibly sticky, caramelized, sweet-and-savory chicken you have ever made in your crockpot with just five ingredients and five minutes of morning prep. The whole family will be standing in the kitchen asking what smells so incredible hours before dinner is ready.

Ingredients

- 2 lbs boneless, skinless chicken thighs (thighs caramelize and stay juicy — breasts work but may dry out; check temp early)

- 1/2 cup packed light brown sugar (dark brown sugar adds a deeper, more molasses-forward richness if you love that flavor)

- 4 cloves garlic, minced (fresh garlic only — jarred garlic loses the sharp, aromatic quality this recipe depends on)

- 3 tablespoons low-sodium soy sauce (use tamari for gluten-free)

- 2 tablespoons apple cider vinegar (adds a bright acidity that prevents the sauce from tasting flat or one-dimensionally sweet)

- Salt and black pepper to taste

- Fresh parsley or green onions, sliced, for garnish

- Sesame seeds for garnish, optional

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Instructions

Step 1: Make the Brown Sugar Garlic Sauce

Whisk together the packed brown sugar, minced garlic, soy sauce, and apple cider vinegar in a small bowl until the sugar is fully dissolved and the sauce looks smooth and glossy.

Step 2: Load the Slow Cooker

Season the chicken thighs with salt and black pepper on both sides. Place them in a single layer in the slow cooker. Pour the brown sugar garlic sauce evenly over every piece of chicken.

Step 3: Slow Cook

Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Do not lift the lid — the steam inside is building the glaze and keeping the chicken moist throughout. The chicken is done at 165°F internally and will look deeply glazed and golden.

Step 4: Reduce the Sauce for Maximum Glaze

Carefully transfer the cooked chicken to a plate. Pour all the cooking liquid from the slow cooker into a small saucepan and bring it to a boil over medium-high heat. Simmer for 5 to 8 minutes, stirring occasionally, until the sauce reduces by about half and becomes a thick, sticky, glossy glaze.

Step 5: Optional Broil for Caramelized Edges

For an extra layer of caramelization, arrange the cooked chicken on a sheet pan, brush generously with the reduced glaze, and broil for 2 to 3 minutes until the edges char slightly and the glaze bubbles and darkens. Pull it the moment you see the edges start to blacken.

Step 6: Glaze and Serve

Spoon the remaining reduced glaze generously over every piece of chicken right before serving. Scatter sliced green onions, fresh parsley, and sesame seeds across the top. Serve immediately over steamed white rice, fried rice, mashed potatoes, or egg noodles with the extra sauce spooned right over the top.

Notes

Never add extra liquid — the chicken releases all the moisture needed. Extra liquid dilutes the glaze into something thin and flavorless.

Always reduce the sauce on the stovetop after slow cooking — the liquid left after cooking is thin and needs 5 to 8 minutes of simmering to become a thick, sticky glaze.

Stir 1/2 teaspoon toasted sesame oil into the reduced glaze off the heat — added during cooking it loses all fragrance, added at the end it blooms into a nutty, fragrant depth.

Use dark brown sugar for a deeper molasses-rich glaze; light brown sugar gives a cleaner brighter sweetness.

Double the sauce and freeze the extra — it works equally well on pork, salmon, and shrimp.

Prep Time: 5 minutes
Cook Time: 7 hours
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: American, Asian-Inspired