Slow Cooker Brown Sugar Garlic Chicken (Printer-friendly)
Sweet-and-salty slow-cooked chicken in a brown sugar and garlic glaze, great with rice or roasted vegetables.
# What You'll Need:
→ Meats
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 across 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 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 generously over the top.
06 - Garnish with chopped fresh parsley or sliced green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce practically makes itself while you go about your day, and the chicken comes out so tender it practically falls apart with a fork.
- It uses pantry staples you probably already have, which means no emergency grocery runs on a busy weeknight.
02 -
- Lifting the slow cooker lid even once can add twenty minutes to your cook time, so trust the process and leave it alone until the timer goes off.
- If the sauce seems too thin at the end, transfer it to a small saucepan and simmer it for three to five minutes until it thickens into a glossy glaze.
03 -
- Pat the chicken dry before placing it in the slow cooker because excess moisture dilutes the sauce and keeps it from coating properly.
- Let the finished chicken rest for five minutes before shredding so the juices redistribute and every bite stays moist.