Description
Slow Cooker Brown Sugar Garlic Chicken is a tender, flavorful dish where boneless chicken breasts or thighs are slow-cooked in a sweet and savory sauce made from brown sugar, soy sauce, garlic, honey, ketchup, and sesame oil. This effortless recipe yields juicy, melt-in-your-mouth chicken with a thickened, glossy sauce, perfect for a comforting weeknight dinner or meal prep.
Ingredients
Scale
Chicken
- 4-6 boneless skinless chicken breasts or thighs
Sauce
- 1 cup brown sugar
- 1/3 cup soy sauce
- 6 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup ketchup
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional, for heat)
Thickening Mixture
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish
- Chopped green onions
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the brown sugar, soy sauce, minced garlic, honey, ketchup, sesame oil, and red pepper flakes if you prefer some heat. This combination creates a flavorful sweet and savory sauce.
- Place Chicken in Slow Cooker: Arrange the chicken breasts or thighs evenly at the bottom of your slow cooker, making sure they are not overlapping too much to allow even cooking.
- Pour Sauce Over Chicken: Pour the prepared sauce over the chicken, gently tucking the sauce in between the pieces to coat each piece well and infuse flavor throughout the cooking process.
- Cook the Chicken: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and can easily be shredded with a fork.
- Prepare Thickening Slurry: About 30 minutes before serving, mix the cornstarch and water together in a small bowl until fully combined to form a slurry.
- Thicken the Sauce: Stir the cornstarch slurry into the sauce in the slow cooker. Continue cooking on high for an additional 30 minutes, or until the sauce thickens to your preferred consistency.
- Garnish and Serve: Once thickened, sprinkle chopped green onions on top as a fresh garnish before serving your delicious slow cooker brown sugar garlic chicken.
Notes
- You can use either chicken breasts or thighs, depending on your preference; thighs tend to be more moist and flavorful.
- Adjust red pepper flakes to control the spiciness or omit for a milder flavor.
- If you don’t have cornstarch, flour can be used as a thickener but may slightly alter the texture of the sauce.
- This dish pairs wonderfully with steamed rice, noodles, or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
