Slow Cooker Brown Sugar Garlic Chicken That’s Sweet, Savory, and Effortless

This slow cooker brown sugar garlic chicken is one of those recipes that tastes way more impressive than the work it takes. The chicken cooks low and slow in a sweet, garlicky glaze that’s sticky, savory, and packed with flavor. I love how the sauce thickens and caramelizes around the chicken, making every bite juicy and rich with just the right amount of sweetness.

Why I Love This Recipe

I love this recipe because it only takes a handful of ingredients and delivers seriously big flavor. The garlic and brown sugar make the perfect sweet-and-savory combo, and the slow cooker does all the heavy lifting. I can throw everything in early in the day and come home to a dinner that’s already done. It’s great over rice, mashed potatoes, or even shredded in sandwiches—super versatile and always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts

• Brown sugar

• Garlic, minced

• Soy sauce (low sodium preferred)

• Apple cider vinegar or rice vinegar

• Chicken broth or water

• Salt and pepper

• Cornstarch (optional, for thickening)

• Chopped parsley or green onions for garnish (optional)

Directions

1. I start by placing the chicken in the bottom of my slow cooker and seasoning it with a little salt and pepper.

2. In a bowl, I whisk together the brown sugar, garlic, soy sauce, vinegar, and broth.

3. I pour the sauce over the chicken, making sure it’s evenly coated.

4. I cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and cooked through.

5. Once the chicken is done, I remove it from the slow cooker and set it aside.

6. If I want to thicken the sauce, I whisk a tablespoon of cornstarch with a bit of cold water and stir it into the liquid in the slow cooker. I turn it to high and let it cook uncovered for 10–15 minutes until it thickens.

7. I return the chicken to the sauce and toss it gently to coat.

8. I serve it with a sprinkle of chopped parsley or green onions for a little freshness.

Servings and Timing

This recipe makes 4–6 servings. It takes about 10 minutes to prep, then cooks in 4–5 hours on low or 2–3 hours on high. It’s perfect for a no-fuss weeknight meal or weekend comfort dinner.

Variations

Sometimes I add a pinch of red pepper flakes for a spicy kick or stir in a bit of ginger for extra depth. I’ve also swapped soy sauce for coconut aminos to make it gluten-free. And when I want to make it a little tangy, I add a spoonful of Dijon mustard or a splash of lemon juice to the sauce.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I reheat it in the microwave or gently in a skillet with a splash of water or broth to keep it juicy. It also freezes great—I portion the chicken and sauce into freezer-safe containers and thaw overnight before reheating.

FAQs

Can I use bone-in chicken?

Yes! Bone-in thighs or drumsticks work great—just increase the cook time by 30 minutes to an hour, depending on size.

Is this recipe sweet?

It’s sweet, but balanced with garlic and soy sauce. I adjust the sugar to taste if I want it more savory.

What sides go well with this?

I love serving it with rice, mashed potatoes, steamed broccoli, or a fresh salad. It soaks into rice beautifully!

Can I make this ahead of time?

Yes, I often prep the chicken and sauce the night before, then store it in the fridge and dump it in the slow cooker the next morning.

How do I thicken the sauce?

A simple cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) stirred into the hot liquid works perfectly. Let it simmer on high for a few minutes until it thickens.

Conclusion

This slow cooker brown sugar garlic chicken is one of those set-it-and-forget-it meals that always delivers. It’s sweet, savory, fall-apart tender, and totally satisfying. Whether I’m feeding a hungry family or just want leftovers for the week, this recipe never fails me—and it always gets rave reviews.

Slow Cooker Brown Sugar Garlic Chicken That’s Sweet, Savory, and Effortless

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 4–5 hours (low) or 2–3 hours (high)
• Total Time: ~5 hours
• Yield: 4–6 servings
• Category: Main Course, Slow Cooker, Chicken
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

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Description

This Brown Sugar Garlic Chicken made in the slow cooker is sweet, savory, sticky, and fall-apart tender. A handful of pantry staples come together to create a bold, flavorful sauce that caramelizes beautifully over juicy chicken thighs or breasts. It’s effortless, versatile, and perfect for an easy weeknight dinner the whole family will love.

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Ingredients

• 2–3 lbs boneless, skinless chicken thighs or breasts
• ½ cup brown sugar
• 4–5 cloves garlic, minced
• ⅓ cup low sodium soy sauce
• 2 tbsp apple cider vinegar (or rice vinegar)
• ¼ cup chicken broth or water
• Salt and black pepper, to taste
• 1 tbsp cornstarch + 1 tbsp cold water (optional, for thickening)
• Chopped parsley or green onions, for garnish (optional)

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Instructions

1. Prep Chicken: Place chicken in the bottom of the slow cooker. Season lightly with salt and pepper.

2. Make Sauce: In a small bowl, whisk together brown sugar, garlic, soy sauce, vinegar, and broth.

3. Combine: Pour sauce over the chicken, coating evenly.

4. Cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until chicken is tender and cooked through.

5. Thicken Sauce (Optional): Remove chicken and set aside. Mix cornstarch with cold water, stir into sauce, and cook on High for 10–15 minutes uncovered until thickened.

6. Finish: Return chicken to the sauce, tossing to coat.

7. Serve: Garnish with parsley or green onions and serve over rice, mashed potatoes, or in sandwiches.

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Notes

• Bone-in chicken works too—just extend the cook time slightly.
• Add red pepper flakes or ginger for extra flavor.
• Swap soy sauce with coconut aminos for a gluten-free option.
• Make it ahead: prep and store overnight, then cook fresh the next day.
• Sauce thickens best with a cornstarch slurry added at the end.