Description
A delicious Slow Cooker Brown Sugar Garlic Chicken recipe that delivers tender, flavorful chicken infused with a sweet and savory sauce made from brown sugar, garlic, soy sauce, honey, and sesame oil. Perfect for an easy and comforting meal with minimal effort.
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)
Thickening
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish
- Chopped green onions
Instructions
- Prepare the sauce: In a bowl, whisk together the brown sugar, soy sauce, minced garlic, honey, ketchup, sesame oil, and red pepper flakes if using, until fully combined.
- Arrange the chicken: Place the chicken breasts or thighs at the bottom of your slow cooker in an even layer.
- Add the sauce: Pour the prepared sauce evenly over the chicken, making sure each piece is thoroughly coated in the mixture.
- Cook the chicken: Cover the slow cooker and cook on low heat for 6-7 hours, or on high heat for 3-4 hours. The chicken should be tender enough to shred easily with a fork when done.
- Make the slurry: About 30 minutes before serving, mix the cornstarch and water in a small bowl to form a smooth slurry.
- Thicken the sauce: Stir the cornstarch slurry into the slow cooker and cook on high for an additional 30 minutes, or until the sauce has thickened to your desired consistency.
- Garnish and serve: Sprinkle chopped green onions over the chicken before serving for a fresh pop of color and flavor.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs are generally juicier.
- For spicier flavor, increase the amount of red pepper flakes or add fresh chilies.
- This dish pairs well with steamed rice or noodles to soak up the delicious sauce.
- If you want a thicker sauce, you can add more cornstarch slurry in small increments and cook an additional 10-15 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
