Slow Cooker Brown Sugar Garlic Chicken (Print View)

Tender slow-cooked chicken glazed with brown sugar, garlic and soy for a sweet-savory weeknight dinner.

# What You 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

# How-To Steps:

01 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
02 - In a mixing bowl, whisk together the brown sugar, soy sauce, minced garlic, apple cider vinegar, smoked paprika, and black pepper until fully combined and the sugar has dissolved.
03 - Pour the sauce evenly over the chicken breasts, ensuring each piece is well coated.
04 - Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the chicken reaches an internal temperature of 165°F and is tender throughout.
05 - Remove the chicken from the slow cooker and shred using two forks or slice into portions. Spoon the accumulated sauce over the top of each serving.
06 - Finish with a sprinkle of chopped fresh parsley and sliced green onions. Serve immediately while hot.

# Expert Hints:

01 -
  • The sauce basically makes itself while you go about your day, and it tastes like you stood over a stove for an hour.
  • Four ingredients you probably already have turn plain chicken into something you will actively look forward to.
02 -
  • Do not use frozen chicken in the slow cooker, because it spends too long in the danger zone before reaching a safe temperature.
  • If the sauce seems too thin at the end, transfer it to a small saucepan and simmer for three minutes until it coats the back of a spoon.
03 -
  • Let the cooked chicken rest in the sauce for ten minutes before shredding so it reabsorbs some of the liquid and stays incredibly moist.
  • Double the sauce ingredients if you love extra glaze, and save half to drizzle over rice or vegetables on the side.

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