Slow Cooker Brown Sugar Garlic Chicken
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Slow Cooker Brown Sugar Garlic Chicken made with just five ingredients, you can set it in minutes and have the perfect weeknight meal!
Slow Cooker Brown Sugar Garlic Chicken is the slow cooker chicken version of one of the most popular recipes on my blog of all time, Brown Sugar Garlic Pork with Carrots & Potatoes.
Or if you’re looking for a slow cooker pork version of this recipe (minus the veggies and plus some bacon) here it is! Slow Cooker Bacon Garlic Pork Loin
Some notes about this Slow Cooker Brown Sugar Garlic Chicken:
- Yes, you can absolutely make this meal in the oven. Set it on a sheet pan just like you would in the slow cooker and roast at 400 degrees for 25-30 minutes (you may want to use foil).
- Want some spice? Add in crushed red pepper or a squirt of Sriracha.
- If you want an even deeper caramel flavor, try dark brown sugar.
- Do not add any liquid! I know it can be scary to cook dry in a slow cooker, the chicken will release a lot of liquids.
- Serve with rice or potato wedges and roasted vegetables.
You can also swap out different cuts of chicken in the slow cooker.
- Try using Chicken Breasts (brownie points for draping bacon on them to keep the chicken moist).
- Double the topping and toss chicken wings with the same topping and cook for 6 hours on low.
- Try rubbing a double topping amount over an entire chicken propped up on some foil balls to keep the chicken out of liquid.
Looking for more slow cooker chicken recipes?
- Slow Cooker Thai Peanut Chicken
- Slow Cooker Teriyaki Chicken
- Slow Cooker Jerk Chicken
- Crisp & Juicy Slow Cooker Chicken
- Slow Cooker Hawaiian Pineapple Chicken
MY OTHER RECIPESLooking for more awesome Brown Sugar Garlic Recipes?
- Brown Sugar Garlic Oven Baked Pork Chops
- Brown Sugar Garlic Pork with Carrots and Potatoes
- Bacon Brown Sugar Garlic Chicken
- Slow Cooker Bacon Brown Sugar Garlic Pork Loin
Tools Used in the making of these Slow Cooker Brown Sugar Garlic Chicken Thighs:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Slow Cooker Brown Sugar Garlic Chicken
Slow Cooker Brown Sugar Garlic Chicken made with just five ingredients, you can set it in the morning in just minutes and have the perfect weeknight meal!
Ingredients:
- 5 chicken thighs
- 2 tablespoons garlic, minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup brown sugar, packed
Directions:
- Add the chicken, salt, pepper and garlic to the slow cooker.
- Mix it up then flip the chicken skin side up.
- Sprinkle on the brown sugar.
- Cook on low for 8 hours or on high for 4 hours.
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Oh my goodness, Sabrina! This looks fantastic! I will definitely be making this for dinner this week. Thank you for always sharing such delicious recipes!
You’re welcome Michele! Enjoy!!
I dont have minced garlic. But i do have garlic powder and garlic salt:(
Do i use garlic powder??? Help!!! Lol
If you don’t have minced garlic you can use garlic powder (do NOT use garlic salt). I would try adding 1/4 teaspoon to start for taste but make sure not to add more than 1/2 teaspoon total. Hope this helps!
This looks Delish!! Does Anyone know if I can swap the brown sugar for honey?? ( my kids are on a no sugar diet but can have honey) and if so, same amount?
I haven’t tested it but I would think it would work. If you decide to try, I’d love to know how it turns out.
Is the chicken frozen or thawed
Completely thawed 🙂
Would I have to alter the ingredients if I use Chicken Legs?
I don’t recommend the recipe with chicken legs. The skin won’t cover the leg meat as completely which may result in tough meat. The shape of the legs lends itself to the sauce running off the chicken as it cooks which means it won’t have as much flavor. If you want to make it with chicken legs I’d recommend baking it in the oven instead at 375 degrees for 30-35 minutes. You may have to baste a couple of times.
hi steve again gonna try the veggies in the mix ill let u know
Hi Stephen – did you try veggies in the mix? how did it turn out – I am going to try this recipe and was thinking of adding carrots and potatoes.
I want to make with skinless Chicken breast filets or chicken breast. How much should I change ingredient amounts?
I would recommend wrapping bacon around them so they don’t dry out in the slow cooker.
Love the recipe I am using boneless, skinless chicken breast but I don’t want to use the bacon..is it ok to add a little bit of water at the bottom to keep them moist?
Bacon is really the only thing that will help keep boneless skinless breasts moist. Sorry.
Hello just discovered this today and can’t wait to try it! I’ve been reading the comments and I think I will try the boneless chicken … how many pieces of bacon should I wrap around each breast? I Plan on cooking 3
It depends on how big the breasts are but I would say 1-2 pieces of bacon around each one. Enjoy!
I would use extra virgin olive oil… A tablespoon or two keeps my boneless skinless chx breasts moist in the slow cooker. Don’t be shy with it.
I used 4 tablespoons my crockpot is big
The chicken breast are big as well. Are the chicken going to oily
This looks like the perfect dinner!
Thanks Delaney!
I love cooking chicken thighs in the slow cooker. Such great flavor!
Couldn’t agree more Dorothy!
Making this right now. Smells great!
I had very dry chicken. I think the time is too long. Might be my slow cooker. Any ideas would be helpful as everything I cook in the slow cooker is overdone. Thanks
Sounds like your slow cooker might run hot. I would reduce the time or depending on how long you’ve had your slow cooker, it might be time to replace it. I have a link above to the one I used for this recipe if you’d like to check that out.
Can I marinate the chicken thighs the night before?
Yes 🙂
Holy moly, that looks SO good, yum!
Thanks Kimberly!
I used bone in skin on thighs. Is that right?
Yes 🙂
I will definitely be pulling out the slow cooker for this meal!
Could you use this recipe for pork chops?
No, I’m so sorry but pork chops would definitely dry out.
What about a pork loin?
Yes, you’ll find the pork recipe under Brown Sugar Garlic Pork with carrots and potatoes on this site. It’s an oven recipe but I also have a Bacon Garlic Pork Loin for the slow cooker. They both are fantastic!
Wow this looks terrific. The perfect dinner recipe for sure!
Thank you!
Trying this , this week
Awesome, I’d love for you to come back and let me know what you thought of it!
THIS looks very yummy but will the chicken dry out if there isn’t some sort of liquid in the cooker? I’m just concerned I could come home to burnt dinner… thanks so much!
Nope, the skin on the chicken will help keep it moist and as the fat renders down, that will create liquid in the slow cooker as well. It’ll be delicious!
I have this cooking as I type. Looks amazing on your blog and can’t wait to try it later!
I’m excited to hear what you think!
Could you do this with boneless, skinless chicken breasts? With the bacon draped to release fat?
I would TOTALLY try that. In fact, I think I’ll work on it this weekend because that sounds amazing. Thank you for the idea! ps, if you try it before I get to post it (probably in the next few weeks) please let me know how you enjoyed it!
Did you ever make this? Just deciding what to do w/ my boneless skinless chicken breasts.
I do have a post for Slow Cooker Bacon Brown Sugar Garlic Chicken. I still used chicken thighs but wrapping bacon around boneless skinless chicken breasts will help keep them moist as well. Try it and let me know what you think!
Making it with boneless skinless chicken breasts tonight.
How was it? Debating on it tonight with my boneless skinless breasts. I don’t have bacon will it still be good?
I didn’t have bacon (which was odd), but I just added a couple pats of butter to help with the moisture/fat issue. Turned out great!
I made this last night with chicken breast( boneless and skinless) wraped in bacon. Sooooooo good i was worried due to not adding any liquid but it was perfect thank u for this easy recipe.
So glad you didn’t let the “no liquid” part scare you off! I’m happy to hear you loved it!
I am cooking these right now. Boneless and skinless. They seem to be cooking very fast. They have been on low for five hours and seem done.
Boneless and skinless thighs? Those will weigh roughly half the amount of bone in and skin on and will certainly cook faster. I don’t recommend doing a boneless/skinless chicken option in the slow cooker as it tends to dry out. 🙂 Hope you still enjoy it, remove it as soon as you think it is done.
Question I’m using skinless boneless right but added light olive oil what do you do think
I’m guessing it will still dry out. The oil won’t coat the skin long enough to keep it moist.
How many breast’s, how much bacon? This sounds and looks so good!!!!!
Yes you can just add some water at the bottom of crockpot. Also this can be done in the instant pot under pressure cook, 20 minutes is all it takes. I then shred chicken then crisp it up a tad in the oven just to take away some moisture. This chicken shredded is amazing on a salad!
can i use chicken breasts?
I don’t really recommend breasts because they tend to dry out in the slow cooker. But if you know that going in, you can definitely try it.
Can chickens legs be used?
Yes but you’ll want to cook it for about 2 hours less. Enjoy!
Can I use skinless thighs?
I would advice against it. The skin helps keep the chicken moist in the slow cooker but if you know that it might come out a little dry, I’d say give it a try.
I’m going to try and use 2 skinless thighs and 12 wings. Worried about the thighs. Do you think a 1 cup of chicken broth with 2-4 slices of bacon is a good idea to prevent the thighs from drying. I’m thinking the wings will also help. Your thoughts?
If they’re skinless, I would wrap bacon around them to keep them from drying out but don’t add any liquid because it’ll make everything soupy and your chicken won’t crisp up. As far as the wings go, I would prop them up around the side so they aren’t laying flat. I’d love to know how it turns out if you decide to try.
I plan to make with chicken wings, how many lbs should I use? And they are frozen, is it ok to put them directly in the Crock-Pot or do they need be thawed first?
You’ll want to use about 3 pounds of wings. Make sure that they’re fully thawed so that there isn’t any water added to the sauce while cooking. Enjoy!
Does this come out very sweet with the brown sugar? I want to try it this week but wondering if I need to decrease the amount of sugar since I’m not a huge “sweet” person. Thank you!!
I think the flavors compliment each other and it doesn’t come out very sweet but you could definitely cut back to satisfy your own palate. I hope you enjoy it!
I did not realize it needed to still have the skin and already bought skinless and boneless thighs. Can you recommend some kind of fat to use to help it not dry out? I don’t have any bacon to use like I read in another post. Thank you very much
Unfortunately, there isn’t another type of fat to use that won’t just fall off into the juices while cooking. So sorry.
This may be a lame question….because im new to slow cookers! Do I thaw out the thighs or frozen?
Not a lame question at all 🙂 You’ll want to use thawed chicken. I even make sure to pat them with a paper towel a bit to ensure all excess liquid is off of them. It helps to ensure the crisp.
I used frozen thighs and it came out just fine. Delicious! Love this
I tried the recipe and it was delicious. Big hitvwithe family! But how did you get the chicken to brown like in your picture? Mine non color!
Thank you, so glad your whole family enjoyed it. I make sure that my chicken is completely thawed and even pat it with a paper towel before putting it into the slow cooker, lessens any additional water that might come from the chicken and cover it. It really enables the chicken to get a good crisp on it.
Thank you! I tried it again using your advice. Turned out perfectly, just like the picture!!
Yay!
My brown sugar melted right off the chicken, no crisp ? either.
It did flavor the fingering that were under the chicken nicely though!
That’s a bummer!
There are a few reasons the brown sugar might not have stayed on….things like crowding the slow cooker, the chicken not completely being thawed before cooking or even if your slow cooker might not run as hot. I’m glad you still were able to enjoy the flavor!
In your picture it looks like you added water but it’s not in the ingredients. Did you add water or is that just the juice from the chicken?
That’s just the juice from the chicken. 🙂
Do you have to ue minced garlic or can you use garlic powder?
I don’t recommend substituting it with garlic powder because it won’t have the same depth of flavor, unfortunately.
Can I add veggies like carrots or onions?
Yes, just add below or next to the chicken, not on top.
Hi there! At what stage of the cook would you recommend putting in any veg? Thanks!
You really don’t want to crowd the slow cooker otherwise the chicken won’t get crispy. I would recommend making your vegetables on the side.
I made it while my baby was sleeping so I did it quickly… then I realized I mixed the brown sugar at the same time as the other ingredients and didn’t sprinkle it on top… do you think it’ll still work out?
Thanks!
Sorry I missed this question until now. How did it turn out?
I did the exact same thing. Oops…we will see how this goes lol
It should be just fine! Honestly it was a bit nitpicky anyway with the add on top at the end. The brown sugar will melt and pool anyway!
I have a 6 qt slow cooker and would like to make more than 5 thighs. If I double the recipe, do you think it will turn out ok? Especially with stacking the thighs on top of each other?
It will steam the chicken more than cook it like it is pictured. I don’t generally ever double the slow cooker layer unless I am going to be shredding up the chicken/meat/pork.
Wondering if you have tried freezing and then thawing and cooking in slow cooker?
The skin wouldn’t have the same rendering, and the extra liquid from freezing would thin the sauce more.
If I wanted to make this, like your bacon wrapped, oven version, do I just follow the same directions? Will the thighs (my fave!) still crisp up? Thanks so much! Just discovered your site yesterday and everything looks soo YuM! ?
The thighs won’t crisp up because they’ll be wrapped in bacon. I would recommend using boneless, skinless chicken. So glad you’re loving the site and I look forward to seeing you around here 🙂 Enjoy!!
Hello I made this last night. It did not give it the glazed looked you have shown…I don’t know what happened.
If the chicken isn’t as brown as you’d like, you can always pop in on a sheet pan and place it under the broiler (10 inches away) for a minute and then spoon the liquid over it to serve. I hope you still enjoyed it!
Hi, I was just wondering if this could be frozen after it’s cooked? I live alone and this looks amazing and I’d love to have some in the freezer for nights I don’t have time to cook. Thanks!
Yes, you can freeze these. I would suggest thawing it in the refrigerator the night before and warming it up in an oven or toaster oven to keep the skin from getting soggy.
This was amazing! My boyfriend and family requested it again! I added a little Tony’ s seasoning with soy sauce and honey. Once it was done and they all got home I put the oven on 425 and and put the chicken in for 15 mins to get the skin a little crisper. It was amazing and they all loved it! Thanks
Wow, a second request?!? You just made my day!! I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
This is a ‘new discovery’ for me Sabrina… thank you so much for all your advice, not
to mention some great recipes.. I’m looking forward to making ‘that above’. will let
you know our success.
cheers…
You’re welcome Laurel! I hope you enjoy it!
This chicken is so good, even my son requested I make it again. First time I made it I used chicken breast, but if you go that route you’ll need to reduce cooking time by two hours so the chicken doesn’t dry out. Second time, just last night, I followed the recipe exactly and my oh my, awesome chicken. Next time I think I’ll do both thighs and breast. Thanks for a great recipe.Eating well in MO. ?
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Thanks for this tip… I went home at lunch to make this and hadn’t read comments so I just did chicken breast and put bacon on top… now I am anxious and hope it turns out ok. Will have been 4 hours by the time I get home and will only do it for 2 more hours!
Can I use a whole chicken or Cornish hen for this recipe in the crockpot? If yes, can I use the same amount for the other ingredients?
You sure can! Double the topping about and rub it all over the entire chicken. Prop the chicken up on some foil balls to keep it out of the liquid while in the slow cooker. Enjoy!
Silly question…boneless chicken thighs or with the bone?
I used bone in chicken thighs for this recipe. Enjoy!
Darn, I got boneless thighs today. Any adjustments I could make to still use?
As long as skin is still on, you should still be ok with using boneless.
I have this cooking today. Smells great!
I hope you enjoyed it!
Can I add broccoli?
You’ll want to add them during the last half hour of cooking otherwise it will create too much steam and moisture that the chicken will suffer. Just toss them on top and make sure not to mix them in. Hope this helps!
I planned on using the bacon over boneless, skinless chicken breasts. I only now realized the package pulled out of the freezer and thawed consists of chicken tenderloins! 🙁 Would I be able to use them instead of the breasts?
Oh no!! I wouldn’t use them for this recipe but not all is lost because you can use them for my Bacon Brown Sugar Chicken Bites recipe 🙂
Dark or light brown sugar? Does it matter??
I used light brown sugar but if you want a darker color on the chicken, feel free to use dark brown sugar. I hope you enjoy it!
This looks great. Can it be doubled or tripled for a dinner party of eight?
Yes, but you’ll want to use multiple slow cookers. You want to make sure your chicken isn’t crowded or layered in the slow cooker.
Can i cool this in the oven. – at what temp?
Set it up on a sheet pan the way you would in the slow cooker and roast at 400 degrees for 25-30 minutes (you may want to use foil).
What do you mean “ double” the topping? Are you talking about just the brown sugar or all the ingredients with the exception of the 3# of chicken wings?
Yes, sorry for the confusion. Just double the brown sugar 🙂
Hi I was just curious does it have to only be brown sugar or can I use white sugar
Thanks
Yes, you’ll want to use brown sugar with this recipe. Enjoy 🙂
This was really yummy, bf went back for a second helping. Even said it would taste good shredded on a sandwitch. Thanks for a great recipe that I can throw in the crockpot.
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
What is the green sprinkled on top
Parsley for prettiness, haha.
Why did’nt my chicken look nice and brown like this, I used legs instead was that the differents, i did not put any liquid in it., i even put total 12 legs, cooked 4 hours on high,
Unfortunately, legs just don’t have enough skin or fat to really crisp up in a slow cooker. Putting 12 in might have overcrowded the slow cooker as well. If you decide to use them again, prop them up around the crockpot instead of piling them in the middle that will help keep them from being covered by the liquid as it cooks.
Any recommendations for sides with this?
I woud recommend my Parmesan Garlic Crash Hot Potatoes or Rainbow Roasted Vegetables. Either would be a fantastic side.
This looks amazing, but does the skin come out soggy?
No as long as you keep the ingredients to the minimum and don’t crowd the chicken. You can see how much space is between the chicken in mine. If all else fails and somehow it does, add it to a small baking pan on 425 for 5 minutes just to crisp up.
I discovered your recipe at 11:30 this morning, I used boneless skinless chicken breasts. when I went to lunch at 4:15 I got it out of the crockpot it started falling apart as I was lifting out this chicken is so juicy and so good, fantastic find.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
If I use boneless, skinless chicken breasts with bacon draped over, do I cook the bacon first or drape it uncooked over the breasts?
You’ll want to drape it over uncooked because while it cooks, the fat from the bacon will keep the breasts moist. Enjoy!
Very delicious
If I use boneless/skinless chicken breasts, as others did above; some reduced the cook time by two hours and other didnt. What is your suggestion?
I would suggest wrapping bacon around it so that it’s able to render fat to stay moist. Also, timing might be different depending on how hot your slow cooker might run or the size of the breasts. Sorry I’m not able to give you a better idea of time. You might just need to check on it occasionally if you decide to go that route.
I only have a pack of chicken breast. But really want these flavors?!?
I usually suggest not using breasts in a slow cooker because it tends to dry out but if you know that going in, you could always give it a try. I would recommend deeply scoring the chicken so the flavors are able to seep in more. Good luck!
Could you add some potatoes into the crockpot too?
You can but it will add more liquid to the slow cooker while it cooks so the chicken won’t have the same look to it. If you’re ok with that, then go for it!
This recipe doesn’t make sense. In the picture there is liquid in it, however, the recipe does not call for adding water, or broth, etc. The recipe needs to be fixed because I followed the directions and came home to burn chicken…later looked at the picture and the ingredients and there is no liquid listed. The comments before i made this must be fake because there is no way that people made this recipe and it did not turn into crap.
I’m so sorry you chicken burned. I can promise you that this recipe has been tested time and time again. The skin on the chicken will help keep it moist and as the fat renders down, that will create liquid in the slow cooker. It sounds like your slow cooker might run hot.
Could i make this recipe with leg quarters?
Thanks in advance 🙂
As long as the slow cooker doesn’t get over crowded, leg quarters should be fine.
I have thighs and a couple legs cooking on high close to 4 hours now, can’t wait to own the lid. Hope it tastes as good as it smells.
Wow. I only just came upon this recipe and great I had not started my cooking as yet. The only thing is I had already skinned my chicken but I am giving it a try anyway. I pray it comes out well.
It’s now in the crockpot so will patiently await the outcome.
Do you suggest low for 8hours or high for 4hours making this now
You can do it either way but I prefer low for 8 hours.
Sounds yummy!!!! 🙂
Can i use this with frozen chicken breasts? want to do that tomorrow maybe! Thanks!
You’ll want to completely thaw them out before placing them in the slow cooker. If used frozen, it will release too much water during the cooking process.
Absolutely loved this recipe. I made it with boneless skinless breasts and added soy sauce and honey and the meat just falls apart. Amazing and will definitely make it again! I also loved that i didnt have to search far and wide for ingredients!
Thanks for dropping by to let me know! I’m so glad to hear that it turned out great with boneless skinless breasts!
Will be trying this in the morning
Cooking low and slow …
I will let u know how it turns out
I am in college and was looking for easy crockpot recipes and my roommates and me loved it!
So glad you all loved it!
Making this today. Wrapped 4 large boneless/skinless chicken breasts in bacon and followed your recipe to a “T” we’ll see in about 8 hours. Fingers crossed ?
This turned out great! Thank you for the recipe. I did four large chicken breasts wrapped in bacon. The family had the breasts with some barbeque sauce. I shredded mine (so easy btw) and layered it over a salad with baked beans. Super yummy!
Ooh, that sounds fantastic! So glad you all enjoyed it!
Does this recipe still turn out delicious if slow cooked for 4 hours? Or USB it better off to just bake itnin the oven? I will be trying this another time in the crockpot for 8 hours.
Definitely! Cook on high for 4 hours in your slow cooker. If you decide to put it in the oven instead, it’ll take 25-30 minutes at 400 degrees.
I have 12 pieces for a family should I just bake in oven? How much ingredients?
Yes, I would recommend baking it in the oven or two separate slow cookers. I’m obsessed with mine and have multiple, lol! You’ll want to start by at least doubling the recipe and add on from there depending on how big your pieces are. Good luck!
Tried this last night and LOVED it! Thank you for sharing! I altered by using frozen boneless/skinless and dark brown sugar and the sauce turned out fine! I also added a tablespoon of chili paste and about an hour before it was done tossed in broccoli and served on rice. AMAZING.
So glad you enjoyed it Linda!
Can i use boneless skinless chicken thighs for this?
I don’t like to use them in a slow cooker because I feel like they dry out a bit but I know readers have commented before saying they didn’t have an issue. Good luck!
How would I use chicken leg quarters (bone in skin in). This recipe looks too good and that’s the only chicken I have in the fridge!
I would suggest propping them up around the slow cooker so they’re not sitting on the bottom, that’ll help with crisping up. Good luck!
Is it a good idea to add potatoes to the crockpot with the chicken ?
Unfortunately it will crowd the slow cooker and not allow the chicken to crisp up. I would recommend making them separately. Enjoy!!
Wonderful! I used my hands to roll each thigh in the garlic ,salt and pepper. Messy but sooo worth it.
I’ve made a double recipe using skinless thighs. It’s still cooking and tastes great but it does not have that beautiful orange glaze color or crispness on the outside.anyway to fix that?
You can always pop it under the broiler to crisp it up a bit more. Just watch it because it can burn quickly.
Made this and it was so tender and delicious
Making this for dinner tonight, my first time. I was wondering if there is a way to cook the potatoes and carrots with the chicken instead of roasting them?
No, I’m sorry but it’ll overcrowd the slow cooker and will affect the chicken from browning and crisping up.
Wow!! Lots of comments and same questions over and over. You are very patient 🙂 I’m interested in trying! I’ll do this version first and then may try to add a bit of soy sauce … and green onions sprinkled at the end. This was reminding me of shoyu chicken from Hawai’i. Typically has soy sauce and some star anise and ginger plus the sugar … also done with water and then pulled out. Thank you!
Enjoy!!
LET ME JUST SAYYYYYY, LORDDD HAVE MERCY !!! My food hasn’t been in the crockpot for over an hour and the juices from the chicken are just filling the pot up. I’m so happy I didn’t use chicken breast. I also added some cajun seasoning and a little cayenne pepper just because I love spiceeee. It is turning out amazing omg. And my fiancé is starving and I told him he can’t order pizza because he needs enough room in his stomach for this deliciousness.
Glad you were able to keep him away from pizza knowing this was in his immediate future, lol!
I am making this right now! I only had boneless skinless chk thighs, so I dried them well with paper towels, salted and peppered them, sprinkled a tiny bit of brown sugar on the inside, then rolled them back into a compact shape. I sprinkled some finely minced garlic on each one, then wrapped each one in a slice of bacon, and topped each one with a mound of brown sugar. I am cooking on high for 4 hours. I’ll let you know how it turns out!
Sabrina this sounds so yummy. I want to prepare this for my small ladies gathering tomorrow night. I have chicken breasts that I am going to use. I have bacon to wrap… will I add the brown sugar to the top of the chicken under the bacon, or on top of the bacon? will this have juice to put over rice, or should there be a little broth added? Or anything else added? I am using chicken breast because we have that and are moving and need to empty out freezer… hubby will not allow me to buy more meat right now… ;0)
You’ll want to add the brown sugar before wrapping in bacon and after. The chicken will cook down and release liquid so you won’t want to add any additional liquid to the slow cooker otherwise it won’t crisp up. I hope everyone enjoys it!
What is that finishing garnish?
Parsley, so the photo didn’t look all brown! Haha.
I love the recipe! I jazzed it up a little bit and made sort of a sweet and sour. I added 3 anise star pods, 2 tbsp minced ginger, 1 tsp red chili flakes, and 4 Thai dried chilies to the slow cooker with at the beginning with the garlic. When the 4 hours was up, I stirred in 2 tbsp rice vinegar. I removed the chicken and crisped up the skills in the oven like you said to at 425. I reduced liquid from the slow cooker in sauce pan for about 3 minutes on high heat. It was delicious! Thank you for the inspiration!
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
This looks amazing, and yummy, as well as the oven recipe. What I am wondering is how well do you think either of the recipes would do in an Instant Pot?
I’m sorry but I’ve never tested it so I’m not comfortable giving recommendations. You might be able to find a recipe online with similar ingredients and try and follow that.
This recipe is super easy and super delicious. My family loved it. Great for a week night if you have no time to cook. I will definitely make it again. I recommend this recipe to everyone.
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Ok…I just put this together in my slow cooker. I used boneless skinless chicken breasts, because that’s what my husband likes. I’ve read to cut the cooking time by two hours so it doesn’t dry out. I’ve also read that someone added butter to help with moisture. Do you recommend the above to keep the chicken breasts moist?
When using breasts, I like to use my Slow Cooker Bacon Brown Sugar Garlic Chicken recipe to ensure the breasts don’t dry out. Since it’s already all in there though, you’ll want to adjust the cooking time. I hope you enjoy it!
I am looking to try this amazing dish just wondering can you use skinless chicken breast?
If you want to use skinless chicken breast, I would recommend my Slow Cooker Bacon Brown Sugar Garlic Chicken recipe. You’ll be wrapping bacon around the chicken so it’ll help to keep it moist while cooking.
This sounds like a great, easy dinner. I am making it tonight.
I would like to make more of the sauce to add to the rice. Do you have a recipe for that?
I don’t have a recipe for just the sauce but you could use the same ingredients and then add better than bouillon base since some of the flavor from the sauce if from the chicken rendering down. I hope you enjoy it!
Do you have the nutritional information for this dish please?
Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.
We don’t eat bacon! Any other recommendations for making this with chicken breasts instead?
There isn’t really any other thing that would help keep the breasts moist that’s why I use thighs. So sorry.
Has anyone tried making this with boneless, skinless chicken breasts?
I have a Slow Cooker Bacon Brown Sugar Garlic Chicken recipe that uses boneless, skinless chicken breasts. 🙂
This is my first time making this recipe but I made it with chicken breast. I wrapped my chicken up in bacon to help keep it moist. I hope it comes out delicious, I did add a little more brown sugar then the recipe asked for; is that ok?
Yes! I actually have a different recipe that does just that. Hope you enjoyed it!
Last night this was a hit!!! I thought I’d have leftovers but I didn’t. Will definitely be making this again.
No leftovers is a good sign that this one is a winner! Thanks for taking the time to come back and let me know how much everyone enjoyed it!
Hello! If i made this yesterday and i need to warm it up, what is your recommendation for the best results? Thanks!! It looks amazing 🙂
I would recommend reserving the sauce with the chicken in an oven safe dish. Reheat in the oven for 15 minutes uncovered at 350 degrees. If you want to try and crisp it back up, I would bump it up to 375.
Can I use boneless skinless chicken witout the liquids and it won’t burn or dry out??
If you’re using boneless skinless, I would recommend following my Slow Cooker Bacon Brown Sugar Garlic Chicken recipe to ensure it doesn’t dry out.
I just made this with chicken breasts! I read comments before cooking hoping for a solution since they aren’t thighs. I have two very thick chicken breasts, and I tried three tablespoons of butter and even olive oil! And I only cooked for 2 hours on high. Still came out very dry 🙁 Better just stick to thighs for this recipe!
For anyone wanting to use breasts, I recommend using my Slow Cooker Bacon Brown Sugar Garlic Chicken recipe.
Can I use same recipe FOR 8 PIECES OF CHICKEN THIGHS?
It would depend on how big the pieces are. You’ll want to make sure not to crowd the slow cooker or layer any pieces.
I want to cook this for six people and enough for people to have two thighs, so up to 12 thighs. How will they cook and look like this if there is a double decker in the slow cooker?
You don’t want to layer or overcrowd the slow cooker otherwise they won’t crisp up. I would suggest using 2 slow cookers or making this in the oven.
I have made this with up to 8 thighs I didn’t care that the skin didn’t crisp up on all of them because we don’t eat the skin any way. I am making this for dinner tonight . A great recipe because I set it up and it’s all ready when we get home from work.
Nothing better than coming home to dinner! I’m so glad you enjoy it! Thanks for coming back to let me know!
Do I use any liquid in this recipe?
No, don’t add any liquid. I know it can be scary to cook dry in a slow cooker, the chicken will release a lot of liquids.
I made it last night. How do I prevent from it producing so much liquids?
Make sure that your chicken is completely thawed. I even pat it dry before putting it into the slow cooker at times to make sure any excess liquid is gone. I hope this helps!
I am making this as we speak. I do have a bit of an emergency. I dont have bacon to wrap my breasts in. Any other way i xan preserve moisture?
Oh no! I know some have said they had no issues using breasts but maybe just watch the cook time and try not to cook any longer than needed. Good luck!
Hi, first of all this looks delicious, 2ndly you are definitely one patient person, LOL. My question is for a whole chicken. I know I saw somewhere to just double the ingredients, is that correct? Also completely thaw and pat dry? Any propping needed? Do you even recommend this recipe for a whole chicken? How much time in slow cooker? If it’s the standard would you recommend 4 or 8 hours? Anything else I should know when using a whole chicken? Should I use the oven at all or will it be ok in just slow cooker? So many questions I have asked, because something simple just doesn’t sound right, it’s too easy. I have to make it more difficult, lol ? And lastly, thank you for taking the time to post recipes and for your awesome responses to EVERYONE!!
So sorry it took me a bit to respond. If you want to use a whole chicken, I would recommend following my Slow Cooker Rotisserie Chicken recipe https://dinnerthendessert.com/slow-cooker-rotisserie-chicken/ and just double the other ingredients and rub it all over the chicken. Enjoy 🙂
Making this tonight should I add a lil water or chicken broth I’m using boneless chicken breast
I would recommend draping bacon over it to keep it moist. 🙂
Have this in the crockpot as I type this. Can’t wait to see how it turns out.
This looks amazing! Can you make this same recipe with potatoes and carrots in the pot as well?
I would recommend making them separately. You don’t want to overcrowd the slow cooker or you will lose the crispiness of the chicken.
This looks so good- i have never used a crock pot before so this will probably be the first recipe i try- but can I cook it with potatoes? Like can I throw them in there with it?? Thanks!
You don’t want to overcrowd the slow cooker with potatoes. I would recommend making them separately.
This was just delicious! Chicken was fall-off-bone tender and so tasty. It’s a definite “do again” recipe, but next time – a double batch for second helpings. Thank you!!!!?
adding a little bit of soy sauce and ginger to the recipe really upgrades it to a dominique wilkins-level slam dunk
I agree with the person ALL THE WAY ABOVE! For Gods sake, stop asking the same crap over and over! You have got to be kidding… read comments! If I was Sabrina? I would not answer more than a few times… Not only that, I despise comments on a recipe they’ve made changes to! At least make it first the way you’re suppose to, comment, then go on your own as you wish. I just wasted lots of time reading the same things multiplied x10! I will definitely be making this hopefully very soon!
It it ok to brown the chicken on each side to give it a crispier taste? Or would it not work?
I always recommend putting it under the broiler at the end if you want it crispier. Enjoy!
What about a whole chicken?
Yes, you can use a whole chicken for this recipe 🙂
This dish is fabulous. Hard to believe it has this much flavor with so few ingredients. I made it the first time for just me and my husband about a month ago. It was so good I just put a “double the recipe” version on for guest coming this evening. The only changes I made to the recipe (this time and last) is I browned the chicken first and added hot pepper flakes for a little kick. That along with the garlic balances out the sweet nicely. I serve with Rice-a-Roni and carrots.
Great ideas for adding a little spice and for the sides! Thanks, Peggy!
Did you mince fresh garlic? I have minced garlic in a jar and wonder how if I use two tablespoons of that or a different amount?
I used fresh minced garlic. In my opionion, you can never really have enough garlic but you could use less if you think it might be too garlicky for you.
I just found ur website & this yummy looking recipe. Have read all comments but didn’t understand if l make a large recipe of boneless skinless chicken breasts in the oven, you said to use foil. I would definitely use under the chicken to catch the juices but should l cover also? I think that would prevent the browning?? Also do l need to wrap with bacon when cooking in the oven?? Thanks in advance for your help.
No need to cover it while cooking because yes, that would prevent browing. I would still wrap it with bacon to ensure it stays moist….plus, I love bacon 🙂
Just made this for dinner last night and it is my new favorite slow cooker chicken recipe! I would have never thought to use brown sugar with chicken but holy moly is this delicious!! I did also add a tiny bit of chicken broth into the slow cooker as well and it was amazing! The best thing about it is it’s so simple and doesn’t require a million different ingredients that I’ll never use again. Thanks so much for sharing this, I look forward to making this again for many times to come!
So glad you enjoyed it!!
This is just fall-off-the-bone delicious. I was a little heavy handed with the sugar and pretty disappointed that I had barely enough garlic. I think someone asked in an earlier post if this was too sweet. I didn’t think it was too sweet at all. Those that want more of a tang could add siracha when it’s being served. I wish I could have added more garlic – I usually use at least 1.5x what recipes call for, but nonetheless it was great. The skin really did crisp up and there is a TON of “juice” after cooking for 8 hours. Making it for the second time as I type 🙂 Definitely a winner!
I’m so glad you enjoyed it!
Hi Sabrina,
I plan on making this tomorrow while I am at work. I will be using boneless skinless chicken breasts. Do you think I will be ok with cooking them on low for 8 hours?
I don’t recommend using boneless skinless in the slow cooker. It tends to dry out. If you do decide to use them, I would drape bacon over them to try and keep them moist while cooking.
I made this about a month ago with the oven roasted carrots and potato wedges… It was so delicious! My parents loved it so much that they requested I make it again and are coming to dinner tomorrow. This time I’m going to put the carrots and potato wedges in the crock pot with it. What do you think?
I would recommend making them separately as you don’t want to crowd the slow cooker.
I want to try this tonight! What did you sprinkle on top of the chicken that is green?
I just used parsely as a garnish, definitely not required but looks pretty 🙂
I messed up this recipe and it still tasted good. First of all, I realized I only had boneless, skinless chicken thighs in my freezer. So I used those. I don’t eat bacon, so I didn’t wrap it to hold in moisture. Then Mom and I had to run some errands, and I forgot that I was cooking in the Crock Pot on high, so didn’t have as much time as I thought and we got back a little after 4 hours had passed. There was a slight burnt scent in the kitchen and I was worried it was going to be inedible. Thankfullly, it was just a couple pieces were blackened only on the side where the chicken touched the edge of the slow cooker and I guess the brown sugar liquid got stuck and burned to the side of the ceramic (which was a pain to get clean, but was good as new after using But the rest of the pieces were fine. It was a little dry on the top of the thigh where the skin would have been if I hadn’t had skinless, but it was moist on the inside and the flavors went through the chicken very well. It was delicious! My mom was visiting and she liked it too and asked me to print the recipe for her to take home with her. We decided it had a flavor similar to (but better than) the Bourbon Chicken at those mall food court restaurants. I would have liked a stronger garlic flavor, so I will add a bit more when I make it again, and I’m definitely making it again!
Trying this tonight with boneless skinless chicken breast. Dont have any bacon, so I will be using the olive oil method.
If I need to make more than 5 thighs at a time does that require the cook time to be adjusted?
I wouldn’t recommend crowding your slow cooker. If you’re going to make a larger batch, I would either use two slow cookers or make them on a sheet pan in the oven. Hope this helps!
I made this with chicken breast wrapped in bacon and it was SO good, will definitely make again! I mixed the brown sugar, salt, pepper and garlic all together and spread over each side of the chicken breast before wrapping in bacon. Made it in the afternoon and just did 3 hrs on high in the crockpot and it came out perfect! So delicious ?
Thanks for the 5 stars! I’m so glad you enjoyed it! Thanks for coming back to let me know!
I would give it 3 star. I poured a half can of beer in the crockpot and it helped to make the chicken moist. It had a flavor like baked cafeteria chicken.