Slow Cooker Brown Sugar Garlic Chicken made with just five ingredients, you can set it in minutes and have the perfect weeknight meal!
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
Looking 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.
Recipe
Slow Cooker Brown Sugar Garlic Chicken
- Yield: 5 Servings
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Course: Main Course
- Cuisine: American
- Author: Sabrina Snyder
Ingredients
- 5 chicken thighs
- 2 tablespoons garlic minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup brown sugar packed
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
Nutrition Information
Yield: 5 Servings, Amount per serving: 308 calories, Calories: 308g, Carbohydrates: 15g, Protein: 18g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 110mg, Sodium: 324mg, Potassium: 263mg, Sugar: 14g, Vitamin A: 90g, Vitamin C: 1g, Calcium: 27g, Iron: 0.9g
All images and text © for Dinner, then Dessert.
Do i add water ?
Nope
I love this recipe. When I set it up before work I don’t have a lot of time usually and this recipe is as easy as it gets. I usually buy bone in skin on chicken thighs rather than other parts cuz they have good flavor and a good price so this works well for me. I frequently add a package of sliced frozen carrots to the slow cooker part way through cook time. It works well and I love having a side dish done. If I don’t have frozen carrots I have also put a can of carrots in the slow cooker at the end of cook time, stirring the carrots in the juices. I am going to make the with bacon version soon using a pork loin roast. Pork loins tend to be dry and the bacon will help.
Hi Sabrina,
I’m hoping to attempt this recipe, but with a whole chicken instead. One of your tips is to double the toppings then prop the chicken on foil balls – I just want to clarify that, unlike in the original instructions with chicken thighs, none of the ingredients will actually sit in the slow cooker? Will the chicken skin still crisp up or will I most likely have to broil it afterwards? And last question – does the cooking time need to be adjusted if using a full chicken?
Thanks in advance for the advice!
My advice is to score the chicken and pat it down dry before pouring the toppings over it. That’ll help to ensure that some of it “sticks” to the whole chicken. Also try rubbing it inside and out with the other ingredients. You’ll want to cook it on low for 8 hours. Depending on how crispy you want, you may need to pop it under the broiler for a bit. I hope this helps!
Sabrina, you are fantastic. I have been looking through your recipes and want to try all of them. I have been in the kitchen with my mom since I was six and she taught me a lot about cooking. I am 84 and still love cooking. After awhile you get so nothing sounds good for supper. I am so glad you have recipes that are great in the crock pot. I will be looking on your web site for my recipes. Thank you so much for your recipes and all you do to help us get good meals on the table. Bless you.
Thank you so much for taking the time to come here and leave me a comment. You are too sweet.
This sounds so good to do
Hi,
I made this tonight — SO yummy.
But, I was wondering why mine didn’t look crispy/thick.
I followed the recipe to a T, so I was wondering if theres another step not mentioned.
Thanks!
Your chicken may have had more saline which will make it release more liquid, this will keep it from crisping up. If you make again, try broiling for a few minutes when it’s finished cooking.
Can I make this with skinless and boneless chicken breast?
You can but they may not be as moist. I recommend wrapping them in bacon if you do use them.
I have made this a few time just as spelled out above and it was great. This last time I made two small changes or additions I guess. I did crisp up the skin on my chicken thighs before I put them in the crock-pot. Just a preference but not require. Then at the end I strained out the liquids. I put those liquids in a small pot and added cornstarch and cold water mixed and thickened that on the stove top. Poured that over the chicken and severed. Oh man was that good.
I’m so glad you love the recipe so much! I really appreciate the 5 star rating.
No joke, this is my new favorite recipe. I’ve made it about 3 times in the past month. Love serving it with roasted carrots and making a gravy out of the leftover juices for putting on mashed potatoes 🙂 I also like to use seasoned salt instead because… yum, seasoned salt. So simple and delicious.
Mmm that does sound like a perfect meal! So glad you are loving it!
Is it ok to double the recipe?
I wouldn’t recommend unless you have a big slow cooker. You don’t want to crowd the cooker and have too much liquid release from your chicken and not cook out.
Hi I’m getting ready to make this.. can I use frozen chicken breast? Or should I thaw first?
I would definitely thaw first. If they release too much liquid, the sauce will be off and you won’t get that golden brown goodness.
Would it be ok to add some vegetables to the slow cooker with the recipe?
I wouldn’t add veggies. They will release too much liquid and your chicken won’t get that crispy deliciousness.
How do i get the chicken nicec and Brown as pictured above?
It should brown in the slow cooker unless your chicken released a lot of liquid. If so, this will keep it from crisping up. If you make again, try broiling for a few minutes when it’s finished cooking.
I’m cooking this tonight and just threw in the slow cooker. I don’t cook often. Do you have any suggested sides with this meal?
Great question!
Since it’s on the sweeter and saucier side, I would serve with either Brown Rice or Garlic Roasted Red Potatoes and a simple veggie like Sautéed Green Beans.
Here are the links to those recipes for reference:
https://dinnerthendessert.com/perfect-brown-rice-every-time/
https://dinnerthendessert.com/garlic-roasted-red-potatoes/
https://dinnerthendessert.com/sauteed-green-beans/
For the bacon suggestion— raw bacon or cooked?
Raw bacon. It will cook with the chicken. Let me know if you try it and how it turns out!
I want to use boneless skinless chicken breasts but I can’t have bacon ?
Any other suggestions to help keep them moist?
You don’t have to have the bacon to keep it moist, it just adds to it. You can check the chicken after 6 hours (low) to see if they are done.
Can’t wait to try this!! What’s the chopped green stuff you added? I don’t see it on the recipe list
It’s just a sprinkling of parsley for garnish. Feel free to add it or leave it out, it’s to make the dish pretty 🙂 Hope you enjoy it!
Hi! I have this in my slow cooker right now. I’m looking at the pics of the dish you posted and it looks like you garnished it with a fresh herb sprinkled on top. What herb is that? Parsley? Thank you.
Yes, It’s Italian parsley.
No liquid? I’m using skinless boneless thighs. Will this work?
Thank you!
No liquid 🙂 Trust me on this! Since your thighs are skinless and boneless, I would drape some bacon over them to keep moist and add flavor. Let me know how they turn out!
Absolutely delicious!!!!! The chicken was falling off the bone and the flavor was incredible!! GREAT recipe!!!!
Fantastic! I am so glad you liked it!!
I’m wondering if I could do 3 thighs and 3 drumsticks together??
You can, just keep in mind that drumsticks are going to cook a bit faster than thighs and may not keep the same moisture.