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 made with just five ingredients, you can set it in the morning in just 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.

We LOVE this Slow Cooker Brown Sugar Garlic Chicken, we've made it twice this week!

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?

5 Ingredient Slow Cooker Brown Sugar Garlic Chicken is AMAZING and EASY!

Looking for more awesome Brown Sugar Garlic Recipes?

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.


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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
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!


  • 5 chicken thighs
  • 2 tablespoons garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup brown sugar packed


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the chicken, salt, pepper and garlic to the slow cooker.
  2. Mix it up then flip the chicken skin side up.
  3. Sprinkle on the brown sugar.
  4. 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: 1.8g, Vitamin C: 1.2g, Calcium: 2.7g, Iron: 5.1g

All images and text © for Dinner, then Dessert, Inc.

Keyword: 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 the morning in just minutes and have the perfect weeknight meal!
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!
We LOVE this Slow Cooker Brown Sugar Garlic Chicken, we've made it twice this week!
5 Ingredient Slow Cooker Brown Sugar Garlic Chicken is AMAZING and EASY!

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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      1. I dont have minced garlic. But i do have garlic powder and garlic salt:(
        Do i use garlic powder??? Help!!! Lol

        1. 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!

          1. You don’t want to use garlic salt. Leaving it out will change the flavor but if you only have garlic salt, you’re better leaving it out then using it.

          2. I just added parsley as a garnish at the end to look pretty in the photos. It’s completely optionial and not necessary to the recipe. 🙂

      2. 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?

        1. 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.

        2. I have used honey with a splash of soy sauce and a tablespoon of toasted sesame oil and added some scallions..delish!

          1. 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.

        1. 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.

        1. Because you’re not adding liquid to the slow cooker, the chicken cooks in the fat released from the it which causes it to get a nice golden color. Plus, you’re sprinkling brown sugar on top which gives it a nice coloring too.

      3. 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!

    1. I want to make with skinless Chicken breast filets or chicken breast. How much should I change ingredient amounts?

        1. Hello Sabrina!
          Happy holidays!! I just came across this recipe. I was curious. I don’t eat pork Would I still get amazing flavor if I used turkey bacon? Please say yes. Lol

          1. If you use chicken thighs, there is no need to add anything additional to this recipe. It’s only if you’re wanting to use chicken breasts that wrapping it in bacon is beneficial. Unfortunately, turkey bacon doesn’t offer the same fat content and won’t work. Sorry.
            Happy Holidays!

    2. Love the recipe I am using boneless, skinless chicken breast but I don’t want to use the it ok to add a little bit of water at the bottom to keep them moist? 

        1. 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 

          1. It depends on how big the breasts are but I would say 1-2 pieces of bacon around each one. Enjoy!

        2. Hi, What about caul fat? Not that that’s something that’s normal folks have but I’ve seen it used a lot on the cooking shows 😉

          1. It seems like a lot of work. Instead you could just debone a chicken and place it in with the skin and get the same result.

        3. I sure do wish I had read these before I cooked this tonight. LOL
          Got recipe from friend of friend and only had boneless,skinless chicken breasts to use. Had entire pack of bacon I COULD have used. LOL
          Came home from work and they were “blackened” and so dry we looked like Clark Griswold on Christmas vacation eating it. Also I think I need a new slow cooker from Santa. However, would have been DELICIOUS had we had a couple hours sooner. Making it again now that I have the facts .

          1. Oh no!! So glad you’re trying it again. I’ll keep my fingers crossed that Santa delivers on the Slow Cooker!

      1. 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.

          1. I tried making this with chicken breast and no bacon. I came home to a charred black mess. It’s almost like the texture of ash. I do not recommend doing it this way.

        1. I’m making this for the first time, and just finished putting it all together and turning on the slow cooker. I used skinless breasts wrapped in bacon and added fresh orange slices on top of the chicken before I sprinkled on the brown sugar. So I’ll let you know how it turns out. (I also sprinkled on a little ginger.)

      2. I make boneless skinless chicken breast in the crockpot all the time, and putting some chicken broth in has always kept them nice and moise.

      1. 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 

        1. 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.

        1. Could I use a brine instead of marinade overnight?. Would use skinless chicken and wrap with bacon. How do I incorporate some shiracha?

        1. 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!

      1. You can use wings if you’d like. I would recommend propping them up around the bottom of the slow cooker (not laying flat) to help with the crisp too. You can always pop them under the broiler for just a bit (watch them so they don’t burn) before serving. Enjoy!!

  1. 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!

    1. 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!

    1. 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!

        1. 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!

          1. How was it? Debating on it tonight with my boneless skinless breasts. I don’t have bacon will it still be good?

          2. 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!

      1. 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.

        1. 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.

          1. 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.

          2. Question I’m using skinless boneless right but added light olive oil what do you do think 

    2. 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!

    1. 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.

    1. 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.

      1. 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? 

        1. 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.

    2. I have a huge crockpot. I made 16 skinless chicken thighs WITH BONE.

      I did my 1st layer at the bottom of 8 thighs and topped w the S and P and 3 tablespoons of fresh chopped garlic and 1/2 cup of dark brown sugar.

      I did my 2nd top layer of 8 thighs and topped w the S and P and 3 tablespoons of fresh chopped garlic and 1/2 cup of dark brown sugar. I know that the top layer will look the best.

      I understand that the chicken may dry out. I may just pull all of the meat of the bones to serve w the sauce. Slow cooker on LOW. 10-12 hours?

  2. 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? 

    1. 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!

  3. 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!!

    1. 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!

  4. 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

    1. 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.

  5. 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!

    1. 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.

    2. My brown sugar melted right off the chicken, no crisp ? either.
      It did flavor the fingering that were under the chicken nicely though!

      1. 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!

  6. 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?

        1. 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.

  7. 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? 

  8. 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?

    1. 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.

      1. I thawed my thighs today and then made this. Doubled my recipe and everything else I wasn’t supposed to do. Can’t rave about it enough!! It was the BOMB!

  9. 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! ?

    1. 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!!

  10. Hello I made this last night. It did not give it the glazed looked you have shown…I don’t know what happened.

    1. 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!

  11. 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! 

    1. 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.

  12. 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

  13. 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.

  14. 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. ?

    1. 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!

  15. 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?

    1. 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!

    1. 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!

  16. 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?

    1. 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 🙂

    1. 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!

    1. 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.

    1. 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).

  17. 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?

  18. 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.

  19. 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, 

    1. 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.

    1. 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.

  20. 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.

  21. If I use boneless, skinless chicken breasts with bacon draped over, do I cook the bacon first or drape it uncooked over the breasts?

    1. You’ll want to drape it over uncooked because while it cooks, the fat from the bacon will keep the breasts moist. Enjoy!

  22. 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?

    1. 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.

    1. 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!

    1. 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!

  23. 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.

    1. 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.

  24. 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.

  25. 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.

    1. 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.

  26. 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!

  27. 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 ?

  28. 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!

  29. 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.

    1. 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.

    1. 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!

  30. 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.

    1. 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!

  31. 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!

    1. 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!

    1. Unfortunately it will crowd the slow cooker and not allow the chicken to crisp up. I would recommend making them separately. Enjoy!!

  32. 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?

    1. You can always pop it under the broiler to crisp it up a bit more. Just watch it because it can burn quickly.

  33. 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?

    1. No, I’m sorry but it’ll overcrowd the slow cooker and will affect the chicken from browning and crisping up.

  34. 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!

  35. 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. 

  36. 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!

  37. 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)

    1. 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!

  38. 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!

  39. 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?

    1. 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.

  40. 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.

  41. 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?

    1. 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!

    1. 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.

  42. 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?  

    1. 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!

    1. 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.

  43. 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?

    1. 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!

  44. 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 🙂

    1. 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.

    1. 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.

  45. 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!

    1. 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.

  46. 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?

    1. 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.

  47. 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.

    1. Nothing better than coming home to dinner! I’m so glad you enjoy it! Thanks for coming back to let me know!

    1. 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.

    1. 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!

    1. 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!

  48. 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!!

    1. I would recommend making them separately. You don’t want to overcrowd the slow cooker or you will lose the crispiness of the chicken.

  49. 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!

  50. 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!!!!?

  51. adding a little bit of soy sauce and ginger to the recipe really upgrades it to a dominique wilkins-level slam dunk

  52. 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!

  53. 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.

  54. 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?

    1. 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.

  55. 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. 

    1. 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 🙂

  56. 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! 

  57. 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! 

  58. 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?

    1. 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.

        1. Yes but I would recommend having the drumsticks propped up around the slow cooker instead of laying flat. Make sure the thicker part of the drumstick is facing down. Hope that makes sense.

  59. 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?

  60. 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!

  61. Trying this tonight with boneless skinless chicken breast. Dont have any bacon, so I will be using the olive oil method.

    1. 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!

  62. 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 ?

  63. 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.

    1. You give it 3 stars when you changed the recipe?! You made your own recipe so you’re giving yourself 3 stars it sounds like to me.

  64. Just wondering out of all the comments and have this cooking in my slow cooker now, what does everyone do with all the liquid/sauce that this dinner makes?

  65. Im sorry, it was bland and mo taste. True there were juices from chicken but my family didn’t care for it. 

  66. I made this, but changed it up. I heated oil in a pan and seared the chicken skin side down. After finished I poured it all in the crockpot..I poured 2 cups of chicken stock in that same pan and thickened it a bit to pur into the crock pop. Yum!

  67. Hi making this for dinner tonight
    If the skin doesnt crisp up, can i put the lid a jar for the last hour or put in the oven when they are completly done

    1. Yes and you can even pop it under the broiler for just a bit too…but watch it closely so it doesn’t burn. I hope you enjoyed it!

  68. This was so delicious. I am so happy to have another easy, phenomenal slow cooking recipe in my weeknight arsenal. Thank you!

  69. Hi,

    Mine came out great but the oil is yellowish instead of brownish. And it’s not as caramel-ly as i thought it should be. Should i add more sugar to it??

      1. Hi sabrina,

        No it wasn’t frozen. The chicken was perfect. Moist and so delicious that my wife and kids asked me to make it again. More sugar it is. I even already used a dark brown sugar. Lol!

    1. I don’t recommend skinless because of it drying out. If you do decide to use them, I would wrap them in bacon to keep them moist during the cooking process.

        1. I haven’t tested it using one so I’m not comfortable giving a recommendation. You might be able to find a recipe online with similar ingredients using one and follow that. Sorry.

      1. I used boneless/skinless chicken breast and wrapped them in bacon. It was delicious!! I filleted the chicken, cooked on low for 5 1/2 hours, and then broiled for about 3 minutes to brown the bacon.

  70. Your recipes all sound so yummy. Luckily my 8 yr old grandson is willing to try new dishes as long as not too Spicy ?. He lives with me.

  71. Made the garlic brown sugar chicken this evening, the garlic is not overwhelming at all but think I would add more brown sugar. Good taste and turned out just like the picture

  72. I cut up an entire chicken and make it just like the recipe states…my vegetarian son tried it and ate two helpings! Fantastic. I cooked it on high in slow cooker for 5 hours and served it over red potatoes.

  73. I’m using the boneless chicken beast bag from Costco and thawing out the chicken breast … I don’t have bacon so what can I use !?

    1. Others have used breasts with no issue so you might be ok not using bacon. Just be careful to watch the cook time so they don’t dry out.

  74. I made this and it was very delicious. Incredibly simple and easy. I added a teaspoon of regular kikkoman soy sauce along with the salt. Mine did not come out like the picture as the skin did not brown, more like braised. And the skin and bone fell apart but I did not know that would happen, otherwise I would have been more careful. I served it with brown rice and some peas. Will definitely make it again. Thanks.

  75. I am not a good cook, and I don’t really enjoy cooking – AT ALL. This recipe was so simple to make, but was so good that I didn’t have enough for everyone to have all that they wanted. I’ve done Blue Apron, and I’ve tried to follow other recipes, but I just don’t have that much time or patience in the kitchen! Sabrina, my family is thrilled I found your blog and recipes. I’ve made three of the slow cooker chicken recipes so far, and they’ve all been a huge hit. They are all looking forward to me trying more, and I am too because I don’t feel like I’m chained in my least favorite room in our house.

  76. Hi! In spite of my reservations about the sugar content i took the leap. Did it in a baking pan in my toaster/convection oven because i was rushed for time. Only extras were red pepper flakes and a teaspoon of a local sauce (i am in Costa Rica) that is akin to Worcestershire. It turned out incredible: crisped garlicky-sweet skin. Moist and delicate meat. Sent it to friends raving about it. Wonderful, totally recommend!

  77. I was moving too fast and used two tablespoons of garlic powder. I see in another post you recommend no more than 1/2 teaspoon. Anything I can do at this point?

  78. For the brown sugar garlic slow cooker chicken. Do you need to add any liquid in the slow cooker like water or something

  79. Cooked for 5 hrs and no crisp. I used thawed breasts and only put 4 in. I love the crisp part the best but got non. To the person that tried this ..cooker must be bad. it turned out fine without liquid. There was plenty of liquid in the pot. I just want the CRISP!!..LOL

      1. That is exactly what I did. I am just learning to use a cooker for more than a pot roast. I over crowded it and did not use enough dark brown sugar. BUT, I stuck it in the broiler, crisped it up and it was great. Need more sugar next time.

        1. Yeah overcrowding is hard because often times if we don’t we have one solitary piece of chicken left over. But the broiler is amazing for crisping everything up at the end! Glad it turned out!

  80. Tried Recipe today using drumsticks and thighs. After 4.5 hours, I removed all the liquid but a few ounces and reduced in a sauce pan for about 45 minutes. I added added diced red pepper in place of green onions and then added the reduction back to the chicken. At this point the Cooking was done. It was delicious.
    I season the chicken with 1 tblspn salt, 1 tablspn pepper, garlic powder, onion powder, curry powder and dry Italian seasoning. I served with white rice cooked in EVOO and a lil salt. Frozen mix veggies to color on the plate. This was 10-to 12 PC’s chicken combo pack. Hence the measurements for dry rub. Soy Sauce was added to the reduction.

  81. Will doubling the quantity of the thighs make a difference in the turnout? I would love it to still look like the picture and keep the taste but I know I would have to pile the meat on top of each other…

    1. You don’t want to over crowd the slow cooker so I would recommend using two slow cookers if you want to double it.

  82. Great recipe.. Used jumbo chicken legs…was very skeptical ….with only 5 ingredients….but went with it…..meat was fall off the bone tender….very flavorful……will make this again….?

  83. I just signed up so haven’t made recipe yet but I know a good recipe when I see one. I can’t lift things out of m oven anymore so I cook
    everything in my slow cooker or on the grill when there;s no ice on the porch, the wind isn’t blowing 40 mph, and the grill only has a few inches
    of snow around it.
    Steve, I never just cook meat. I always put meat and vegetables in the slow cooker , or meat and vegetables either on or wrapped in foil on the grill.

  84. This is excellent, I had some sweet potatoes so I added those as well, they were so good with the chicken, a definite keeper!

  85. Tonight’s dinner…slow cooker brown sugar garlic chicken…winner winner chicken dinner! So easy, so flavorful! Normally I’m a skinless, boneless chicken breast kind of girl but purchased quality (but very economical) chicken thighs knowing the boyfriend prefers them. Placed them in the slow cooker for eight hours on low and proceed to enjoy this beautiful day here in Michigan. We both love this recipe…I will be stocking up on chicken thighs and using my Food Saver to have a supply in the freezer as I think this will be a comforting cold weather meal. The ingredients are so simple and basic pantry staples; I used the minced garlic in the jar to make preparation the easiest. I served it with rice pilaf and garden fresh sliced tomatoes. Thank you so much for making meal time so easy! Today is our 3rd year anniversary and this meal was special enough for celebration!

  86. This recipe was excellent! I used boneless skinless chicken thighs, doubled the rest of the ingredients and added fingerling potatoes, baby carrots and butternut squash, cooked on high for 7-8 hours.The chicken was not brown and crispy (since I used skinless) but it was still tender and delicious! Thank you!!

  87. I put it in the oven as stated and I suggest next time you try the recipe variation before you recommend it. The sugar all came off and was a burnt pool around my chickens. I suggest putting the brown sugar on close to the end of the cooking if it’s going in the oven.

  88. Can I use frozen chicken breast without the bacon? This would provide liquid correct? Then place them on foil balls to keep them out of the liquid?

  89. This is the best chicken I have ever had. Hands down. I was feeding it to my one year old and We couldn’t stop eating it, lol! I made 6 thighs and we ate three of them together! It was like eating a dessert.
    The only problem is this website, it’s really frustrating how the page keeps reloading because of advertisements. I was trying to follow the recipe and finally just had to take a screenshot of it because i would scroll down and it would pause for a while. Also I had to type up this comment in my notes app and paste it on here because there is such a keyboard delay when I try to comment for some reason. When I tried to leave a comment I on another recipe of yours I tried (that was amazing, seriously I never comment but these recipes have been so good I had to say something), the same thing happened. The comment keyboard has a huge delay. I definitely am going to be making more of your recipes though, the delays are worth it!

    1. I so glad to hear you love it but bummed you’re having issues with the site. I’ll look into the problem and hopefully you won’t have that issue again.

  90. Excited for this to be done for dinner tonight. I love chicken thighs and am always looking for recipes for them rather than breasts.. I was a little worried they’d dry out so I added some olive oil to it. I added an entire package of thighs I think 8? So we shall see how they turn out!

  91. So delicious! I used boneless skinless thighs because we were cooking for a party that wasn’t a knife-and-fork deal. I tripled the recipe, and while it didn’t look as pretty as the picture because the thighs couldn’t caramelize, it was a huge hit 🙂 the other thing I did differently (out of pure laziness bc it was already in my fridge!) was used twice the amount of ginger-garlic paste in place of the garlic called for in the recipe. If you have this, do this 😉

  92. Already went to store and bought skinless boneless chicken thighs. Might be helpful to update the ingredient list so it states it as it wasn’t very clear while reading the ingredient list until reading through all the comments! Going to look for different recipe…

  93. I put this together yesterday morning before work. It took literally 3-5 min, and the results were outstanding! My husband got home before me, and texted “the house smells amazing “! It’s really good, but next time I might add some smoked paprika or chili powder/ flakes… something extra. The flavor was almost too mild for us… the chicken was super moist and fell off the bone. My goodness! Thanks for sharing this super quick, inexpensive meal idea!

    1. You’ll need to watch the cook time as there isn’t as much meat on a drumstick as on a thigh, usually. I would suggest propping them up around the slow cooker with the meatier side pointing down (not laying flat) to help give them a crisp. I hope you enjoy it!

  94. I made the mistake of buying chicken thighs bone out/skin off so I first seared the chicken on high in olive oil (2 min each side) before putting them in the crockpot. Then I added 2 tbsp of butter cut up and placed it around the cooker. (I made 8 chicken thighs) I put it on low for 4 hours but when I checked it at 3.5 it was done so I put it to “warm” until my guests arrived. I was concerned that because of my error it wouldn’t turn out so I actually made a back up dish but honestly this turned out SO GOOD! My company loved it. My only wish I’d made more! I don’t think I’d even try it with the skin and bone to be honest. The chicken was fall apart juicy and moist and the flavour was mouth watering. Definitely adding this recipe to retail rotation!

  95. Tonight is my second time making this delicious chicken!!! The first time I must have had small thighs because it was done on high in 2 hr 30 min and then stayed on warm for another hour or so. This time looks like its cooking at more the rate it should. I am so impressed with this recipe, first time I made it I was expecting really dried out chicken but instead it just fell off the bone! SOOOO easy to make too and the house smells amazing! I serve it as one of our “fall” dishes with wild rice and sweet potato. Thank you for your great recipe 🙂

  96. Made this last night. Let me say it was delicious. I used chicken breasts and I wrapped in bacon per directions. The chicken was dry but the bacon added moisture so my brown sugar did run off. My daughter in law who loves chicken but not sweet food said it was great. Thanks for sharing.

  97. I made this for dinner tonight just as the recipe calls for and it was delicious!! The chicken browned beautifully and got slightly crispy on top and was moist and flavorful. I served it with your parmesan garlic crash potatoes which were also amazing. My whole family loved it and the entire meal was so easy to throw together. Thanks for the great recipe!

  98. This recipe was simple and easy. Turned out DELICIOUS! I even put some of the juice over my Brussels sprouts. Has definitely become a hit at my home. Thanks.

    1. I recommend it to be completely thawed because if it’s still frozen, it will release more water during the cooking process which tends to make it “soupy”.

  99. I wanted a new recipe for my slow cooker/crock pot and found this. SOOO pleasantly suprising how delicious it was! Love that it’s only a few ingredients also! My husband loves it and says its restaurant worthy! Wow….blown away by how good and simple it truly is! Thank you!

  100. Recipe looked good but I only had chicken breasts and legs. Instead of using bacon, I ended up browning the chicken then adding the cooked juices, a little pineapple juice, soy sauce and olive oil to the garlic and brown sugar in the crockpot. Came out fantastic, great flavor. I will try this recipe with thighs though next time. Looks great.

  101. Quick question for you Sabrina, can this be done with skin on, bone in turkey thighs too? If so how many would you use and would you change anything?
    It will likely just be my husband and I for Thanksgiving this year and we just love this recipe… the chicken turns out PERFECT, would be so cool to do it with turkey!
    Thanks 🙂

  102. Made this recipe using 4 bone in chicken breasts. Wrapped a piece of bacon around each breast. Flavor of the sauce and chicken was AMAZING and the chicken was so moist! My husband, son and I loved it! I made Savory root vegetables with it and it complimented it well. Will definitely make this again!

    1. Just make sure not to overcrowd the slow cooker. You don’t want any of the chicken to be layered or on top of each other. Enjoy!

  103. Currently cooking this for the third time! I’ve made it with boneless, skinless chicken thighs – so easy, and SO good! One question: is it really two whole tablespoons of minced garlic? It seems like a lot (and my whole apartment smells like garlic now, which was nice at first but is now giving me a headache lol).

  104. I tried to make this last night, I woke up in the middle of the night because the smell was so overpowering and had to get it out of the house… what did I do wrong?

  105. Sabrina,
    Thank you for this awesome recipe. I did the oven version and it was delicious. Glad I found your website – looking forward to trying more of your recipes.

  106. Asking about the Garlic… My husband can’t stand it!! Was thinking a bit of minced onion to replace it. Whaddaya think? Sorry if you addressed this in one of your previous comments. I ran outta time and didn’t read them all…yet. I have never seen sooo many comments………… This just looks so good and easy. Can’t wait to try it out. The other similar recipes look just as good. Gonna try those too !! Thanks for sharing this…

    1. It will change the flavor of the original dish but if your husband doesn’t like garlic, I would think it would be ok to substitute with onion instead. Hope you guys enjoy it!

    1. Making it tonight with chicken breast bacon wrapped. Smells great but see a lot of liquid. Dried the chicken breast as directed so not sure why. Do you drain it?

      1. The extra liquid you see is from the bacon that is wrapped around the chicken breast. It helps to keep the chicken moist.

  107. I made this recipe as written except that I doubled it and used my large slow cooker so that all the thighs could be in a single layer without overlapping. I cooked on high for 4 hours. My chicken looked rather pale and not the golden brown that is shown in the photo. It was also falling off the bone and hard to remove from the slow cooker in one piece. Also surprised at the large amount of liquid, so the chicken was really “boiled” when I would have preferred “braised”. Maybe that is just the downside of the slow cooker. Was I supposed to drain some of that mid way through cooking? Overall the taste was pretty good, but could have used a lot more garlic. I ended up putting the thighs on a baking sheet and sticking under the broiler to get a more appetizing color.

    1. I’m glad you still enjoyed it but it does sounds like maybe your chicken had too much water being released during the cooking process. Next time, try and ensure they’re fully thawed and maybe even pat them down with a paper towel before placing them in the slow cooker.

  108. I am trying this now. I dont like meat on the bone so im using chicken breast. The chicken breast I have is frozen and will release liquid. Because my chicken and bacon are both frozen I am adding a half cup of chicken broth, and since I am all over the place I threw in some baby carrots as well.
    Stay tuned for the results.

  109. Hi, Sabrina,

    I’m currently living in Panama and have a slow cooker as we have propane gas canister stoves and as it’s always hot here didn’t want to heat up my kitchen.

    As I only had two skinless chicken breasts I added 250 mL of water along with a chicken bullion cube and coated the bottom of my slow cooker with olive oil and sriracha sauce on top of the chicken.

    Cooking on low for 8 hours and hoping the chicken stays moist!

    I will let you know how it turns out!


    1. Hi, Sabrina,

      It turned out quite well! The chicken, being boneless and skinless, was definitely helped by my adding the water, though I probably could’ve gotten away with 7 hours of cooking and not 8, as the chicken was just beginning to get dry a bit. Otherwise, wonderful! And I had enough leftover liquid/juice to use for spaghetti noodles.

      Thanks for the recipe!

      Tony from Panama

  110. Mine never looks this crispy, but we’re living without a stove right now and we’ve had to start trying new stuff! It’s delicious! Make sure not to add more sugar because it’ll be too sweet! I also like to put a pineapple ring over each thigh while cooking!

  111. I made this recipe tonight and it was amazing. I followed the recipe, however I used boneless/skinless chicken breast. I laid the bacon over the chicken and then used the rest of the ingredients as stated. This chicken came out so moist that I did not need knife. I will definitely make this again.

        1. I prefer low and slow when it comes to the slow cooker but if you need it done quicker, go ahead and set it on high for 4 hours. Enjoy!

  112. This was an instant hit with my family and it’s seriously the easiest meal I’ve ever made. It turns out fantastic every time, the chicken stays so juicy and tender. Also very easy on the wallet.

    1. I would suggest using 2 slow cookers for that many pieces. You don’t want to layer the chicken but rather have them all laying flat on the bottom of the slow cooker.

  113. Wondering about the bacon mentioned in some of the comments. Don’t see bacon listed in the ingredients or instructions for the Brown sugar garlic chicken. If I add one for chicken thigh would I need to adjust the amount of ingredients?

      1. Hi, this looks really good but I don’t have thighs or bacon for breasts so…. If I put in oven, how long please?
        Thank you so much!! ?

  114. Can anyone tell me if I have to use the bacon for bonless skinless chicken THIGHS? OR CAN I DO WITHOUT? THANK U:)

    1. I’ve never tested it with tenderloins but it would take less time. I would recommend low 4-6 hours or high 2-3. Make sure to cover the tenderloins with bacon to ensure they stay moist. Good luck!

    1. You can really add any sides that your family loves. We usually pair it with a vegetable, such as sautéed green beans or roasted cauliflower. It would also be amazing with twice baked potatoes or even Boston Market mac and cheese. I hope you enjoy it!

  115. It was good, but didn’t come out like the picture. I expected more of a brown sugar glaze on the chicken. Still though, tasted ok.

    1. Next time, pop them under the broiler for about 30 seconds before serving. That might give you more of the glaze you’re looking for. 🙂

  116. I am making this right now in the slow cooker but tweaked it a little in a bowl I used 1 cup brown sugar , 1 tablespoon Worcestershire sauce , 1 tablespoon brown sugar mustard, 1tablespoon honey, pinch of salt, garlic powder and cayenne pepper and mix it all together delicious I also cut slits in my chicken and sprinkle with a little garlic powder before I put my rub with added potatoes also an a little water

  117. Just made this recipe. filled by crock pot with potatoes, carrots, mushrooms and chicken. I liked the seasonings and the chicken was very tender. However, the chicken did not brown. It was good though. I would use brown sugar again on chicken. Good idea…

    1. So glad you enjoyed the dish! Unfortunately when you add all of those other ingredients into the slow cooker, it releases too much liquid and makes it harder for the chicken to brown. You can always pop it under the broiler for a bit before serving if you decide to cook it that way again.

    1. I usually don’t recommend adding anything extra to the slow cooker because it will create extra liquid and not allow the chicken to crisp up. If you’re ok with knowing that, then go ahead and add them.

  118. I know this is a stupid question, but I am new to cooking and was wondering if the measurements are supposed to cover all 5 thighs rather than 2 TBSP. minced garlic, etc. per thigh?

    1. You only need to add in the what’s in the ingredient list. The chicken will cook down and release liquids so that’s what you’re seeing. Enjoy!

  119. Sabrina, I am wanting to make this using breasts, but unfortunately I can’t eat bacon.Are there other tings that can be done to prevent the drying out/burning? I am also wanting to make enough for 2-3 mights so I was gonna use 3-4 whole breasts. How much should I increase the seasonings by and can I still do this in the slow cooker as food seems to taste so much better when its cooked slow as apposed to fast.

    1. There’s really nothing else that will keep the breasts moist while cooking, sorry. If you decide to still give it a go, you are able to adjust the recipe by hovering over the serving number and use the sliding tool to adjust the measurements. Good luck!

  120. I’m gonna make this tonight, my slow cooker is a bit larger than yours, so im gonna toss in carrots and potatoes on the side!! I know you recommend not too, but I am a rebel. Also I’m 23, the only one who cooks in my relationship of 5 years, and this is my very first time using one of these so IMA DO IT UP REAAALLLL LAZY. Which is why I got this to start with. I hate my electric stove!! But I want the potatoes and carrots dang it haha! So into the pot they go! I will for sure come back and let everyone know how it goes!

  121. Wanting to make this but need to use boneless and skinless chicken breast fillets and can’t use the bacon. So I was gonna put some olive oil on the chicken and wondering if adding some apple juice would help keep the chicken moist? I was thinking of adding 1 cup….thoughts? Thanks, Sandi

      1. Made it using chicken breast. What I learned……The chicken breast with skin on definitely doesn’t yield as much liquid at the end as the thigh does. If you put too many chicken breasts in, it will dry out while cooking. I used three breasts which is more than the 5 thighs. It was good, but not yielding as much liquid definitely seem to have an effect on the overall flavor. Now I just need to figure out if there’s anything I can do to yield more liquid. I also added more carrots as I can’t seem to get enough of them 🙂

    1. I’ve never tried it but not sure it would work. You really need the fat from the bacon to help keep it moist. If you decide to try, I’d love to know how it turns out for you. Good luck!

  122. I am wanting to make this recipe with the boneless chicken breasts wrapped in the bacon like you said. I want to make 8 of the breasts. Do you know how long that would take to cook in a crock pot?

    1. I would be concerned that the slow cooker would be over crowded with 8 breasts in it. You’ll want to make sure they aren’t on top of each other. You may want to cook it in two slow cookers or in the oven.

  123. I’ve made it twice now, it’s so good and my friends loved it! I use more brown sugar than the recipe, it’s great and easy to make!

  124. where’s the liquid in the picture coming from? All I see in the recipe is the chicken and seasonings. Am I missing something?

  125. Was this chicken browned before putting in crockpot? Mine does not look as appetizing as the picture above. Sauce did not thicken either. I must have done something incorrectly.

    1. I didn’t brown it before but you can always place it under a broiler for just a bit before serving to brown it up more to your liking. Hope this helps!

  126. Sabrina, I made this for dinner tonight and we really enjoyed it. No fuss; 5 simple ingredients; quick to pop into the slow cooker…..but great pay out!! I did mine on low 8 hours, followed by warm for 4 hours (since we weren’t ready to eat yet) and it came out looking exactly like your pictures, with fall of the bone chicken. Plenty of sauce to put over rice. Thank you for sharing this great recipe!

  127. I made this last night and it was really good I even turned the chicken juices into gravy for my potatoes. It was pretty good like a sweet gravy. I cooked it on low for 8 hours and the chicken came right off the bones it was awesome, the family loved it. I didnt have any minced garlic and ended up using garlic powder but couldn’t really taste the garlic. Next time I’ll get some minced garlic though.

  128. Beautiful recipes. Right now making tomato sauce but I will be using a heavier macaroni than spaghetti. The last five times I made sauce I had spaghetti. While I enjoy it I prefer the heavier macaroni once in awhile. I am always happy to try new sauces as well. I am a recipe lover. Not only like to make good food but like to check out how other people make their version.

  129. Looks delicious. Is it okay to use boneless, skinless chicken breasts and what is the difference with Kosher salt? Thanks

    1. If you decide to use boneless skinless breasts, I recommend draping bacon over them while cooking to help keep them moist. Enjoy!

  130. Made this today with two large chicken breasts and added in 5 tbsps chicken stock. It was so good and having the extra liquid made a lovely sauce for our veggies.

  131. I want to make this recipe with chicken thighs like it calls for, but my husband only likes boneless skinless chicken breasts. Can I make the thighs and breasts together in the crockpot (wrapping the breast in bacon)? What would the cooking time be then?

  132. Hi Sabrina, I just got everything into the Crock-Pot following the recipe exactly. Can’t wait to try it. My question is, can you cook on low for 4 hours and then high for 2 hours? I need this done in 6 hours. I started it on low for now. Maybe finish in the oven after 5 and 1/2 hours would be better? Thanks

  133. Busy momma of 3 young boys, we put this together in the morning before leaving for the day. The house smelled sooo yummy when we returned home. Happy to say the taste was so delicious. We used chicken breasts since that’s what we had. Thank you for the great recipe!