Slow Cooker Brown Sugar Garlic Chicken

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

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!
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

  • 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

Calories: 308kcal | Carbohydrates: 15g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 324mg | Potassium: 263mg | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.9mg
Keyword: 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!
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!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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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Comments

    1. Brown sugar isn’t necessarily keto-friendly but I would recommend Stevia which is the best sugar substitute for keto diets.

    1. Many recipes can be modified for an instant pot. It’s common to have liquid in an instant pot recipe. Check your instant pot directions for the cooking time for the meat you have chosen.

  1. This is an excellent recipe. I’ve tried with chicken and also pork chops and it’s DELICIOUS with each. I love that it’s so easy to make, as well as adaptable and I always have garlic and brown sugar on hand. Yummy.

  2. Excellent my family loved it served it with rice pilaf but would be great on pasta makes its own sauce

  3. I used10 chicken thighs with skin on, bone-in. I removed the skin, doubled the garlic, and seasonings except the salt (used a rosemary and salt seasoning mix), and a lot of brown sugar. I purposely sprinkled the brown sugar and used a lot of it, but near the last hour or so as brown sugar, and barbecue sauce used at the beginning in slowcooker recipe times will badly stick on the sides and bottom (very hard clean up) of your slow cooker even through slow cooker bag liners. Previous lessons learned. This recipe was very tasty. I used the 8hr timing, and the brown sugar overpowered the other seasonings even few days later. lol It was so good. Everything turned out perfect, and very tasty! Thank you for sharing!

    1. Hi CJ! I’m so happy your dish turned out fantastic and lasted for multiple seating’s. Hope to see you back soon!

      Thank you!

  4. I had 10 chicken thighs skin on, bone-in. I removed the skin, doubled the garlic, and seasonings except the salt (used a rosemary and salt seasoning mix), and a lot of brown sugar. I purposely sprinkled the brown sugar and used a lot of it ?, but near the last hour or so as brown sugar, and barbecue sauce in slowcooker recipes will stain your slow cooker badly even through slow cooker bag liners. This recipe was very tasty. I used the 8hr timing, and the brown sugar overpowered the other seasonings. lol Everything was perfect, and very tasty! Thank you for sharing!

  5. I’m having company. Can I put 9 or 10 pieces in my crock pot at once and add more ingredients and cook time?

    1. No, I’m so sorry. Layering them will leave half of them cooking in a lot of liquid and soggy. They need to be in a single layer to cook evenly.

  6. I made this last night in the crock pot. I doubled the recipe and used defrosted chicken thighs. It cooked on low for about 6 1/2 hours. The taste was wonderful, but the chicken thighs were a little dry. I will make this again and cook it for a shorter time, maybe just 5 hours on low.

  7. This is just excellent. I used 3 Pounds boneless, skinless thighs, and doubled the brown sugar garlic mixture. I decreased the cooking time to low for 6 hours, and made sure it was 165 degrees. I served it over plain couscous , which soaks up all those yummy juices. Served with roasted brussel sprouts, and flaky crescent rolls. My mom loved it so much, she has requested it for her Mothers Day dinner. Thank you for the recipe. It will be made often at my house!

  8. I’ve made this recipe 2x so far and each time the family/guests loved it. I have made 2 modifications to the recipe- I brown the chicken in pan beforehand. This is especially recommended if using skinless thighs or breasts. And, in addition to the brown sugar, I drizzle honey on top before starting the slow cooking. It adds a deepness of flavor.

    1. I did use bone in thighs for this recipe. I feel like it protects the chicken from drying out. Enjoy!

    1. There’s not as much meat on them so I recommend propping them up around the slow cooker (not laying flat) and you’ll need to reduce the cooking time as well.

  9. Soooo grateful to have found your recipe! It’s absolutely delicious! Goes well with rice and vegetables! ??

  10. I did it 4 hours on high and my chicken was soooo dry. I want to reduce to time or try cooking it on slow, but I’m afraid 8 hours will be much too long.

  11. Love this recipe but I overcooked it. I was using boneless skinless chicken. I am trying it again on high temp for 2 hours

  12. Made this tonight, sauce was yummy but chicken looked unappetizing & rubbery, surprisingly it didn’t taste too bad. Not sure I would make it again, if I did, I think I might try browning the meat first.

      1. What is the liquid in the bottom of the slow cooker the recipe doesn’t say any liquids. If I just put straight chicken in my slow cooker it will dry out and burn for sure. I was thinking a little chicken broth, would that work?

        1. The chicken will release liquid as it cooks down. I didn’t add anything extra that’s not listed in the recipe card. I hope you enjoy it!

      2. Love this. I usually add way more brown sugar and garlic just personally how I like it. I also use chicken thighs. Great recipe. Got it from my cousin lol

  13. This was delicious, quick and easy and I made it in the oven and covered it with foil. After 15 minutes I took the foil off and flipped the chicken over to finish cooking.

    1. I’ve never been a fan of using the liners. I feel like they don’t allow the chicken to crisp up but allow more steaming to happen. If you plan on using breasts, I’d cook it for less time. Maybe check it an hour or 30 minutes before to ensure they don’t dry out. Good luck!

  14. This reminds me of your Brown Sugar Pork Chops recipe. Could I add the ingredients for that amazing sauce to this chicken recipe? Sounds like it could work.

  15. This is one of my all time favorite recipes! It is so easy and so delicious! The reheated leftovers are just as good!

  16. When i tried to cook this, all of my liquid came out clear, there was no dark sauce to it. Any tips for next time?

    1. Make sure that your chicken is fully thawed and I even pat mine dry with a paper towel to remove any excess moisture. The chicken could’ve released more liquid making it clear. Also, try using a dark brown sugar if you didn’t already. Hope this helps for next time.

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