Slow Cooker Brown Sugar Garlic Chicken

5 Servings
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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. So incredibly delicious. We raise our own heritage breed chickens and they can be a bit tough with a different flavor than store bought which puts off my daughter sometimes. She LOVED this recipe. Admittedly I made a couple of very minor changes because of our birds. First, it was skinned which removed most of what little fat they have so I added about five tablespoons of butter to keep some fat in it. Second, I used the whole chicken broken down. Third, I added just a bit of red pepper flakes but I’m not sure it was enough to make a difference. We will definitely be making this again.

  2. This looks great but my family won’t eat chicken thighs. Could I use boneless, skinless chicken breasts instead?

    1. Yes you can. Just keep in mind that chicken breasts will cook faster. Let us know how your chicken turns out!

    1. 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.

    1. I don’t use chicken broth! 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.

  3. We loved it! Thank you so much for putting this out there. I don’t ever eat Chicken thighs but now I am in love.

    1. Wow! Impressed with your willingness to try something you never enjoyed before. Thanks so much for the 5 star review!