Slow Cooker Brown Sugar Garlic Chicken made with just five ingredients from your pantry. Set it in minutes for the perfect weeknight meal!
This tender, flavorful chicken recipe is the ultimate family meal. For more Slow Cooker Favorites try my Classic Crisp & Juicy Slow Cooker Chicken and Slow Cooker Hawaiian Pineapple Chicken.
Sabrina’s Slow Cooker Brown Sugar Garlic Chicken
This meal is the slow cooker chicken version of one of the most popular recipes on my blog, Brown Sugar Garlic Pork with Carrots & Potatoes. 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
Recipe Card
Ingredients
- 5 chicken thighs , skin on, bone-in
- 2 tablespoons garlic , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/3 cup light brown sugar , packed
Instructions
- Add the chicken, salt, pepper, and garlic to the slow cooker.
- Note: If you like more brown, crispy skin you can brown the chicken, skin-side down in a pan with about 1 tablespoon vegetable oil for a few minutes before adding to the slow cooker. If your slow cooker has a sear function, you can sear the skin right in 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.
- (Optional) Serve with fresh chopped parsley sprinkled over the top.
Nutrition
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Table of Contents
About This Recipe
This recipe was made in a slow cooker that has a browning or searing function and the. For larger roasts I also brown the meat in the insert and I don’t 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.
Chef’s Note
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.
What to Pair With
- Serve with white or brown rice or Potato Wedges and Roasted Vegetables. These are some of my favorite sides to pair with this easy meal. You can also just choose your own family favorites. This chicken will go well with so many sides.
Alternative Cooking Techniques
- 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). You can brown the skin under the broiler at the end, if you like.
Variations
- Different Cuts of Chicken: Try using Chicken Breasts (brownie points for draping bacon on them to keep the chicken moist).
- Chicken Wings: Double the topping and toss chicken wings with the same topping and cook for 6 hours on low.
- Whole Chicken: Try rubbing a double topping amount over an entire chicken propped up on some foil balls to keep the chicken out of liquid.
Related Recipes
More Bacon Brown Sugar Recipes
These images were used in previous versions of this post:
I only have a pack of chicken breast. But really want these flavors?!?
I usually suggest not using breasts in a slow cooker because it tends to dry out but if you know that going in, you could always give it a try. I would recommend deeply scoring the chicken so the flavors are able to seep in more. Good luck!
If I use boneless/skinless chicken breasts, as others did above; some reduced the cook time by two hours and other didnt. What is your suggestion?
I would suggest wrapping bacon around it so that it’s able to render fat to stay moist. Also, timing might be different depending on how hot your slow cooker might run or the size of the breasts. Sorry I’m not able to give you a better idea of time. You might just need to check on it occasionally if you decide to go that route.
Very delicious
If I use boneless, skinless chicken breasts with bacon draped over, do I cook the bacon first or drape it uncooked over the breasts?
You’ll want to drape it over uncooked because while it cooks, the fat from the bacon will keep the breasts moist. Enjoy!
I discovered your recipe at 11:30 this morning, I used boneless skinless chicken breasts. when I went to lunch at 4:15 I got it out of the crockpot it started falling apart as I was lifting out this chicken is so juicy and so good, fantastic find.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
This looks amazing, but does the skin come out soggy?
No as long as you keep the ingredients to the minimum and don’t crowd the chicken. You can see how much space is between the chicken in mine. If all else fails and somehow it does, add it to a small baking pan on 425 for 5 minutes just to crisp up.
Any recommendations for sides with this?
I woud recommend my Parmesan Garlic Crash Hot Potatoes or Rainbow Roasted Vegetables. Either would be a fantastic side.
Why did’nt my chicken look nice and brown like this, I used legs instead was that the differents, i did not put any liquid in it., i even put total 12 legs, cooked 4 hours on high,
Unfortunately, legs just don’t have enough skin or fat to really crisp up in a slow cooker. Putting 12 in might have overcrowded the slow cooker as well. If you decide to use them again, prop them up around the crockpot instead of piling them in the middle that will help keep them from being covered by the liquid as it cooks.
What is the green sprinkled on top
Parsley for prettiness, haha.
This was really yummy, bf went back for a second helping. Even said it would taste good shredded on a sandwitch. Thanks for a great recipe that I can throw in the crockpot.
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Hi I was just curious does it have to only be brown sugar or can I use white sugar
Thanks
Yes, you’ll want to use brown sugar with this recipe. Enjoy 🙂
What do you mean “ double” the topping? Are you talking about just the brown sugar or all the ingredients with the exception of the 3# of chicken wings?
Yes, sorry for the confusion. Just double the brown sugar 🙂
Can i cool this in the oven. – at what temp?
Set it up on a sheet pan the way you would in the slow cooker and roast at 400 degrees for 25-30 minutes (you may want to use foil).
This looks great. Can it be doubled or tripled for a dinner party of eight?
Yes, but you’ll want to use multiple slow cookers. You want to make sure your chicken isn’t crowded or layered in the slow cooker.
Dark or light brown sugar? Does it matter??
I used light brown sugar but if you want a darker color on the chicken, feel free to use dark brown sugar. I hope you enjoy it!
I planned on using the bacon over boneless, skinless chicken breasts. I only now realized the package pulled out of the freezer and thawed consists of chicken tenderloins! 🙁 Would I be able to use them instead of the breasts?
Oh no!! I wouldn’t use them for this recipe but not all is lost because you can use them for my Bacon Brown Sugar Chicken Bites recipe 🙂
Can I add broccoli?
You’ll want to add them during the last half hour of cooking otherwise it will create too much steam and moisture that the chicken will suffer. Just toss them on top and make sure not to mix them in. Hope this helps!
I have this cooking today. Smells great!
I hope you enjoyed it!
Making this today for my family. Look soo good!
Silly question…boneless chicken thighs or with the bone?
I used bone in chicken thighs for this recipe. Enjoy!
Darn, I got boneless thighs today. Any adjustments I could make to still use?
As long as skin is still on, you should still be ok with using boneless.
Can I use a whole chicken or Cornish hen for this recipe in the crockpot? If yes, can I use the same amount for the other ingredients?
You sure can! Double the topping about and rub it all over the entire chicken. Prop the chicken up on some foil balls to keep it out of the liquid while in the slow cooker. Enjoy!
This chicken is so good, even my son requested I make it again. First time I made it I used chicken breast, but if you go that route you’ll need to reduce cooking time by two hours so the chicken doesn’t dry out. Second time, just last night, I followed the recipe exactly and my oh my, awesome chicken. Next time I think I’ll do both thighs and breast. Thanks for a great recipe.
Eating well in MO. ?
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Thanks for this tip… I went home at lunch to make this and hadn’t read comments so I just did chicken breast and put bacon on top… now I am anxious and hope it turns out ok. Will have been 4 hours by the time I get home and will only do it for 2 more hours!
This is a ‘new discovery’ for me Sabrina… thank you so much for all your advice, not
to mention some great recipes.. I’m looking forward to making ‘that above’. will let
you know our success.
cheers…
You’re welcome Laurel! I hope you enjoy it!
This was amazing! My boyfriend and family requested it again! I added a little Tony’ s seasoning with soy sauce and honey. Once it was done and they all got home I put the oven on 425 and and put the chicken in for 15 mins to get the skin a little crisper. It was amazing and they all loved it! Thanks
Wow, a second request?!? You just made my day!! I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Hi, I was just wondering if this could be frozen after it’s cooked? I live alone and this looks amazing and I’d love to have some in the freezer for nights I don’t have time to cook. Thanks!
Yes, you can freeze these. I would suggest thawing it in the refrigerator the night before and warming it up in an oven or toaster oven to keep the skin from getting soggy.
Hello I made this last night. It did not give it the glazed looked you have shown…I don’t know what happened.
If the chicken isn’t as brown as you’d like, you can always pop in on a sheet pan and place it under the broiler (10 inches away) for a minute and then spoon the liquid over it to serve. I hope you still enjoyed it!
If I wanted to make this, like your bacon wrapped, oven version, do I just follow the same directions? Will the thighs (my fave!) still crisp up? Thanks so much! Just discovered your site yesterday and everything looks soo YuM! ?
The thighs won’t crisp up because they’ll be wrapped in bacon. I would recommend using boneless, skinless chicken. So glad you’re loving the site and I look forward to seeing you around here 🙂 Enjoy!!
Wondering if you have tried freezing and then thawing and cooking in slow cooker?
The skin wouldn’t have the same rendering, and the extra liquid from freezing would thin the sauce more.
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!
I have a 6 qt slow cooker and would like to make more than 5 thighs. If I double the recipe, do you think it will turn out ok? Especially with stacking the thighs on top of each other?
It will steam the chicken more than cook it like it is pictured. I don’t generally ever double the slow cooker layer unless I am going to be shredding up the chicken/meat/pork.
I doubled it and it was fine. Delicious.
I put 8 thighs and didn’t double the rest only put a generous amount. Hopefully it comes out ok…
I made it while my baby was sleeping so I did it quickly… then I realized I mixed the brown sugar at the same time as the other ingredients and didn’t sprinkle it on top… do you think it’ll still work out?
Thanks!
Sorry I missed this question until now. How did it turn out?
I did the exact same thing. Oops…we will see how this goes lol
It should be just fine! Honestly it was a bit nitpicky anyway with the add on top at the end. The brown sugar will melt and pool anyway!
Can I add veggies like carrots or onions?
Yes, just add below or next to the chicken, not on top.
Hi there! At what stage of the cook would you recommend putting in any veg? Thanks!
You really don’t want to crowd the slow cooker otherwise the chicken won’t get crispy. I would recommend making your vegetables on the side.
Do you have to ue minced garlic or can you use garlic powder?
I don’t recommend substituting it with garlic powder because it won’t have the same depth of flavor, unfortunately.
In your picture it looks like you added water but it’s not in the ingredients. Did you add water or is that just the juice from the chicken?
That’s just the juice from the chicken. 🙂
I tried the recipe and it was delicious. Big hitvwithe family! But how did you get the chicken to brown like in your picture? Mine non color!
Thank you, so glad your whole family enjoyed it. I make sure that my chicken is completely thawed and even pat it with a paper towel before putting it into the slow cooker, lessens any additional water that might come from the chicken and cover it. It really enables the chicken to get a good crisp on it.
Thank you! I tried it again using your advice. Turned out perfectly, just like the picture!!
Yay!
My brown sugar melted right off the chicken, no crisp ? either.
It did flavor the fingering that were under the chicken nicely though!
That’s a bummer!
There are a few reasons the brown sugar might not have stayed on….things like crowding the slow cooker, the chicken not completely being thawed before cooking or even if your slow cooker might not run as hot. I’m glad you still were able to enjoy the flavor!
This may be a lame question….because im new to slow cookers! Do I thaw out the thighs or frozen?
Not a lame question at all 🙂 You’ll want to use thawed chicken. I even make sure to pat them with a paper towel a bit to ensure all excess liquid is off of them. It helps to ensure the crisp.
I used frozen thighs and it came out just fine. Delicious! Love this
How long did uou cook it for on high with them being frozen
I did not realize it needed to still have the skin and already bought skinless and boneless thighs. Can you recommend some kind of fat to use to help it not dry out? I don’t have any bacon to use like I read in another post. Thank you very much
Unfortunately, there isn’t another type of fat to use that won’t just fall off into the juices while cooking. So sorry.
Does this come out very sweet with the brown sugar? I want to try it this week but wondering if I need to decrease the amount of sugar since I’m not a huge “sweet” person. Thank you!!
I think the flavors compliment each other and it doesn’t come out very sweet but you could definitely cut back to satisfy your own palate. I hope you enjoy it!
I plan to make with chicken wings, how many lbs should I use? And they are frozen, is it ok to put them directly in the Crock-Pot or do they need be thawed first?
You’ll want to use about 3 pounds of wings. Make sure that they’re fully thawed so that there isn’t any water added to the sauce while cooking. Enjoy!
Can I use skinless thighs?
I would advice against it. The skin helps keep the chicken moist in the slow cooker but if you know that it might come out a little dry, I’d say give it a try.
I’m going to try and use 2 skinless thighs and 12 wings. Worried about the thighs. Do you think a 1 cup of chicken broth with 2-4 slices of bacon is a good idea to prevent the thighs from drying. I’m thinking the wings will also help. Your thoughts?
If they’re skinless, I would wrap bacon around them to keep them from drying out but don’t add any liquid because it’ll make everything soupy and your chicken won’t crisp up. As far as the wings go, I would prop them up around the side so they aren’t laying flat. I’d love to know how it turns out if you decide to try.
I 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?
can i use chicken breasts?
I don’t really recommend breasts because they tend to dry out in the slow cooker. But if you know that going in, you can definitely try it.
Can chickens legs be used?
Yes but you’ll want to cook it for about 2 hours less. Enjoy!
Could you do this with boneless, skinless chicken breasts? With the bacon draped to release fat?
I would TOTALLY try that. In fact, I think I’ll work on it this weekend because that sounds amazing. Thank you for the idea! ps, if you try it before I get to post it (probably in the next few weeks) please let me know how you enjoyed it!
Did you ever make this? Just deciding what to do w/ my boneless skinless chicken breasts.
I do have a post for Slow Cooker Bacon Brown Sugar Garlic Chicken. I still used chicken thighs but wrapping bacon around boneless skinless chicken breasts will help keep them moist as well. Try it and let me know what you think!
Making it with boneless skinless chicken breasts tonight.
How was it? Debating on it tonight with my boneless skinless breasts. I don’t have bacon will it still be good?
I didn’t have bacon (which was odd), but I just added a couple pats of butter to help with the moisture/fat issue. Turned out great!
I made this last night with chicken breast( boneless and skinless) wraped in bacon. Sooooooo good i was worried due to not adding any liquid but it was perfect thank u for this easy recipe.
So glad you didn’t let the “no liquid” part scare you off! I’m happy to hear you loved it!
I am cooking these right now. Boneless and skinless. They seem to be cooking very fast. They have been on low for five hours and seem done.
Boneless and skinless thighs? Those will weigh roughly half the amount of bone in and skin on and will certainly cook faster. I don’t recommend doing a boneless/skinless chicken option in the slow cooker as it tends to dry out. 🙂 Hope you still enjoy it, remove it as soon as you think it is done.
Question I’m using skinless boneless right but added light olive oil what do you do think
I’m guessing it will still dry out. The oil won’t coat the skin long enough to keep it moist.
FOR THE BACON, DO YOU JUST WRAP IT AROUND THE CHICKEN BREAST, ONCOOKED?
Yep, uncooked 🙂
How many breast and how long did yacook it for
Can I use drumsticks
Yes but I would recommend propping them up around the edge with the thicker side pointing down in the slow cooker.
How did it turn out?
How many breast’s, how much bacon? This sounds and looks so good!!!!!
Yes you can just add some water at the bottom of crockpot. Also this can be done in the instant pot under pressure cook, 20 minutes is all it takes. I then shred chicken then crisp it up a tad in the oven just to take away some moisture. This chicken shredded is amazing on a salad!
I have this cooking as I type. Looks amazing on your blog and can’t wait to try it later!
I’m excited to hear what you think!
THIS looks very yummy but will the chicken dry out if there isn’t some sort of liquid in the cooker? I’m just concerned I could come home to burnt dinner… thanks so much!
Nope, the skin on the chicken will help keep it moist and as the fat renders down, that will create liquid in the slow cooker as well. It’ll be delicious!
Trying this , this week
Awesome, I’d love for you to come back and let me know what you thought of it!
Wow this looks terrific. The perfect dinner recipe for sure!
Thank you!
can you use chicken wings do you cook it before you put them in the slow cooker to turn them Brown
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!!
Could you use this recipe for pork chops?
No, I’m so sorry but pork chops would definitely dry out.
What about a pork loin?
Yes, you’ll find the pork recipe under Brown Sugar Garlic Pork with carrots and potatoes on this site. It’s an oven recipe but I also have a Bacon Garlic Pork Loin for the slow cooker. They both are fantastic!
I will definitely be pulling out the slow cooker for this meal!
Holy moly, that looks SO good, yum!
Thanks Kimberly!
I used bone in skin on thighs. Is that right?
Yes 🙂
I love cooking chicken thighs in the slow cooker. Such great flavor!
Couldn’t agree more Dorothy!
Making this right now. Smells great!
I had very dry chicken. I think the time is too long. Might be my slow cooker. Any ideas would be helpful as everything I cook in the slow cooker is overdone. Thanks
Sounds like your slow cooker might run hot. I would reduce the time or depending on how long you’ve had your slow cooker, it might be time to replace it. I have a link above to the one I used for this recipe if you’d like to check that out.
Can I marinate the chicken thighs the night before?
Yes 🙂
Could I use a brine instead of marinade overnight?. Would use skinless chicken and wrap with bacon. How do I incorporate some shiracha?
All of this would work and sounds amazing. 🙂
This looks like the perfect dinner!
Thanks Delaney!
Oh my goodness, Sabrina! This looks fantastic! I will definitely be making this for dinner this week. Thank you for always sharing such delicious recipes!
You’re welcome Michele! Enjoy!!
I dont have minced garlic. But i do have garlic powder and garlic salt:(
Do i use garlic powder??? Help!!! Lol
If you don’t have minced garlic you can use garlic powder (do NOT use garlic salt). I would try adding 1/4 teaspoon to start for taste but make sure not to add more than 1/2 teaspoon total. Hope this helps!
I only have garlic salt. Can I just leave that out?
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.
What is the green stuff?
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. 🙂
This looks Delish!! Does Anyone know if I can swap the brown sugar for honey?? ( my kids are on a no sugar diet but can have honey) and if so, same amount?
I haven’t tested it but I would think it would work. If you decide to try, I’d love to know how it turns out.
I have used honey with a splash of soy sauce and a tablespoon of toasted sesame oil and added some scallions..delish!
How much scallions did you use?
You’re better off using the brown sugar. There are 91g of sugar in 1/3c honey. Only 70g of sugar in Brown Sugar. The more ya know….
Is the chicken frozen or thawed
Completely thawed 🙂
Would I have to alter the ingredients if I use Chicken Legs?
I don’t recommend the recipe with chicken legs. The skin won’t cover the leg meat as completely which may result in tough meat. The shape of the legs lends itself to the sauce running off the chicken as it cooks which means it won’t have as much flavor. If you want to make it with chicken legs I’d recommend baking it in the oven instead at 375 degrees for 30-35 minutes. You may have to baste a couple of times.
Mine are frozen I still want to cook it 4hrs do you think it will be okay?
I don’t recommend it. Using chicken that isn’t completely thawed will allow it to release too much liquid and make it more of a soupy consistency. Sorry.
hi steve again gonna try the veggies in the mix ill let u know
Hi Stephen – did you try veggies in the mix? how did it turn out – I am going to try this recipe and was thinking of adding carrots and potatoes.
So how does the chicken get so dark im making this tonight
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.
This looks really good, I was wondering about the darkness too, I’m thinking to brown them first
I didn’t but you can always place them under the broiler for just a bit at the end if you want it darker. Enjoy!
Oh my goodness, Sabrina! This looks fantastic! I will definitely be making this for dinner this week. Thank you for always sharing such delicious recipes!
You’re welcome, Dana!
I want to make with skinless Chicken breast filets or chicken breast. How much should I change ingredient amounts?
I would recommend wrapping bacon around them so they don’t dry out in the slow cooker.
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
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!
Can you make it with skinless chicken
I would wrap it in bacon to help keep it moist if you decide to use skinless.
Will the bacon cook thoroughly? Will it be “rubbery”?
You can always pop it under a broiler for a bit at the end if it’s not as cripsy as you’d like. 🙂
We used boneless chicken breasts wrapped in ~ 2 slices bacon. Since the chicken wasn’t completely thawed, we ended up with a LOT of liquid and consequently, the bacon was kind of rubbery so we cooked it in a frying pan on the stove to get it to a more enjoyable consistency. The chicken just shredded/crumbled when we tried to transfer it out of the crockpot so it ended up being more of a shredded chicken/bacon dish that our family LOVED. We ate it throughout the week too as burritos. In hindsight, I’d use less chicken this time (the crockpot was too full) and make sure it was completely thawed.
I’m currently making this and was wondering the same thing about the bacon. I added the chicken breast frozen and wrapped the bacon around it. It’s been cooking on high for 4 hours. Can I bake the rest of it in the oven and if so do I cover it and for how long?
I don’t recommend using frozen chicken breast in the slow cooker. It is going to release a ton of liquid which is going to dilute the flavors and give it no chance to have any flavors develop. I worry you won’t enjoy the recipe. I’d take it out now, add more topping and cook at 375 uncovered for probably another 15 minutes. Test it at that point for doneness, you may need another 5 minutes. – yikes I just realized you wrote this three hours ago! Okay, strike what I said, you have cooked chicken now. Take it out, put some canola oil in a pan, sear the chicken then add some garlic and a bit of brown sugar and stir together to coat. If you have some bacon you can cook and crumble I’d add that to the chicken in the pan as you’re searing.
Would you recommend putting the brown sugar on before or after the bacon?
Before 🙂
Wooops! saw this comment after I had already wrapped them first…hopefully they don’t turn out to bad ??
Good luck!
Love the recipe I am using boneless, skinless chicken breast but I don’t want to use the bacon..is it ok to add a little bit of water at the bottom to keep them moist?
Bacon is really the only thing that will help keep boneless skinless breasts moist. Sorry.
Hello just discovered this today and can’t wait to try it! I’ve been reading the comments and I think I will try the boneless chicken … how many pieces of bacon should I wrap around each breast? I Plan on cooking 3
It depends on how big the breasts are but I would say 1-2 pieces of bacon around each one. Enjoy!
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 😉
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.
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 .
Oh no!! So glad you’re trying it again. I’ll keep my fingers crossed that Santa delivers on the Slow Cooker!
Just wanted to update….. got new slow cooker and tried this again with the boneless, skinless breasts since that was what I happened to have on hand again….WITH the bacon….. ABSOLUTELY DELICIOUS!!!!!!!!
New fave!!!! Thank you so much!! Found a few more from you too that I am going to try!!
Yay!! I’m so glad it worked out! Thanks for coming back to let me know.
I would use extra virgin olive oil… A tablespoon or two keeps my boneless skinless chx breasts moist in the slow cooker. Don’t be shy with it.
I used 4 tablespoons my crockpot is big
The chicken breast are big as well. Are the chicken going to oily
Did you end up making it with chicken breasts and no bacon? How did it turn out?
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.
What about using lemon, lime, or orange slices
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.)
I’m doing this as we speak. How did yours turn out??
Becky,
How did your your chicken turn out!!!
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.