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

4.97 from 210 votes
  • 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
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.

Keyword: Slow Cooker Brown Sugar Garlic Chicken
Save Recipe
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.

See more posts by Sabrina

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. Oh man, I loved reading all the comments and responses. This was super helpful. Can’t wait for dinner tonight!

  2. Had anyone tried this with chicken tenderloins instead of full breasts. Wanted to make them for the kids. Wrapped in bacon and baked in oven.

  3. I tried making this. Although I made it with chicken legs and thighs. Unfortunately it didn’t put out much juice. So I ended up with dried out chicken. The taste is still good. And the legs weren’t as dried out as the thighs were

    1. I’ve never tested it using one so I’m not sure. You might be able to find an online recipe using one with similar ingredients and use that as a guideline. Good luck!

  4. I made mine w chicken breast and it came out juicy, when you’re making the recipe with chicken breast you don’t cook it for a full 4 hours. 2 1/2 is perfect! I served it over rice and green beans on the side

  5. I’m making this tonight and it will be done in 2 hours, I’m so excited to try it. I love your recipes, a lot are budget friendly, healthy and creative. God bless you xx

  6. Hoping someone can as wer this fast as I’m in the middle of prepping… can I use microwavable bacon to wrap around the chicken?

  7. Ok so I made this with boneless chicken thighs and did the aluminum foil balls on the bottom. Put on low expecting to cook for 8 hours per instructions and just checked temp after 3 hours on low and they are already done. Strange. They don’t look anything like the picture and haven’t tasted yet but I guess we will see. Gonna keep them on warm until it’s dinnertime. 5 hrs from now. Kinda scared how these are going to turn out.

    1. I did the same, I didn’t realize it needed to be bone in and skin on, so mine were also done within 3-4 hours. I will keep them on warm as well. Fingers Crossed they will turn out well! I noticed the recipe ingredients does not state bone in and skin on so I bought what I usually get.

  8. I saw you said it’s possible to make this with chicken breast and I could coat them with bacon, but do the cooking times change at all for chicken breast? And also would I still not add water?

    1. You can always place it under the broiler a bit at the end to help solve that. It might have been that your chicken released too much liquid which wouldn’t allow it to crisp up. Hope this helps!

  9. I want to try this for dinner but unfortunately, I am a broke college student and I do not have kosher salt. Is it okay to use table salt instead?

  10. Ohhhh GIRL….We just finished up this dish. So simple and when I say 5 stars. That is what I mean. Just so you know, I seldom leave comments, but this was worth the time. Thank you for talking the time to share… Be blessed y’all.. from Eastern NC

  11. Sooo… before reading the comments about not overcrowding the chicken, I doubled this recipe bc we had a larger pack of thighs and I didn’t want to waste them. Will it just need to be “crisped” in the oven at the end or have I ruined it?

  12. I’m trying this today as I’m in a clean the house & make dinner mood.
    I don’t have minced garlic but I have chopped. Is that going to make a significant difference?
    I also have skinless chicken breasts so I’ll be wrapping them in bacon

  13. Hey!!!

    This looks AMAZING!!! I REALLY want to try making this. Usually when I see slow cooker meals I try to get everything done at once bc of busy schedules.

    Question: How can I add potatoes and onions or green beans? Will the chicken still be crispy?

    Thank you!

    1. If you want the chicken to be crispy, you’ll want to cook the side dishes separately. Otherwise, they’ll release too much liquid during the cooking process. Enjoy!!

    1. I would use the oven. I’d be afriad that it might dry out in the slow cooker unless you have a smaller sized slow cooker to use. Enjoy!

    1. I would make them separately. You don’t want to add too much to the slow cooker as it won’t allow the chicken to crisp up. Sorry.

  14. What size slow cooker did you use? I only have a 6 quart. I would prefer to remove the skin from the chicken. Would that be a problem?

    1. I used a 6 qt slow cooker so you’ll be fine. I would recommend removing the skin after it is cooked. It really helps to protect the meat and keeps it moist. Hope this helps! Enjoy!

  15. Nice, simple recipe. I complicated it slightly by seasoning and searing before adding the chicken to the slow cooker (I always do). After cooking I also skimmed any fat and drained the liquid off into a small pan, thickened with cornstarch and added boullion, soy sauce, garlic powder and pepper and served as a sauce for the chicken. My husband enjoyed it ? With that sauce and some freshly sautéed veggies this would be perfect over rice.

  16. I’m wondering where I went wrong with this! Followed the recipe to a T, but used boneless skinless chicken breasts draped/wrapped with bacon. For some reason, mine turned out incredibly bland and dry. The chicken completely dried out and the brown sugar seemed to liquify into the bacon fat/juices and did not leave a carmelized color or flavor on the chicken. I’ll definitely give this recipe another go in the future, but will be cooking it in the oven!

  17. I love this recipe. It turns out perfectly every time. I use 4 chicken thighs rather than 5 because I get Costco chicken thighs that have 8 pouches all combined and each pouch has 4 thighs. I leave them in the chest freezer and cut off a pouch to thaw and cook one or two at a time. Sliced carrots are an awesome addition to this recipe fresh or frozen. You can add them at the beginning or halfway through cooking.

  18. I made this last night with chicken breasts. It’s quite tasty. I added mayo to a little of this and made a hot chicken salad sandwich. I’m thinking of using the rest of the chicken to make some regular chicken salad to last the week. Just add some mayo or cream cheese. Some chopped walnuts, cranberries, bacon, or whatever I have. It’s gonna be awesome.

  19. This looks delicious! I have boneless skinless chicken breasts and I’m going to use oven. Do I need to brown chicken in a pan first? And should I wrap in bacon? Wasn’t sure if the bacon applied to just slow cooker or oven too?

  20. I can’t wait to try your recipe, as published! My one question is, would using a slow cooker liner change the finished recipe?

  21. Can I use boneless, skinless chicken thighs for this recipe? Would I still need to wrap bacon around the chicken since it’s boneless? Thanks!

  22. Made this last week and even though it did not look like the picture pretty picture provided, it was super yummy. Added some chopped carrots and sweet potatoes with about one hour left to cook and it came out delicious. The whole family loved it.

  23. This was INCREDIBLE. In fact, I have made it multiple times for my family, even the picky ones, and they LOVE it! THank you so so much for this recipe !!

  24. Can you advise how long to cook if I use bone-in split chicken breasts? Also, can I eliminate bacon if I use this cut of chicken?