Crock Pot Garlic Brown Sugar Chicken

"The house smells wonderful while this is cooking!"
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Teri A. photo by Teri A.
photo by AcadiaTwo photo by AcadiaTwo
photo by cckcity photo by cckcity
Ready In:
8hrs 10mins




  • Place chicken in crock pot.
  • Mix all remaining ingredients and pour over chicken.
  • Cook on low for 6-8 hours.
  • Serve over rice or noodles.
  • You can thicken the juices after cooking with a little cornstarch.

Questions & Replies

  1. Can you please specify how many pounds of chicken I should use as well as what type of vinegar? Thank you
  2. What kind of vinegar?


  1. Yummy, yummy dinner! I substituted plump skinless boneless breasts for the recipe's stated chicken pieces (which would be with both skin and bone) and cut the cooking time down to 4 hours at Low. Please remember, those that complained of this being dry, that this recipe is designed for both white and dark meat, with skin and bone -- which would take longer to cook and be moister than plain breasts. My chicken was tender, but I believe if I had let it cook even 30 minutes longer than the 4 hours it would have started to turn dry. The only other change I made was to reduce the sugar to 3/4 cup. This was extremely easy to put together and having it cook away on the counter on a hot humid day was certainly a blessing. Thanks to this recipe, my rice cooker, and a green salad, I had an excellent hot dinner without using the stove or oven! Thanks for the recipe Mirjam; it was delicious and everyone enjoyed it -- no leftovers at all!
  2. I fell in love with the recipe but didn't have the time for a crockpot meal so I made it on top of the stove. All the same ingredients just in my new cast-iron skillet. It only took about 45 minutes from start to finish. (the boneless chicken breasts were frozen so some of that time was for thawing) Once I tasted the sauce, I HAD to double it so that I would have PLENTY left for lunch tomorrow. I also topped it with chopped green onions. Absolutely AWESOME!
  3. I always love the tenderness of chicken cooked in the crockpot. The combination of garlic, brown sugar, and soy sauce was great. I'd never thought to put them together in that manner before now. I used skinless chicken breasts instead of the whole chicken. I don't think it made much difference in the recipe - just my personal preference.
  4. I made several changes to this recipe as suggested in a couple of reviews. I used 1 and 1/2 boneless skinless breasts and a pound of boneless and skinless thighs. I added a small onion, 1/2 green and 1/2 red peppers chopped. I also sautéed the garlic onion and peppers first. I then browned the chicken in a little safflower oil to seal the juices. I used 1/2 teaspoon black pepper and 1/4 teaspoon cayenne pepper. Total cooking time was 3 hours and 15 minutes. It is absoulutely delicious tender and juicy!! I can't wait for dinner!
  5. The taste was great, but the meat was somewhat overdone after 8 hours cooking - I will make it again, but next time try only 6 hours.


  1. Substitute ginger beer for the sprite and add a few shavings of fresh ginger. Wonderful.
  2. I love this recipe & have cooked it several times. I follow it to a T, but halfway thru cooking I add sliced green, yellow & orange bell pepper & a small amount of sliced yellow onion to the crockpot. Otherwise this receipe turns out pretty bland without those things.
  3. Definitely a keeper. Rather than use standard vinegar I substituted with Red Wine Vinegar as well as replaced the Sprite/ 7-Up with red masala cooking wine and then used Cajun seasoning for the pepper. The kids devoured it and barley left the broth.
  4. Made pretty much as written, but I did use boneless chicken tenders in place of bone-in chicken pieces. I cubed the chicken before placing in the crockpot, so I only cooked it for 4 hours on low. Came out perfect and delicious!! The next time I make it though, I will definitely add some onion. :)
  5. This is now one of my very top favorite recipes. I made this 2 weeks ago, and I'm craving it again, so it is cooking right now. Last time I followed the recipe exactly, but then topped with red grapes cut in half, which tasted amazingly good with the chicken and sauce. (TRY IT WITH GRAPES!). Oh I guess I did pour a bit extra sprite. Couldn't help it. I didn't cook it nearly as long, but my CP cooks faster than most. And the sauce was delicious over the rice, even though I did not thicken it as some have suggested. Only thing I'm changing this time is using a pack of chicken thighs instead of whole cut up chicken, and adding cayanne pepper (So good with sauce). YUMMY!


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