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Crockpot Chicken with Brown Sugar

A sweet and savory chicken dish slow-cooked to perfection, featuring a delightful brown sugar glaze that melts in your mouth, perfect for family dinners or busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs Thighs are more forgiving than breasts, remaining juicy and tender.
  • 1/2 cup brown sugar Light brown sugar is recommended for mild sweetness.
  • 1/4 cup soy sauce Opt for low-sodium soy sauce if watching salt intake.
  • 1/4 cup ketchup Look for a quality brand for better flavor.
  • 1/4 cup apple cider vinegar Adds brightness; white vinegar can be substituted.
  • 1 tablespoon garlic, minced Fresh minced garlic is best.
  • 1/2 teaspoon ground ginger Fresh ginger can elevate the dish.
  • 1/4 teaspoon black pepper Freshly ground adds a lovely bite.
  • 2 tablespoons cornstarch Thickening agent for the sauce.
  • 2 tablespoons water Used to create a slurry with the cornstarch.

Method
 

Preparation
  1. In a medium-sized bowl, whisk together the brown sugar, soy sauce, ketchup, apple cider vinegar, minced garlic, ground ginger, and black pepper until smooth.
  2. Place the chicken thighs in a single layer in the crockpot.
  3. Pour the prepared sauce over the chicken, ensuring each piece is well coated.
Cooking
  1. Set the crockpot to cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fork-tender.
  2. About 30 minutes before the cooking time ends, mix the cornstarch and water together to create a slurry and stir it into the crockpot to thicken the sauce.
  3. Once thickened, you can shred the chicken or leave it whole.
Serving
  1. Serve the chicken over steamed rice or noodles and drizzle the sauce generously over the top.

Notes

For a crispy finish, broil the chicken for a few minutes after cooking. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.