Description
This Slow Cooker Brown Sugar Garlic Chicken recipe combines tender, juicy chicken breasts with a rich, flavorful sauce made from brown sugar, soy sauce, garlic, and ginger. Perfect for a hands-off meal, the chicken slowly cooks to perfection, absorbing all the sweet and savory flavors, then the sauce is thickened for a delicious finish. Serve this dish over rice or with steamed vegetables for a comforting and satisfying dinner.
Ingredients
Scale
Chicken
- 4 chicken breasts
Sauce
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
Thickening Mixture
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the Chicken: Place the 4 chicken breasts evenly into the slow cooker, making sure they are not stacked for even cooking.
- Mix the Sauce: In a bowl, combine 1/2 cup brown sugar, 1/4 cup soy sauce, 4 minced garlic cloves, and 1 teaspoon ground ginger. Stir well until the sugar begins to dissolve, creating a sweet and savory sauce.
- Pour Sauce over Chicken: Pour the prepared brown sugar soy sauce mixture evenly over the chicken breasts in the slow cooker, ensuring they are fully coated.
- Cook Slowly: Cover the slow cooker with its lid and set to cook on low heat for 6 to 7 hours. This low and slow method allows the chicken to become tender and soak up all the flavors from the sauce.
- Remove Chicken: Once cooking is complete, carefully remove the chicken breasts from the slow cooker and set them aside, keeping them warm.
- Thicken the Sauce: In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Pour this mixture into the slow cooker and stir well. Turn the slow cooker to high and cook the sauce for an additional 10-15 minutes until it thickens to a glossy consistency.
- Serve: Place the chicken breasts on plates and spoon the thickened brown sugar garlic sauce over the top. Serve alongside cooked rice or steamed vegetables for a complete, flavorful meal.
Notes
- For an extra burst of flavor, add a teaspoon of freshly grated ginger along with the ground ginger.
- If you prefer a less sweet dish, reduce the brown sugar to 1/3 cup.
- Ensure not to overcook the chicken to keep it moist and tender—use a meat thermometer to check for an internal temperature of 165°F (74°C).
- To make this dish gluten-free, substitute soy sauce with tamari or another gluten-free alternative.
- This recipe freezes well; store cooked chicken and sauce separately in airtight containers for up to 3 months.
