Crock pot Brown Sugar Chicken adapted from A Year of Slow Cooking
12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar (it’s okay. you can brush your teeth after.)
1/4 cup lemon-lime soda (stay with me…)
2/3 cup vinegar (I used white wine, but think regular white would be fine)
3 cloves smashed and chopped garlic
2 T soy sauce (La Choy and Tamari wheat free are GF)
1 tsp ground black pepper

Directions:  Plop the chicken into your croc kpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

Here’s what you’ll need:

Put the chicken down in the crock pot and add all of the other ingredients on top.

Here’s what you’ll end up with:

Our Thoughts:
This dish was really good.  It was sweet and the chicken was fall-apart tender.  I, personally, could have used just a touch of spicy . . . maybe some type of oriental-type pepper.  I ladled all of the sauce out of the bottom of the crockpot and put it in a separate bowl so everyone get put it all over their rice.

I served this with rice and one of Scott’s very favorite dishes-EVER.   Cheesy Cauliflower
Martha (MM)

Sounds delicious! I’m always looking for new recipes for the crock pot. I would like a little spicy too – even just a sprinkle of hot chili powder or cayenne pepper would do the trick.


This sounds amazing! I used to follow her and she had great recipes; saving this one; thanks.
Your photo is much more tempting than hers; great job!