I haven’t used my crockpot as much since we moved — it’s tucked behind a drawer now instead of sitting out where it’s easy to reach. It’s heavy to lift in and out, so I tend to forget about it. Yet every time I use it, I remember why I love slow-cooker meals: they’re effortless and satisfying.
This brown sugar and garlic chicken is especially versatile. I served it over rice for dinner and turned the leftovers into chicken quesadillas the next day. Using leftovers to make another meal is a habit in our house — we always seem to have extra, maybe because I cook for more than two.
The finished chicken has a sweet, tangy flavor with the sweetness standing out most. It’s easy to prepare and adapts well to different sides or repurposed dishes.
Ingredients
- 4 chicken breasts
- 3/4 cup packed brown sugar
- 3/4 cup white vinegar
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons crushed garlic
- 2 tablespoons soy sauce
- 1 tablespoon crushed red pepper
- Ground pepper, to taste
- 2 tablespoons corn starch
- 2 tablespoons water
Directions
- Place the chicken breasts in the bottom of the crockpot.
- In a bowl, whisk together the brown sugar, white vinegar, 1/4 cup water, lemon juice, crushed garlic, soy sauce, crushed red pepper, and ground pepper. Pour the mixture over the chicken.
- Cook on low for 6 hours or on high for 4 hours, until the chicken is cooked through and tender.
- Stir the corn starch and 2 tablespoons water to form a slurry. Add it to the crockpot and let the sauce thicken for 5–10 minutes before serving.