Crock Pot Garlic Brown Sugar Chicken

“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!”

“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!”

“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.”

“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!”

“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.”

“This was really good, and different from anything I usually make. It was easy to make. Next time I think I’ll try it with onions and bell peppers.”

“This sauce is delicious and makes a perfect topping for rice. It flavors and marinates the chicken wonderfully while cooking. Since the chicken literally falls off the bone when finished, I also cut the meat into small pieces, mixed it with the rice, then topped all with the thickened sauce. Made a great meal with a side combo of broccoli/carrots and sliced freshtomatoes. I did reduce the cooking time. Great recipe!!!”

“My whole family loved this chicken recipe and it was so easy to prepare. I also used the boneless chicken breast the second time I fixed it. This is a keeper!!!”

“I made this with boneless, skinless chicken breasts, cut into strips about the size of the breast tenderloin.The chicken seemed a little dry, but I figured that’s the nature of the cut I used (I’m sure it would have been fine with a whole cut up chicken, but DH doesn’t like dark meat!); some of it still fell apart on it’s own, though.The combination of flavors was wonderful; I thickened the sauce with some cornstarch & served it over penne pasta.I will make this again! -M”

“I made this yesterday; I thought it was pretty good but my husband loved it.Said it reminded him of sesame chicken.Was very easy to throw together – I used regular boneless chicken breasts and served with rice and carrots.Would definitely make again.”

“This was really great!I ended up pulling the meat off the bones and shreding it into the sauce which I thickened with cornstarch, served it over a pan-fried noodle cake.Awesome!”

“This recipe is excellent.I used a whole cut up chicken but took off the skin.I noticed that the liquid was below the level of the chicken, so I turned the pieces about an hour before the end.If people are using skinless chicken pieces (especially breasts only), this might be why theirs dried out.Ours were succulent and falling off the bone.”

“This was a HUGE hit with my family!Not that my toddler is a fussy eater, on the contrary he is a tiny kid who eats like a truck driver, but even he literally SCARFED this down and bugged for more!Hubby loved it as well.I served it with plain rice that we added the juice to.I used drumsticks, and I think next time I would rather try boneless or shredded chicken to mix with the rice altogether.FABULOUS!!!”

“I love the taste but it was very, very dry.Is there anyway to keep the chicken moist?”

“I made this with boneless skinless chicken breast. The chicken was very tender, but was very dry. Any suggestions? The favor was excellant, served it over noodles.”

“Wow!We did this while we were on vacation last month, used chicken thighs and left it cook for about 10 hours…It was so tender the meat fell off the bones and the chicken was delicious!We served it over plain white rice, and I didn’t have anything with me with which to thicken the sauce, but it was still wonderful.I think I may add a little more soy sauce next time, just for fun.Thanks for an easy meal – and it did smell great!!”

“I have made these twice now.I also use boneless/skinless chicken breasts.My crockpot cooked them to “perfection” in just a little over 4 hours. I used apple vinegar and Sprite, however I used 1/2 teaspoon of regular black pepper AND 1/2 teaspoon cayenne and it was just right for us.The second time I made them and after they cooled down, I cubed the chicken in bite-size pieces and added them to a meat/cheese platter that I had already prepared for an appetizer party I attended.The crowd went wild and asked for the recipe. The next time I make the platter, I will definitely cut back on the trail balogna, pepperoni, etc that I normally put on it and add MORE of this fabulous chicken.It really added a nice zip to a normally boring platter.Mirj, I am so glad I found this recipe.Thank you so much.:-)”

“When I read that the chicken got dry for some cooks, I didn’t believe it, but it did. Weird! Acutally, I think all this recipe needs is a little oil or something similar to seal in moisture. The vinegar and soy dried the chicken out, I’m sure. The taste was great – a little too sweet, so I added a beef bouillon cube (didn’t have any chicken ones) and about 1/4 cup of cooking sherry. Served this over noodles w/a side of corn and homemade bread. Thickened the sauce too. I may make it again, but will tweak the recipe a bit. It does remind you of a Chinese dish. I’m really not trying to plug one of my recipes, but if you like moist chicken in the crockpot, try Chicken Delicious…very easy and yummy!”

“This was okay, but not what I had hoped for.Again, I tried a recipe that I would normally pass over(lack of info) because of the glowing reviews.I had no idea as to what type vinegar to use, white, rice, sherry, balsamic, so I opted for apple cider as I thought that was a common type.What type did other reviewers use?I cut the amounts for everything in half because I was using 4 boneless chicken breasts and that is roughly equal to half a chicken.I cooked 6 hrs on low and the chicken was quite dry, and the sauce way too sweet.I may try again with half the amount of sugar called for and perhaps sherry wine vinegar.And definitely cook for less time.”

“WOW!!!!This was great…so tender and flavorful!!!The house smelled wonderful, walking in from a long day at work!I used boneless, skinless chicken breasts and we served over rice, with a green salad on the side!!!Definately a keeper!!!!Thank you!”