Brown Sugar Chicken

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Prep Time 10 mins
Cook Time 6 hrs
Temp Low

Brown Sugar Chicken – tasty and easy to make

Ingredients

  • 2 Pounds Chicken Breasts (boneless, skinless)
  • 1 Cup Packed Brown Sugar
  • 2/3 Cup Apple Cider Vinegar
  • 2/3 Teaspoon Minced Garlic
  • 2 Tablespoons Soy Sauce
  • 1 Teaspoon Black Pepper
  • White Rice

Directions

  1. Step One

    Put the chicken in the crock pot.

  2. Step Two

    Combine the remaining ingredients (except the rice) and pour over the chicken.

  3. Step Three

    Cover and cook on low for 6-8 hours. Serve over rice

Crockin' Reviews Add Review
  1. D'Ann

    If you only use 1 T of vinegar, do you add another liquid? It is paste like with brown sugar and soy sauce only. Thanks

  2. Yvette

    I would like to try this tomorrow but was a bit confused about the amount of vinegar. You said the measurement of 2/3 c. was a misprint and it should actually be 1 T. That seems like a big difference. Just wanted to be clear on the recipe. Thanks.

  3. Crockin Girls

    Crockin Girls

    Nicole, Do not cook your chicken over 6 hours on low. Your slow cooker may cook a tad hot. Looks like the vinegar measurement is a misprint. Use 1 tablespoon instead. This will give you the benefit of using the vinegar without overpowering it.

  4. Nicole

    I made this for the first time tonight and I was disappointed. I used frozen chicken breasts and followed the recipe to a T. My crock pot cooks low 8 or 10 hours and high 4 0r 6 hours. I cooked it on low for 8 but checked it after 6. The chicken was done so I put it on warm. My chicken still ended up being dry. I also had two bottles of AC Vinegar one with an expiration date on it one without (the one w/out was already open so I finished it up in this recipe) I think it was too strong and I should have used fresher AC Vinegar all I could smell was the Vinegar although when you actually ate it I could taste the sweetness of the sugar.My son wouldn’t touch it (he’s 2.75 so he’s picky I thought he might like the sweetness but I guess not) I will try it again and hopefully be able to give it a better review next time. Any suggestions for the next time I am all ears. Thanks!

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  5. Dawn

    Also, I used frozen chicken after reading some of the reviews for dryness…Frozen made a difference, with plenty of liquid.

  6. Dawn

    We absolutely LOVED this! I even added a can of Water Chestnuts towards the end while I was preparing the rice. I served it over a bed of brown rice and broccoli. My husband tends to be picky. But said it was great! Another great recipe from here…I am so glad my fellow classmate told me about this site.

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  7. Crockin Girls

    Crockin Girls

    Thanks Jordan for sharing how you changed this recipe and tweaked it to y’alls needs and taste!!! I’m sure it will be helpful for others, too :)
    Happy Crockin’, Y’all! ~dannette

  8. Jordan

    I wound up making this one night when the bag of frozen chicken’s resealable zipper thing broke. Rather than let the chicken get freezer-burned, i decided to make it all at once and refrigerate the leftovers…problem was, there weren’t any leftovers left!

    I’m engaged to someone who is allergic to soy, so I went about modifying this recipe a bit. First thing I changed was getting rid of the soy sauce. Next, since I didn’t have apple cider vinigar, I did some research and settled on some hard cider. The brand I used was Angry Orchard with Ginger. Tasted pretty good. The slight yeastiness of the hard cider have the chicken an interesting rich flavor. It smelled pretty good cooking, too.

    This recipe made the chicken very juicy and rich with flavor, and while I can understand that others might dislike the different taste that the hard cider brings, I’m definitely making this recipe again.

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  9. Crockin Girls

    Crockin Girls

    Julie, this will serve 4-6 adults.

  10. Julie

    I have a question: How many servings does this recipe serve?

  11. Faith

    Faith

    This was really tasty! I had made it ahead in a freezer bag and froze it. Didn’t thaw and just plopped it into the crock. 6 hours later (my chicken breasts weren’t huge pieces) it was done. We shredded it and served over rice. This is definitely on the make again list!

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  12. Kathie

    This recipe caught my eye while I was browsing for a chicken recipe for tonight’s dinner. I have this cooking in my crockpot right now, and it smells SO good – I keep lifting the lid just to get a whiff. So just on smell alone, I would give it 5 stars.

  13. Gwen N.

    This is some of the best chicken I’ve ever had! My whole family loved it. So easy to make too.

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  14. Susan M.

    Flavor was great. I crocked it in my GE on low for 5 hrs, still was dry. We just used the sauce like a dipping sauce (kids like to dip food). Next time, I will put it in frozen and maybe it will be a little more moist. I’m thinkin it also may have a lot to do with the thickness of the chicken breast. I used a 2lb bag of chicken breast bought in the freezer case (inexpensive meat). Jasmine rice, and steamed green beans go nicely with this meat.

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  15. Elizabeth

    This recipe tastes ok…but it NEEDS more liquid. I cooked mine on low for 5 hours (even added water & red wine) and it still burned. I was able to save some, but you should add at least 1 cup of chicken broth.

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  16. Crockin Girls

    Crockin Girls

    Kristi, just put all the ingredients in a freezer bag, label, and then store in your freezer! It’s as easy as that! When you’re ready to crock it just remove it from the bag (you may need to run it under hot water for a minute and then break it apart to fit into your crock). It may add an hour or two to your crockin’ time. Poof! Easy dinner!

  17. Kristi

    When you make this ahead as a freezer meal what do you do? I am confused on the freezing part..

  18. EmIly

    I made this but only had a TB of soy sauce, so I subbed a TB of sweet and sour sauce. After 3.5 hours, my chicken was done. After I was finished shredding the chicken, I put it back in the crock with the liquid and turned my crock off. The chicken absorbed some flavor and was not dry when we ate it. Very good, a bit sweet though. I served it with take-out Crab Rangoon, so that salty crunch was a good balance with the sweet.

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  19. Shannon S.

    Haley,
    Yes, using white vinegar is okay. I personally like the flavor that the Apple Cider vinegar gives it, but white vinegar is good too. Good luck with it. I hope your family likes it.

  20. HALEY

    Can you use just plain vinegar in stead on apple cider vinegar?

  21. Tressa

    Made this tonight and hubby did not hesitate to give it 5 stars! His words: “smelled good, looked good, tasted good.” He loved it! It was very good. I was out of soy sauce (gasp) so I used Teryaki instead and it still turned out really great! Will make again!

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  22. dina m.

    We made this tonight and the family loved it! I served it with mashed potatoes and veggies…it was one of very few meals where no one complained!

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  23. Crockin Girls

    Crockin Girls

    Hi Shannon, we love your recipe and have a question for you! Can you please email us at recipes@crockingirls.com as soon as you can?! Thanks!

  24. Nina

    Well girls this is my first time using a crockpot!! Always intimidated by them!! Mine turned out very moist! Although I only cooked it for 5.5 hours because I wasn’t sure! I think it turned out awesome and so did my hubby!! I just wish the sause was a little thicker! I tried thickening it up and it just wouldn’t thicken!! I served it with long grain rice- I would totally cook it again!! Thanks ladies! I’m trying the another chicken tomorrow!! I’m excited that I got a crockpot as a shower gift now!! LOL!!

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  25. Tracy S.

    The whole family liked it. Served it over brown rice. I am glad I read the reviews prior to cooking because I tend to cook everything on high in the crockpot. I followed advice and cooked on low. After 41/2 hours I took the chicken out and cut into pieces (seemed pretty well cooked at that point). I returned chicken to the crockpot and cooked on low for one more hour. Will definitely make again.

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  26. heather

    Have made this several times and we love it! Fast, easy, and I always have the ingredients on hand. I use frozen chicken breasts and I start checking them around 3 hours on low. I find that the bnls, sknls chicken cooks fast and dries out quick. If you use frozen breasts, they come out a little more moist. I know a lot of people think you cant overcook in a slow cooker, but you definately can.

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  27. Jennifer

    I cooked this tonight; all the ingredients I had on hand. The flavor was great and my 3-year-old cleaned her plate and asked for seconds (win!). I did think the chicken breasts (boneless) were a bit dry. Next time I may try bone-in chicken or thighs. But I WILL try it again!

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  28. Michelle

    Made this tonight and my kids loved it. My most pickiest eater had 3 helpings. I cooked the breasts whole then half way through cut them with sheers and the chicken was nice and juicy! Great recipe!

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  29. Michelle

    I made this tonight using thighs. I removed the skin and added about a cup of water to have more sauce since they are bigger. I cooked them on low for 6 1/2 hours and it turned out perfect. Chicken wasn’t dry and had a great flavor! Will defnintely make again.

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  30. Michelle

    I’ve read several entries stating it was dried out. Has anyone tried this with bone in chicken? Wondering if that would cook better?

  31. Christy W.

    Delicious chicken! I followed the tip to cut the chicken in 1 inch pieces. The chicken was mildly thawed when added to the crock. This may be why it was done after 3 hours on low. Six hours would have dried out chicken. Great taste and the kids loved it, too! (5 stars, system not allowing to rate at this time)

  32. Kimberly

    Awesome! This was a hit with my family served over rice. My 6 year old Loved it. Thanks!

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  33. Paulette

    Made this the other night, my husband and I loved it. Will definitely do it again. Thank you for all the great recipes.

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  34. Shannon S.

    For those of you that are experiencing a dry chicken, there was a step omitted from the recipe. I cut the chicken breasts into 1 inch cubes before putting it in the crock pot. Sorry. I hope that you’ll give it another try and see if adding this step works better.

  35. Shannon S.

    Amber. Yes, White Vinegar is fine. I didn’t have any the first time I made it but I did have Apple Cider Vinegar. Either one would work. I hope you enjoy it as much as my family. It’s one of their favorites.

  36. amber

    Can you substitute White vinager for the Apple Cider vinager?

  37. Heidi W.

    My kids loved it.

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  38. Michelle H.

    I made this and it was great. Put it over Rice Pilof and it was great. I put more liquid in and it was not so dry this time. It is a favorite of the kids to.

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  39. Kristin V.

    This turned out great! I used less chicken (about half the amount called for) so that that meat to liquid ratio was more in line (saw the reviews on the chicken turning out dry). I didn’t use quite as much brown sugar either, maybe 3/4 c. About an hour before finish time I pulled the chicken into smaller pieces and added a bag of frozen stir fry veggies. I served over brown rice with a little extra soy sauce. Yum!

  40. Kelly C.

    I feel like everything I make with soy sauce it turns out dry. Flavor was great but the chicken was a little dry.

  41. Crockin Girls

    Crockin Girls

    Beth, thanks for sharing you ideas…glad to hear they worked out.

  42. Beth H.

    I love this recipe! Because of all the comments about the chicken being too dry, I cooked the chicken breasts whole, then cubed and shredded the chicken an hour before dinner to let the sauce soak into the chicken pieces. Then I served it over a bed of white rice! Yum! I had plenty of leftovers which were just as delicious!

  43. Crockin Girls

    Crockin Girls

    You don’t have to, Christine. That’s definitely one thing you can easily tweak to make it like y’all like it :)

  44. Christine K.

    Do you think we have to cut up the chicken? Could we just put in boneless skinless chicken breasts? Trying to save time

  45. Crockin Girls

    Crockin Girls

    Sorry it was a dry flop :/ Usually, if your chicken is dry it either needs more liquid or it was cooked too long. I’d guess your crock cooks hotter than ours, and you probably don’t have to cook it so long.

  46. Michelle S.

    I made this tonight and the flavor was great, but the chicken was soooo dry. I’m not sure why. It cooked all day in the crock. It was not what I expected. I changed plans and made some stir fry veggies to go with it. Tasted great, just really dry.

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