I paired this delicious brown sugar garlic chicken with Sam Choy's Yakisoba Noodles which I buy at Costco. I would highly recommend looking for this at the store, or something similar.
This is the sort of chicken that I would not want to eat just by itself, rather it needs the flavor and crunch of Yakisoba noodles and vegetables. You could also put it over sticky rice and steamed vegetables. I love the noodles since you can easily microwave a pouch and it is delicious and filling.
Slow Cookers can be fussy sometimes, a bit like ovens. Some models run much more hot, maybe a lid doesn't fit tightly on top and too much steam escapes and you end up with dry chicken. Knowing your appliances is important in cooking. If you have noticed that your food turns out too tough or dry when you cook on high (which is exactly what happens to me), know to cook it on low and maybe check it early to see if it is cooking faster than expected.
This recipe got mixed reviews from the site I found it at, Six Sisters' Stuff. I thought it turned out delicious when paired with the Yakisoba noodles. To me they are important to the success of the dish. If you try it without them please let me know how it turned out for you.
Slow Cooker Brown Sugar Garlic Chicken
Makes 6-8 servings
- 4 chicken breasts, thawed (or about 6 chicken thighs, thawed)
- 1 cup packed brown sugar
- 2/3 cup vinegar
- 1/4 cup lemon-lime soda
- 2-3 Tablespoons minced garlic
- 2 Tablespoons soy sauce
- 1 teaspoon fresh ground pepper
- 2 Tablespoons corn starch
- 2 Tablespoons water
- Rice or noodles, cooked (I love Sam Choy's Yakisoba Noodles)
- Steamed or stir fry vegetables, prepared
- Red pepper flakes (optional)
- Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for about 6-7 hours or high for 3-4 hours. I recommend checking the chicken an hour early to see if it is all the way cooked through, since slow cookers can vary quite a bit. I prefer cooking on low as I find meat turns out more moist. If your chicken is frozen it might require a bit more time.
- Take chicken pieces out of slow cooker and pour remaining sauce into saucepan. I recommend breaking the chicken apart with two forks, into bite sized chunks.
- Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (It will continue to thicken as it cools down).
- Serve chicken over rice or noodles and top with glaze. Serve with steamed or stir fry vegetables. Sprinkle red pepper flakes on top if desired.
Recipe adapted from Six Sisters' Stuff. Sharing this recipe at the following fun link parties.