This Slow Cooker Brown Sugar Chicken crockpot recipe tastes so amazing. You just need a handful of ingredients, and right now, you can have them all in your kitchen and pantry. I remember I did this recipe when I came across it, and instantly went to the kitchen to prepare this dish. My family liked it so much they asked me to do it again.
Slow cooker brown sugar chicken, you will need the following ingredients to make this incredible recipe:
Ingredients:
3 pounds of chicken thighs, removed the skin
1/2 tsp of kosher salt, or to taste
1/4 tsp of freshly cracked black pepper, or to taste
1/4 tsp of Creole or Cajun seasoning (such as Slap Ya Mama), or to taste
1/4 tsp of garlic powder, or to taste
1/2 c light brown sugar, packed
(1) (6 oz) can of pineapple juice
1/3 cup of soy sauce
2 tbsp of cornstarch
2 tbsp of water
Directions:
Use the salt, pepper, cajun seasoning, and garlic powder to remove the skin from chicken & season lightly, pat in the chicken seasoning, and place and cook in the slow cooker. Whisk brown sugar, pineapple juice & soy sauce together; sprinkle around the chicken. Depending on the chicken size, cover and cook on low for 5 to 6 hours. Use a large spatula to remove the chicken from the slow cooker to a platter of aluminum foil & loosely tent; set aside to prepare the glaze.
Turn the cooker to high until the mixture boils, or transfer to the stovetop to a casserole. Whisk the water & cornstarch together until there are no lumps. Slowly stir in the boiling sauce until fully incorporated and continue to boil for 3 to 4 minutes or until the mixture gets thick. Remove from heat, and take a moment to rest. Brush the sauce over each thigh of the chicken and serve on the table with the remaining sauce.
Note:
I also added a few grinds of Perfect Poultry seasoning by Rachel Ray to the chicken, containing sea salt, back pepper, onion, sage, rosemary & thyme. I used soy sauce low in sodium too.
Ingredients
- 3 pounds of chicken thighs, removed the skin
- 1/2 tsp of kosher salt, or to taste
- 1/4 tsp of freshly cracked black pepper, or to taste
- 1/4 tsp of Creole or Cajun seasoning (such as Slap Ya Mama), or to taste
- 1/4 tsp of garlic powder, or to taste
- 1/2 c light brown sugar, packed
- (1) (6 oz) can of pineapple juice
- 1/3 cup of soy sauce
- 2 tbsp of cornstarch
- 2 tbsp of water
Instructions
Use the salt, pepper, cajun seasoning, and garlic powder to remove the skin from chicken & season lightly, pat in the chicken seasoning, and place and cook in the slow cooker. Whisk brown sugar, pineapple juice & soy sauce together; sprinkle around the chicken. Depending on the chicken size, cover and cook on low for 5 to 6 hours. Use a large spatula to remove the chicken from the slow cooker to a platter of aluminum foil & loosely tent; set aside to prepare the glaze.
Turn the cooker to high until the mixture boils, or transfer to the stovetop to a casserole. Whisk the water & cornstarch together until there are no lumps. Slowly stir in the boiling sauce until fully incorporated and continue to boil for 3 to 4 minutes or until the mixture gets thick. Remove from heat, and take a moment to rest. Brush the sauce over each thigh of the chicken and serve on the table with the remaining sauce.
Note:
I also added a few grinds of Perfect Poultry seasoning by Rachel Ray to the chicken, containing sea salt, back pepper, onion, sage, rosemary & thyme. I used soy sauce low in sodium too.
