“I feel like chicken tonight, like chicken tonight, like chicken tonight.” I can’t get that tune out of my head. I’m certain I’m dating myself here. I’m referring to that commercial from the early 90’s for Ragu Simmer Sauces…”I feel like chicken tonight…”
Do you remember it? Every one doing the chicken dance…at work, in the street, on a boat, driving their car…
Anyway, it’s all I’ve been singing for the last two days and I think I’m driving Chels a little crazy.
I knew the only way I was going to shake myself of this tune and my constant serenade was to meet my craving head on…with chicken… sweet and spicy, glazey, tender, melt-in-your-mouth chicken.
Is there anything better than juicy chicken covered in a delicious glaze?
Only one thing…
Juicy chicken covered in a delicious glaze prepared in a slow-cooker! BAM!
How I love my slow-cooker. It’s such a treat, all day, to know that at the end of it – we’ll have a delicious, hot, home-made meal ready to serve where very little labor was involved.
Once you place your chicken in the slow-cooker and add the ingredients for the sauce which consists of brown sugar, apple cider vinegar, lemon-lime soda, minced garlic, soy sauce, and black pepper, it’s just a matter of adding corn starch and a little water in the last five minutes to make a perfect glazey sauce to spoon over your perfectly shredded chicken.
I hope you feel like chicken tonight, now, too! And I dare you not to do the chicken dance while you’re waiting for dinner to cook.
You can… you’ll have time!
Have fun!!
Buon Appetito!
PrintGarlic & Brown Sugar Glazed Chicken
- Category: Dinner
Ingredients
- 2 lbs. boneless, skinless chicken breast
- 1 cup packed brown sugar
- 2/3 cup apple-cider vinegar
- 1/3 cup lemon-lime soda
- 1 small head of garlic (2–3 Tbsp.), minced
- 2 Tbsp. soy sauce
- 2 tsp. fresh ground black pepper
- 2 Tbsp. corn starch
- 2 Tbsp.water
- 2 tsp. red pepper flakes
Instructions
- Spray slow cooker with non-stick cooking spray.
- Place chicken inside slow cooker.
- Mix together brown sugar, vinegar, soda, garlic, soy sauce, and black pepper.
- Pour over chicken.
- Cook on low for 6-8 hours or high for 4 hours.
- Take chicken out of slow cooker and set aside.
- Pour remaining sauce into saucepan and place over high heat.
- Mix together corn starch and water, pour into saucepan and mix well.
- Let sauce come to a boil and continue boiling for 2-3 minutes, or until it starts to thicken.
- Remove from heat and let sit for a minute (it will continue to thicken as it cools).
- Serve chicken over rice or noodles.
- Sprinkle with red pepper flakes.
Christi says
This recipe looks delicious. Do you think diet lemon lime soda would work? I’m trying to figure out what role the soda is playing in the recipe. Is it the sweetness/flavor or the bubbles or for tenderizing?
I don’t usually drink soda,but if I do it would be diet.
Thanks for your time
Annie says
Thank you! I’m sure diet would be fine…soda is known to be a tenderizer.Enjoy!
Anne Home says
I would use Carnet Foods Ultra Gel to thicken this recipe–SOOOO easy–just stir it in at the end. Don’t even have to remove the meat. And it’s gluten-free and non GMO. carnetfoods.com or amazon.
This is a really good recipe and really easy if you use Ultra Gel. Best ever!!
Annie says
Wow! Thank you for that tip…I’ve never used that product.
ruth hall says
can this recipe be used using a pressure cooker? Don’t have one. Suggestions?
Annie says
I checked in with my friends at The Kitchn and this is what they have to say about pressure cookers vs. slow cookers: Unlike slow cookers, which take hours to prepare one dish, pressure cookers can thoroughly cook meals in minutes. According to The Kitchn, pressure cookers use steam to quickly heat foods. Ingredients are sealed within the machine, which gradually builds steam and cooks food through high amounts of pressure. This method is conducive to quick cooking, as liquids and solids blend more easily in the locked environment. While the appliance can make dishes in a dash, The Kitchn noted that it’s best left to those with a great deal of cooking expertise. Since the lid cannot be removed during the process, you can’t monitor the progress of your dish without ruining the integrity of your meal. Those who are well-versed cooking with these tools learn best practices over time, but they are not recommended for novice chefs.
So…if you are very skilled with the pressure cooker, it might be worth a try. Good luck!
Amanda says
could I use a whole chicken? We love buying whole chickens and don’t often buy breasts…is there a way to use a whole
Chicken?
Annie says
This recipe really works best with boneless skinless chicken breast. I think you’ll find it’s worth the exception. Thanks for your question, Amanda.
Mary says
If I use frozen chicken will
I need to cook for longer? Second time ever
Using a crockpot but this looks delicious 🙂
Annie says
Hi Mary, Thanks for your question. I do not recommend using frozen chicken in a slow-cooker. It is unsafe. The chicken’s temperature will not rise to a safe level quickly enough. It will likely hover in the danger zone (40 degrees F – 140 degrees F) for too long, which leaves it susceptible to bacteria. If you can wait a day, I recommend you thaw the chicken in the refrigerator overnight and look forward to your yummy meal tomorrow. Sorry! I know when you crave something you want it now..but this really is the safest way to go. Enjoy!
Jenny says
Just wondering how many people this will serve.
Annie says
Hi Jenny, This will feed four, comfortably. Thanks for your question. 🙂
Tiffany says
I have a small crockpot-1.5 q- i think, its one of those triple pot appliances-. How can i cut down the recipe?
Annie says
Hi Tiffany, It should be safe for you to cut the recipe in half. Have fun!!
Omani says
I’m in college, and I just got a crock pot. Quickly threw the ingredients in before I went to class, when I got home I had a delicious dinner. Ate it over rice and I added some green bell peppers in the last hour.
Loved this recipe, thank you!!
Do you think honey could play into this picture?
Annie says
That is awesome, Omani! I love knowing that! And I don’t see why honey couldn’t play into this picture! Let me know how it goes!! 🙂
Johanna says
Hi Anne,
I’m making this for dinner tonight. So excited!! I forgot the soda and my son is napping so I can’t get to the store till a little bit later and I was planning on adding it in later. Do you think it will be okay or should I leave it out? I’m new to cooking so sorry if this is a silly question.
Annie says
Hi Johanna, Thank you for your question – it’s so not silly! I would try it without unless you’ll be adding it very soon after it starts cooking. I hope this helps! Have fun! Enjoy!
Tracey says
I never know in recipes when it says brown sugar is it light or dark brown sugar?
Annie says
Truthfully, you could use either for this recipe. The difference between the two is light brown sugar has less molasses. Thanks for your question, Tracey.
Mary Jane says
I was just wondering, if we cook it on high, do we have to mix it in between? Or just leave it alone until its done?
Annie says
Hi Mary Jane, You can just leave it until it’s done. Thanks for your question!
Lori says
This is delish! Thanks for the recipe!
Annie says
Thank you so much!! Glad you liked it!! 🙂
Lauren says
Juggling baby and meal prepping- I added the cornstarch into the sauce beforehand. Is the recipe ruined?
Annie says
I would say it is not ruined…my hunch is it will help thicken the sauce as it cooks with the chicken. I will be curious to know how that works out for you. Good luck!
Melinda says
Hey, what if I don’t have corn starch? You think I could still make it? Sauce just won’t be thick, right?
Annie says
There are plenty of substitutes for corn starch, with the easiest being flour…Just make sure, if you use the flour, that you triple the measurement. So for every 1 T of cornstarch, add 3 T of flour. Thanks for stopping by. Enjoy!
Julie says
Started this before tackling “after holiday cleaning” and the entire house smells wonderful. We needed to consume some real food again (instead of all the heavy fare we’ve been eating). A chicken sandwiches and homemade creamy coleslaw are on the menu tonight with fresh fruit for dessert! Thanks for sharing your recipe!
Annie says
Mmmm…that sounds wonderful! Thanks for trying the glazed chicken, Julie! Enjoy!
Jennie says
It seems like this would go really well with the addition of carrots and broccoli. Do you think something like this could be added/ what kind of alterations do you think it would need? Would the vegetables need to get added later in the cooking time?
Annie says
Mmmm…that sounds good! You know what I would do? Roast the vegetables with a little olive oil on very high heat for about 30 minutes, then toss them with the chicken right before serving. Yum! Great idea!! I’d love to know if you try it…and how you like it! Thanks Jennie!
Laurie says
We steamed broccoli and lightly sautéed mushrooms, then mixed with the shredded chicken and sauce. We served it over rice and it was DELICIOUS!
Shanda says
Hi, would love to try this recipe, but do you have a suggestion for a subsistute for the lemon lime pop? We don’t drink pop\soda. Thank you.
Annie says
Hmmm…that’s a good question. I’ve only made it with the soda but lemon or lime juice in sparkling water might do the trick. Thanks Shanda.
crystal blozik says
Hi Annie. Question. Can you serve this as a sandwich? It looks similar to some bbq chicken sandwich recipes but I noticed you mentioned serving over rice or noodles. I GOTTA try this but my bunch ain’t much on rice or noodles. Lol. Love the recipe!! Thanks for posting!!
Annie says
Hi Crystal! Oh my…yes, of course! Give your bunch what they love!! Now I can’t wait to have it as a sandwich! Great idea! Thanks for your question! Buon Appetito
Denise says
My thoughts exactly….I have leftover buns – perfect!
Denise says
Yes – thanks for posting! Yum!
Annie says
Thank you for stopping by!! 🙂
Annie says
Ahhhh! Enjoy!!
Laurel Longoria says
Need a few of these ingredients and I will be making this. I haven’t read much of the blog yet, I will be though. This particular recipe just stood out to me. This is something I truly am interested in making.
Annie says
Thank you so much Laurel! I hope you enjoy…this is my top pinned recipe to date! Thanks for stopping by!