“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.
Steve says
Annie,
Thanks for posting-getting ready to make shortly.
I have the ready to use minced garlic in a jar (1/2 tsp = 1 clove), and wasn’t sure how many cloves 2-3 Tbsp was ?
Thank you
Annie says
Hi Steve, In general 1 clove = 1 tsp, of course it depends on the size of the clove. I say use as much as you like – that’s an ingredient that can be adapted to your taste. Thanks for stopping by with a question. Enjoy!
Ivonne says
Do you think I can make this in a tajine? Greetings frommelen Holland.
Annie says
That is a very good question. I wish I could answer it. I’ve never cooked with a tajine before so I don’t feel qualified to respond either way. If you do happen to try it, I’d love to know how it went. 🙂
Tammy says
Hi Annie…is there a substitute for the soy sauce? Would it turn out ok without it??
Annie says
Hi Tammy, Thanks for your question. I’ve never made it without but I did a little investigating for you – to make a soy sauce substitute you can blend and simmer ingredients such as meaty beef bouillon or stock, tart vinegar, sweet molasses and spices. (timescolonist.com). Hope this helps!
Sierra Hansen says
Could you use regular vinegar instead of apple cider vinegar?
Annie says
Sure you can. Thanks for your question!
Nikki says
What can I use in place of sprite. I don’t have any. I have lemons and limes in my fridge.
Annie says
You might try it with sparkling soda…that might do the trick. Thanks for your question!
Nancy Wallace says
What are the amounts for the lemon-lime soda and vinegar for the recipe garlic-brown-sugar-glazed-chicken. The website has lost the amounts.
Annie says
Hi Nancy, Sorry to hear that, I just checked and the measures are showing on my end. But just in case, 1/3 cup soda and 2/3 cup vinegar. Thanks for stopping by with your question. Annie
Christine says
I am in Australia and would love to make this recipe but I’m not sure what you mean by Lemon-Lime Soda?
Annie says
Hi Christine, It’s a carbonated soft drink flavored with lemon-lime. You may know it as lemonade. Some popular examples in the US and elsewhere are Sprite or 7 Up. I hope this helps! Thanks for your question.
Lauren says
I love this recipe and have made it numerous times already! I’m thinking next time instead of putting it on rice or noodles, I would try some good kaiser buns, and eating it like a sandwich. Have you tried this??
Annie says
I have tried this and it’s the bomb!! Enjoy, my friend!
Dina says
This was wonderful.
Thanks so much!
Dina says
I made this the other day and it was wonderful. we will be making it again.
Thanks so much!
Jessica says
Hello! Do I pour sauce over chicken or pour as I serve?
Annie says
Hi Jessica, That is a very good question – I just realized I was not entirely clear on that…I poured the sauce over the chicken just before serving. Thanks for stopping by! Enjoy!
Lenea says
I’m confused on the proportions. How much of the sauce do I put in the crock pot to cook the chicken, and how much should I set aside for the thicker sauce>
Annie says
Hi Lenea, The sauce is derived from the total list of ingredients listed in Step #3 of the directions. When you’re ready to remove the chicken, whatever is left in the crock pot is what you will use for the remaining thicker sauce. I hope this helps! Good luck & enjoy!
Vanessa says
I followed the recipe except I used chicken breast with bones… my sauce did not get thick it was still watery :/ it looked nothing like the picture you have!
Annie says
Sorry to hear that, Vanessa. If you’re still craving what you see, perhaps trying it with boneless will make the difference for you. Thanks for your feedback.
vanessa says
I did use a spoon for the cornstarch and water instead a measuring spoon. Maybe it was alot of water? I didnt have a tbsp thats why I used a spoon
Annie says
Yep, that could do it! Try again, friend! I think you’ll find it worth it!
vanessa says
Thanks! 🙂 will do
Annie says
Brava!!
Momma Mandi says
I have made this several times and it is absolutely delicious. I Make it as is every time. You do really have to watch the chicken once you shred it it because it dries out super quick if you leave it in too long. Goes great over mashed potatoes!
Annie says
Hi Mandi, So happy you like it! Thanks for reaching out… Enjoy!
Kathy says
how big of a crockpot did you use? If I double the chicken, do I double all the ingredients?
Annie says
Hi Kathy, Mine is a 9 x 13 with a 3.5 quart capacity. Yes, if you double the meat, double all of the ingredients. Thanks for your question.
Amy says
When doubling the ingredients, do I need to increase the cooking time? I was planning on cooking it on low for approx 8 hours, in case it needed some extra time, but thought asking you would be wise!!
Thank you!
Annie says
Hi Amy, Thanks for your question. It’ll be fine cooking it on low for 8 hours. Enjoy!
Amy says
Thank you!! I’ve made it before, and loved it, just have more mouths to feed this time around!!!!
Annie says
Awhh! Thanks, friend!
Julia MacLeod says
Made this for dinner last night & was definitely a huge hit with my husband & 3 boys. I actually doubled the recipe so we could have leftovers.
So delicious! Thanks for sharing!
Annie says
I am so happy to hear that! Very wise to double the recipe…I think I need to do that today! Thanks for stopping by with a kind word, Julia!
Victoria says
should I stir the chicken while its in the crock pot at any time during the 6 hours? And how would I know if the chicken is properly done? Thanks for this recipe, I’m excited to taste it tonight!
Annie says
Hi! Thanks for your question! Nope. Keep the top on the entire time and it will be done when you open it after its allotted cooking time. You’ll know because it just falls apart all tender and juicy! Enjoy!
Erin D says
Hi! Making this now and it smells wonderful! When do you shred the chicken? Before or after you take it out? Thanks!
Annie says
Hi Erin! That is awesome! You’ll want to shred it when you take it out. Thanks, dear! Enjoy!
Erin says
So the crockpot died and I didn’t realize this until I had already loaded all the stuff inside. So I tranferred everything to my Dutch oven with the lid on and cooked it at 325 for three hours. The chicken fell apart and shredded easily. A lot of the sauce was absorbed so I might have to make more but we shall see (it has to go into the fridge until dinner time). I hate vinegar and it worried me to put so much into this recipe — it smelled so strongly of garlic and vinegar only at the start. I cut the vinegar down just a little and increased the 7up I was using. It turned out VERY sweet. I might cut the brown sugar back to 1/2 cup next time. With the soda, you really don’t need a full cup of brown sugar and I like sweet stuff. In fact, I do boneless beef short ribs in the dutch oven with coke and no added sugar other than some BBQ sauce & it’s PLENTY sweet. I’m guessing this recipe could work the same way. Thanks for the inspiration — I will keep playing with this recipe! In the Dutch oven!
Annie says
Hi Erin, They say necessity is the mother of invention. Nice job adapting the vessel you used to cook in, as well as adapting the ingredients to suit your tastes! Hope you find the perfect combination. So glad I could inspire you! Thanks for reaching out!
cassa says
is there an alternative to the apple cider vinegar?
the stores here in Quebec don’t have it on regular basis, consider it special order item.
thank you for the time and attention.
can’t wait to try this!
Annie says
Hi Cassa, I’ve always only used the apple cider vinegar so I cannot speak from experience, however, I think it would be safe to use an equal amount of white or red wine vinegar. I would not recommend using balsamic. Thanks for your question. I hope this helps. I’d love to know how using one of the others works out. Thanks!
Desiree says
Will this recipe work with boneless chicken thighs?
Annie says
Sure…I’m certain the thigh would be a tender alternative. Thanks for your question, Desiree. Enjoy!