Feast your eyes on the easiest and most scrumptious slow-cooked chicken you will ever eat! The skin on this chicken is a beautiful dark brown and every juicy bite is filled with the sweet candy flavor of brown sugar, garlic and soy sauce.
Brown Sugar Candy Chicken
Servings
6 Servings
Ingredients
- 6-8 skinless chicken thighs on the bone
- 1 cup brown sugar
- 1/4 cup lemon-lime soda diet or regular
- 2/3 cup white wine vinegar you can use red wine vinegar
- 3 cloves minced garlic
- 2 tablespoon light soy sauce
- 1 teaspoon ground black pepper
Instructions
- Place the chicken in the crock pot and cover with the brown sugar, pepper, garlic and soy sauce. Then add the vinegar and soda.
- Cover the pot and cook on low for 9 hours or on high for 4-5 hours. Throughout the day, the chicken will get darker and darker so let it sit for the full amount of time. Your house will smell amazing too.
- Remove the cover and eat!
- Tips: 1. Use crock pot liner for easy clean up 2. Pour the left over liquid on top of brown rice for an easy and delectable side dish 3. You could cook this recipe in the oven but the skin won’t be as dark
Nutrition
Nutrition Facts
Brown Sugar Candy Chicken
Amount per Serving
Calories
276
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
97
mg
32
%
Sodium
440
mg
19
%
Potassium
332
mg
9
%
Carbohydrates
38
g
13
%
Fiber
0.2
g
1
%
Sugar
37
g
41
%
Protein
20
g
40
%
Vitamin A
26
IU
1
%
Vitamin C
1
mg
1
%
Calcium
47
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Thank you!
I added it to the recipe
What is the nutritional value information for this recipe?
I think it would burn after being in the crock pot that long. If you add more liquid in the pot, it could work.
Im planning to make this in a crock pot for shabbat lunch. If I put it up right before shabbat on low, and serve it the following day for lunch, do you think it will burn? If so, do you have any suggestions of how I can prevent it from burning?
Okay, so if making it and then storing it overnight to be served the next day, keep the gravy in the pan with the chicken. My mistake was that I stored the gravy separately and the chicken dried out some. I also think it maybe tasted a little too peppery. But it was still delicious and I will definitely make it again!
Wow, it is delicious! I cooked it on low for about 7 hours. The “skins” are brown, the chicken is juicy as can be and falling apart. I put the gravy in a separate Tupperware to pour over brown rice as you suggested. I can’t wait to serve this! (I’ll take my picture then!)
Can’t wait to hear how it comes out! Since you are using chicken breast, you definitely shouldn’t leave it in for the full 4-5 hours on high since it will dry out.
I just now put this in the crock pot, but had to substitute a few things based on what I had available. I used boneless chicken breasts (instead of bone-in thighs), lemon juice (instead of white wine vinegar – where can you find this with an acceptable hechsher?), and Mountain Dew as my lemon-lime soda. We will see how it turns out! I will update and post a picture.
I made this and it was delicious! Thank you!
Good question, Leah. I’ve never made it in a normal pot but I will tell you that you won’t get the same dark skin on the chicken and development of flavor. You might be able to cook it in the oven at 350 degrees for a couple of hours. Let me know how it goes!
On what temp should I cook this in a normal pot (no crockpot)? Thanks for all the amazing recipes!
I think that was the problem, my low is like high, so I had it on low but should have stopped it by 4 hours. Will try it again. Thanks.
Wow, I can’t believe it burned. I’ve never heard that before. How strong IS your crock pot??? It’s high for 4-5 hours or low for 9. Was your crock pot on low? Glad you were still able to enjoy it though.
This ended up burning in my crock pot, but my crock pot is very strong, so beware the first time you try this, it did taste good and my son enjoyed the chewy sweet burnt pieces.