Crockpot Garlic Brown Sugar Chicken with Brown Rice

I told you I was becoming friends with my crockpot a couple of weeks ago, and boy, was I serious! I’ve been testing crockpot recipes like a mad woman. The results have been mostly great, sometimes meh, but they all have something in common: my family gets to eat a home-cooked meal. When I found this recipe the other day, I knew we had to try it. When we sat down to eat and not only did Carl and I love it, but the kids all devoured it in no time, I knew I had to share with you!

 Crockpot Garlic Brown Sugar Chicken

3 half chicken breasts (or 1.5 whole chicken breasts)
1 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup citrus soda (I used Hansen’s grapefruit)
6 cloves of garlic, minced
2 tbsp tamari (or soy sauce)
1 tsp black pepper
2 tbsp corn starch
2 tbsp water
Red pepper flakes
Brown rice (recipe follows)

Put your chicken in the bottom of the crockpot. I always use frozen chicken, since it’s what I have on hand and it thaws nicely. In a small bowl, mix together brown sugar, vinegar, soda, garlic, tamari, and pepper. Add a few sprinkles of red pepper flakes. Pour this mixture over the chicken and cook on low for 6-8 hours or high for 4 or so hours. After chicken is done, remove it from crockpot and set aside. Pour the sauce that was left in the crockpot into a saucepan and bring to a simmer over medium-high heat. Mix the cornstarch and water together in a small measuring cup and pour into sauce mixture. Whisk well, letting the sauce come to a boil and then allow to boil for a couple of minutes. It should thicken up and look like a sauce or glaze. At this point, I shredded my chicken into big chunks/shreds and returned it to the crockpot, covering it with the sauce.

Easy, basic brown rice

2 cups short grain or basmati brown rice
3 1/3 cups water
2 tbsp butter
1 tsp. salt

Melt butter in saucepan over medium heat. Add rice, stirring around until golden brown. Add the water and the salt, and bring it all to a boil over medium heat. Cover and cook on low for one hour or until rice is tender. (Mine is always perfect after one hour.)

Serve chicken over the rice with green onions and more red pepper flakes to garnish. I also sauteed an onion and a sweet red pepper and added those. This was so easy and one of my favorite crockpot meals so far! I hope you enjoy it like we did.

No Comments

  1. Susan C. -  October 3, 2012 - 12:49 pm

    You put the chickens in defrosted, though, right?

    • Kelli -  October 8, 2012 - 7:38 pm

      Hi Susan! I thought I responded to your question, but obviously I was wrong. I don’t defrost the chicken, I just put it in frozen and it cooks just fine! 🙂

  2. Allison -  October 4, 2012 - 12:17 pm

    I love that when you ladies post recipes it’s always on days when I’m stumped on dinner ideas! Thank you!

  3. Allison -  October 8, 2012 - 4:27 pm

    Susan I made this Friday and stuck the chicken in while it was frozen. Just took it straight from the freezer and stuck it in the slow cooker. It worked perfectly!

    • Kelli -  October 8, 2012 - 7:39 pm

      Thank you for responding for me Allison! 😉 I also put the chicken in frozen and it cooks nicely!

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