Brown Sugar and Garlic Chicken
*Get more RECIPES from Raining Hot Coupons here*
Brown Sugar and Garlic Chicken is delicious, SUPER easy and very inexpensive. Plus, you use the slow cooker and I am in love with my slow cooker….there are so many reasons why I try to use it as often as possible!
First of all, it’s very easy to just throw all the ingredients in and let it cook itself throughout the day. Then the fact that it doesn’t make the house 100 million degrees, is a huge benefit! This next meal cost me next to nothing since I already had a bag full of frozen chicken sitting in the freezer!
Also, see my post here about How Crock Pot Cooking Saves You Time & Money and If you don’t have a crock pot yet or need to get a new one, you can get one on Amazon here for $29.92 (Reg. $49.99) + FREE shipping!
- Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!
- 5 chicken breasts
- 1 cup brown sugar
- 2/3 cup vinegar
- 1/4 cup Sierra Mist lemon lime soda
- 2 tablespoons minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon fresh ground pepper
- 2 tablespoons corn starch
- Combine all the ingredients in crock pot (except chicken) and whisk together until mixed thoroughly and all corn starch lumps are gone.
- Add chicken breasts to sauce in crock pot
- Cook on Medium for 4-6 hours or high for 4 hours.
- Shred Chicken
- Let shredded chicken sit in sauce over "warm" setting or low for about 20 minutes
- Serve with rice or in taco shells and enjoy!
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5 chicken breasts
1 cup brown sugar
2/3 cup vinegar
1/4 cup Sierra Mist lemon lime soda
2 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon fresh ground pepper
2 tablespoons corn starch
Combine all the ingredients in crock pot (except chicken) and whisk together until mixed thoroughly and all corn starch lumps are gone.
Add chicken breasts to sauce in crock pot
Cook on Medium for 4-6 hours or high for 4 hours.
Let shredded chicken sit in sauce over “warm” setting or low for about 20 minutes
Serve with rice or in taco shells and enjoy!
Brown Sugar and Garlic Chicken
Adapted from here
Erin @ Table for 7 saysJuly 23, 2013 at 2:07 pm
these are the best kind of crock pot recipes..just drop and go 🙂 Sounds delicious! I would like to invite you to my weekly linky party- Share Your Stuff Tuesdays at http://bit.ly/15EQCTE Hope to see you there!!
Karly saysJuly 27, 2013 at 5:46 pm
What a great dinner! Thanks for linking up with What’s Cookin’ Wednesday!
Miz Helen saysJuly 27, 2013 at 5:50 pm
We will really enjoy this Brown Sugar and Garlic Chicken, it looks delicious. Thanks for sharing with Full Plate Thursday and hope you are having a great weekend!
Kaysi @ Keeping it Simple saysJuly 27, 2013 at 7:21 pm
This looks absolutely amazing!! I am going to have to try it out! I’m featuring you tomorrow MMM
Renee saysAugust 8, 2013 at 5:08 pm
made this for supper tonight. It was AMAZING! I didn’t have any boneless skinless chicken so I used split chicken breast. Boiled it in a pot on the stove till done,shredded it and then put it in the crockpot with the sauce till it was hot enough. turned out perfect. Tripled the recipe so we would have left overs and extra sauce to put on rice
Stephanie, The Candid Pastor's Wife saysAugust 23, 2013 at 11:52 am
Can you substitute something for the sierra mist, like chicken broth? I would have to buy it special just for this recipe. Thanks for posting; making it tonight!
Jen saysAugust 25, 2013 at 9:42 pm
If you have any kind of soda, it will work. Or even just seltzer water. But chicken broth should be ok also.
Stacy saysOctober 9, 2013 at 8:56 am
What type of vinegar? Plain? Apple Cider? Just curious if it makes a difference.
Deme saysJune 9, 2014 at 9:47 am
in the picture, it is showing distilled vinegar. but I’m sure apple cider or even rice or white wine vinegar will do.
Tammy saysMarch 8, 2014 at 2:57 pm
You say any kind of soda will work….so it doesn’t make a difference if you use a white soda like Sierra Mist or a dark soda such as Pepsi?
Deme saysJune 9, 2014 at 9:50 am
The flavor profile of the dish is Asian. So think citrus or tropical. I’m going to try mt. Dew
heather saysApril 1, 2014 at 12:02 pm
Does this go good on hamburger buns like pulled BBQ chicken?
Theresa saysApril 11, 2014 at 4:59 pm
Made this last night. I did the cook on high for four hours option. Chicken got over cooked and I even took it out 15 minutes early to shred the chicken. It smelled great and the taste is awesome. I would recommend lowering the time and checking the chicken early! Will make it again for sure!
Lisa saysApril 30, 2014 at 8:16 am
I make this once a week.. my whole family loves it! They either put it on buns with provolone cheese or I serve it over rice.. tastes even better the next day, if there is any left! lol
Lesley Muenks saysJune 8, 2014 at 5:48 pm
Did you use frozen or thaw chicken?
Andrea saysJuly 23, 2014 at 12:23 pm
After pinning this a year ago. I’m FINALLY getting around to making this. I didn’t have Sierra Mist or any other citrus soda, so I was going to make something else. That’s when I realized I had ginger ale. BINGO! It’s cooking now, but when I tasted the sauce before I added the chicken, it tasted awesome. The house smells wonderful! The garlic smell is coming out as it heats up and my stomach is growling already.
Jen saysAugust 24, 2014 at 3:27 pm
This is a wonderful recipe and has become one of our favorites! I rarely have any soda in the house, so I just use water with lemon and lime juice. Sometimes I dice the chicken and add onions, bell peppers and broccoli for the last hour or so. I serve it with rice and egg rolls. This one is a keeper!
carly saysOctober 17, 2014 at 2:32 pm
I made this with my crockpot today. I used 5 boneless skinless kosher chicken breasts, and otherwise followed the recipe to the T (except whole-foods brand lemon-lime soda… because it’s all they have!) The sauce was MUCH to sweet for my tastes, and I ended up doctoring it a lot, and adding another bunch of soy sauce and red pepper flakes for some heat. I also excepted to thicken more than it did with the corn starch, but instead the corn starch just tasted kinda funny to me in the sauce. I’d leave it out next time and figure another way to thicken. I would probably add just a 1/3 of the recommended brown sugar, and like 10 cloves of garlic, something for heat, and possibly works better with bone-on chicken. It only took about 3 hours on high in my crock pot.
Rose saysDecember 31, 2014 at 1:07 pm
Made this for dinner last night. At the end of he recipe, it suggested using it for tacos. Do NOT do that. It was a horrible combo. I think over rice would have been soooo much better. I am eating the leftovers right now plain and they are great! I love the idea serving on a bun with provolone.
The first night it was pretty tangy from the vinegar but mellowed out the following day (I used rice vin).
Sweet and tangy! Thanks for the recipe!
Mashekia Turner saysSeptember 30, 2015 at 7:24 am
Thanks so much! I was curious about that combo!
Amy p saysOctober 5, 2015 at 6:52 am
Has anyone tried this recipe with pork?
Amy p saysOctober 5, 2015 at 6:54 am
Has anyone tried pork instead of chicken?
Grayson1 saysSeptember 3, 2016 at 11:21 am
Recipe looks yummy, one question though, i have a whole chicken thawing out right now as we speak, May i use it instead of the 5 chicken breast. If so do i need to cut the chicken by sections, or May i just put the whole chicken in crockpot just as it is?
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Jackie Carl saysSeptember 17, 2018 at 7:57 pm
I made this for my picky family tonight and we all loved it! My husband is not the biggest fan of crock pot meals and went back for seconds. A bonus…my 5 year old and 3 year old children loved this as well! Will definitely make this again! Used sprite and it was perfect, BTW.