Crock pot recipes in the summertime are the best! It’s such a great way to cook a yummy, hands-free meal without heating up your kitchen!
I first made this recipe a couple of years ago and the kids couldn’t get enough of it. The chicken is tender. The glaze is salty-sweet. It’s just a great dish!
Brown Sugar Chicken
- 12 fresh, boneless, skinless chicken thighs
- 1 1/2 cups of firmly-packed brown sugar
- 1 cup of champagne vinegar
- 1/2 cup of lemon-lime soda
- 2 tablespoons of soy sauce
- 2 teaspoons of kosher salt
- 1 teaspoon of black pepper
Place chicken thighs in the crock pot. Add remaining ingredients. Cook on high for 5-6 hours or low for 7-9 hours.
About 30 minutes before serving, make a slurry with 1/4 cup of cornstarch and 1/2 cup of tap water. Stir into the chicken and sauce and continue to cook on high for 30 minutes until glaze has thickened slightly. Taste for seasoning and add more salt, if needed. Serve over white rice.
Well Duh #1: If you use frozen chicken, you will need to cook it longer.
Well Duh #2: I used champagne vinegar because I like the milder, smooth flavor. It is made from the same types of grapes as many expensive champagnes. You can easily substitute white wine vinegar, which is easier to find.
Well Duh #3: My lemon-lime soda of choice for this dish is Sierra Mist. You can use whichever one you like, just DON’T use a sugar-free one. You need the sugar for this dish.
I should probably tell you that my kids call this dish “Candy Chicken.” It’s really NOT overly sweet. It is also not tangy – as you may expect from using vinegar. It is just a really well-balanced flavor – and the chicken is out-of-this-world tender! Expect some of the thighs to fall apart when you’re scooping it out to serve it.
Excuse me while I go wash my crock pot. I’ve got another idea for tomorrow!