Slow Cooker Brown Sugar Chicken Thighs Recipe

slow cooker brown sugar chicken thighs recipe
  • Yield: 6
  • Servings: 6-8
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

    267
  • Fat

    4 g
  • Cholesterol

    98 mg
  • Sodium

    594 mg
  • Carbohydrate

    27 g
  • Fiber

    2 g
  • Protein

    29 g

Slow cooker brown sugar chicken thighs recipe. Bone-in chicken thighs (skin removed) with spices, soy sauce, and brown sugar cooked in a slow cooker. You may also like Barbecue-Style Chicken:

Slow Cooker Barbecue-Style Chicken Recipe

use chicken thighs or drumsticks to prepare this delicious meal. Cooked in a robust, homemade sauce, they turn extremely tasty.

Makes 4-5 servings

Ingredients: 2 medium-size potatoes, peeled and cut into 1/2-inch (1.25 cm) pieces, 1 large green pepper, seeded and striped, 1 medium yellow onion, peeled and sliced, 1 tablespoon (15 ml) quick-cooking tapioca, 2 pounds (960 g) bone-in chicken thighs or drumsticks, skinned, 8 oz (240 ml) can tomato sauce, 2 tablespoons (30 ml) brown sugar, 1/2 oz (15 ml) yellow mustard, 1 tablespoon Worcestershire sauce, 1 clove garlic, peeled and chopped, 1/4 teaspoon salt

Instructions: In 3½-4-quart (3½-4 L) slow cooker, combine potatoes, green pepper strips, and sliced onion. Stir well and sprinkle quick-cooking tapioca over potato mixture. Top with chicken thighs or drumsticks.

In a small mixing bowl, combine tomato sauce, brown sugar, yellow mustard, Worcestershire sauce, chopped garlic, and salt. Mix well and pour sauce over chicken in slow cooker. Cover the cooker and cook on low-heat setting for 10-12 hours or until chicken and vegetables are cooked through.

Turn off slow cooker and open the lid. Transfer cooked chicken and vegetables to a large serving bowl. Skim fat from the sauce. Spoon tomato sauce over chicken and vegetables. Serve immediately.

Slow Cooker Brown Sugar Chicken Thighs Recipe

Ingredients

  • 3 pounds (1.44 kg) bone-in chicken thighs, skin removed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Cajun seasoning
  • 1/4 teaspoon garlic powder
  • 1/2 cup light brown sugar
  • 6 oz (180 ml) can pineapple juice
  • 1/3 cup (80 ml) soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Method

Step 1

Lightly season chicken thighs with salt, cracked black pepper, Cajun seasoning, and garlic powder. Place seasoned chicken into the slow cooker.

Step 2

In a small mixing bowl, combine brown sugar, pineapple juice, and soy sauce. Whisk well and pour soy mixture around seasoned chicken in the slow cooker.

Step 3

Cover the cooker and cook on low-heat setting for 5-6 hours.

Step 4

Open the lid and using a spatula, remove cooked chicken from the slow cooker. Transfer to a serving platter. Loosely cover with aluminum foil and set aside.

Step 5

Increase heat to high and bring the remaining mixture to a boil. In a small mixing bowl, combine cornstarch and water. Whisk until cornstarch is completely dissolved. Stir cornstarch mixture into the boiling sauce. Boil for further 3-4 minutes.

Step 6

Remove sauce from the heat. Brush sauce over each cooked chicken thighs. Serve the remaining sauce as the table.

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