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Jump to RecipeThis slow cooker sweet garlic chicken is sticky, savory and packed with garlic flavor, and it takes about 10 minutes of hands on time. Chicken breasts cook low and slow in a simple sauce of brown sugar, soy sauce, lots of garlic, vinegar and a pinch of red pepper flakes. At the end, the sauce is thickened into a glossy glaze that coats every bite. Serve it over steamed rice with a side of vegetables for a takeout style dinner the whole family will love.
It is budget friendly, made with pantry staples and perfect for meal prep. If you enjoy sweet and savory chicken, try my slow cooker honey garlic chicken, honey garlic chicken stir fry or slow cooker Thai peanut chicken.
Why You Will Love This Sweet Garlic Chicken
- Easy prep. Whisk the sauce, add the chicken and let the slow cooker work.
- Pantry ingredients. Brown sugar, soy sauce, garlic and vinegar.
- Sticky, glossy sauce. A quick cornstarch slurry turns the juices into a glaze.
- Family approved. Sweet, garlicky flavor that kids and adults both enjoy.
- Great for meal prep. It reheats beautifully for lunches.
Ingredients You Will Need
Exact amounts are in the recipe card below.
- Boneless, skinless chicken breasts or thighs: about 2 1/2 pounds. Thighs are extra juicy.
- Brown sugar: gives the sauce its deep caramel sweetness. Light or dark both work.
- Low sodium soy sauce: for savory, salty balance.
- Fresh garlic: a generous 8 to 10 cloves, minced. This is the star of the dish.
- Rice vinegar or apple cider vinegar: adds tang to cut through the sweetness.
- Fresh ginger: optional, for warmth.
- Red pepper flakes and black pepper: a little heat.
- Cornstarch and water: to thicken the sauce at the end.
- Green onions and sesame seeds: for garnish.
How to Make Slow Cooker Sweet Garlic Chicken
1. Mix the sauce
In a mixing bowl, whisk together the brown sugar, soy sauce, vinegar, minced garlic, ginger, red pepper flakes and black pepper until the sugar begins to dissolve. A garlic press makes quick work of all that garlic.
2. Add the chicken
Place the chicken in a single layer in the bottom of a 6 quart slow cooker. Pour the sauce over the top and turn the pieces to coat.
3. Slow cook
Cover and cook on Low for 4 hours or on High for 2 to 2 1/2 hours, until the chicken is tender and reaches 165°F in the thickest part. Check with an instant read thermometer. Chicken breasts can dry out if cooked much longer, so avoid the 8 hour setting.
4. Thicken the sauce
Transfer the chicken to a plate. Pour the cooking liquid into a saucepan and bring it to a simmer. Whisk the cornstarch with cold water and stir it into the sauce. Simmer for 2 to 3 minutes, until thick and glossy. You can also thicken it directly in the slow cooker on High for 15 to 20 minutes.
5. Coat and serve
Slice or shred the chicken and return it to the sauce, tossing to coat. Garnish with green onions and sesame seeds and serve over rice.
Optional: Broil for Sticky Caramelized Edges
For restaurant style caramelization, place the cooked chicken breasts on a foil lined sheet pan, brush with the thickened sauce and broil for 2 to 4 minutes until the glaze bubbles and the edges turn slightly charred. Watch closely, since the sugar in the sauce can burn quickly. This extra step takes only a few minutes and makes the chicken taste even more like your favorite takeout.
Tips for the Best Sweet Garlic Chicken
- Use plenty of garlic. Fresh garlic gives the best flavor. Jarred minced garlic works in a pinch.
- Do not overcook. Chicken breast is lean. Start checking at the low end of the cooking time.
- Thicken the sauce. The slurry is what turns thin juices into a sticky glaze.
- Taste and adjust. Add a splash of vinegar if it is too sweet, or a little more sugar if it is too tangy.
- Use low sodium soy sauce. The sauce reduces, so regular soy sauce can make it too salty.
Chicken Breasts or Thighs?
Both cuts work in this recipe. Chicken breasts are lean and slice neatly, but they are best cooked on the shorter end of the time range. Boneless chicken thighs contain a little more fat, so they stay moist and tender even if they cook a bit longer, and they shred beautifully.
Thighs also have a richer flavor that stands up to the bold garlic sauce. Bone in thighs or drumsticks can be used too; cook them on Low for 5 to 6 hours and remove the bones before serving. Frozen chicken should always be thawed first so it moves quickly through the food safety danger zone.
Why Garlic and Brown Sugar Work So Well Together
The magic of this recipe is the balance of sweet, salty, tangy and savory flavors. Brown sugar contains molasses, which gives it a deeper, more caramel like sweetness than white sugar. As the sauce cooks and reduces, that sugar caramelizes slightly and clings to the chicken. Soy sauce brings saltiness and umami, which keeps the dish from tasting like dessert.
Vinegar adds a bright, tangy note that cuts through the richness, and a generous amount of garlic mellows during the long, gentle cooking, becoming sweet and aromatic rather than sharp. A pinch of red pepper flakes adds just enough warmth to round everything out. This same flavor balance is what makes dishes like teriyaki and honey garlic chicken so popular.
Is Sweet Garlic Chicken Healthy?
This recipe is high in lean protein, with roughly 40 grams per serving when made with chicken breast. It is also low in fat because the chicken cooks in the sauce without any added oil. The main thing to watch is sugar, since the glaze contains brown sugar. To lighten it, reduce the sugar to 1/2 cup, use a little honey instead, or serve smaller portions of sauce. Choosing low sodium soy sauce keeps the sodium in check. Serving the chicken with plenty of steamed vegetables and brown rice or cauliflower rice turns it into a balanced, satisfying meal.
Common Mistakes to Avoid
- Cooking chicken breasts too long. Eight hours on Low will leave them dry and stringy.
- Skipping the thickening step. Without it, the sauce stays thin and watery.
- Using regular soy sauce. The sauce concentrates as it cooks, which can make it overly salty.
- Lifting the lid often. Each peek lets heat escape and adds cooking time.
Make Ahead Freezer Meal
This recipe is ideal as a freezer dump meal. Add the raw chicken and the whisked sauce, without the cornstarch, to a large freezer bag. Press out the air, seal, label with the date and freeze flat for up to 3 months. The night before cooking, move the bag to the fridge to thaw. In the morning, pour everything into the slow cooker and cook as directed, then thicken the sauce at the end. Prepping two or three bags at once gives you effortless dinners for weeks.
Variations
- Honey garlic: replace half the brown sugar with honey.
- Spicy: add 1 to 2 tablespoons of sriracha or chili garlic sauce.
- Teriyaki style: add 1 tablespoon of mirin and a teaspoon of sesame oil.
- Add vegetables: stir in broccoli florets, snap peas or bell peppers during the last 30 minutes.
- Pineapple: add a cup of pineapple chunks for a sweet and tangy twist.
- Gluten free: use tamari or coconut aminos in place of soy sauce.
- Instant Pot: cook on high pressure for 10 minutes in an Instant Pot, then natural release for 10 minutes and thicken on Saute.
What to Serve With Sweet Garlic Chicken
Serve this chicken over steamed jasmine or basmati rice, cauliflower rice or lo mein noodles so the sauce has something to soak into. Add steamed broccoli, roasted green beans, sauteed bok choy or a crunchy Asian slaw on the side. It is also delicious with my better than takeout chicken fried rice.
Storage and Reheating
- Refrigerator: store the chicken and sauce in airtight containers for up to 4 days.
- Freezer: freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: warm in a skillet over medium heat with a splash of water, or microwave until hot.
- Meal prep: portion with rice and steamed vegetables for easy lunches.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless, skinless thighs are juicy and forgiving. Cook on Low for 4 to 5 hours.
Why is my sauce thin?
The chicken releases juices as it cooks. Thicken the sauce with a cornstarch slurry at the end.
Can I put frozen chicken in the slow cooker?
It is best to thaw chicken first so it heats safely and evenly.
Is this recipe very sweet?
It is sweet and savory. Reduce the brown sugar to 1/2 cup for a less sweet sauce.
Can I make it gluten free?
Yes. Use tamari or coconut aminos instead of soy sauce.
Can I cook it on High?
Yes, for 2 to 2 1/2 hours.
Final Thoughts
Slow cooker sweet garlic chicken is simple, affordable and irresistibly flavorful. Tender chicken coated in a sticky garlic brown sugar glaze makes an easy weeknight dinner that tastes like takeout, with almost no effort.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 330 kcal |
| Protein | 40 g |
| Carbohydrates | 30 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Fiber | 0 g |
| Sugar | 26 g |
| Sodium | 760 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Slow Cooker Sweet Garlic Chicken
Ingredients
Method
- Whisk the brown sugar, soy sauce, vinegar, garlic, ginger, red pepper flakes and black pepper.
- Place the chicken in the slow cooker and pour the sauce over.
- Cook on Low 4 hours or High 2 to 2 1/2 hours until the chicken reaches 165°F.
- Remove the chicken. Simmer the sauce and stir in the cornstarch mixed with water until thick and glossy.
- Slice or shred the chicken, toss in the sauce, garnish and serve over rice.
