This past weekend was rainy, cold and dreary here in Vancouver. I spent most part of Sunday in the kitchen, baking and making some comforting food. Aside from soup and banana bread, I made this delicious slow cooker chicken dish for my family. The seasoned chicken thighs were slowly cooked in a mixture of brown sugar, pineapple juice and soy sauce. I made some changes to the original recipe by reducing the amount of soy sauce and increasing the amount of spices. After five hours of cooking, the chicken came out tender, moist and very tasty. The sauce with its sweet-salty-tangy taste reminds us of a popular Filipino dish, chicken adobo. We enjoyed this simple satisfying dish with steamed rice and slices of tomato. Enjoy!
Cooking Tips for Perfect Slow Cooker Chicken
To achieve the best results with your slow cooker chicken, be mindful of the cooking time. Thighs are great because they stay juicy even after several hours, but if you’re using chicken breasts, they can dry out more quickly. Consider reducing the cooking time to about four hours on low, or three hours on high. Also, searing the chicken thighs in a skillet before adding them to the slow cooker can enhance the flavor. Just a quick browning will add depth to the dish. Another tip is to layer the ingredients properly. Place the thicker items, like the chicken, at the bottom and pour the sauce over the top. This ensures even cooking and prevents anything from sticking to the bottom. Finally, resist the urge to lift the lid during cooking. Each time you do, heat escapes and can extend the cooking time.
Serving Suggestions and Variations
This slow cooker brown sugar chicken is super versatile, making it easy to adapt for different tastes. Serve it over steamed rice, which soaks up that sweet and savory sauce beautifully. If you want to mix things up, try it with quinoa or couscous for a different texture. For a fresh crunch, add a side of steamed broccoli or a simple salad with a tangy vinaigrette. You could even turn this dish into a fun taco night by shredding the chicken and serving it in corn tortillas with toppings like avocado, cilantro, and lime. If you’re feeling adventurous, experiment with the sauce. Adding some minced garlic or ginger can give it a nice kick. You could also throw in some diced bell peppers or carrots to the slow cooker for extra veggies. The possibilities are endless, so feel free to get creative!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can use chicken breasts, but keep an eye on the cooking time since they can dry out faster. Reduce the cooking time to about four hours on low or three hours on high to keep them juicy.
What can I substitute for pineapple juice?
If you don’t have pineapple juice, orange juice or apple juice can work as great substitutes. They will still give you that sweet and tangy flavor.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze them for up to three months, just make sure to thaw them in the fridge before reheating.
What should I serve with this chicken?
This chicken pairs really well with steamed rice, which helps soak up all that delicious sauce. You can also add some fresh veggies or a simple salad on the side for a nice balance.
What are common mistakes when making slow cooker chicken?
One common mistake is lifting the lid too often, which can let heat escape and increase cooking time. Also, be sure to layer your ingredients correctly to ensure even cooking.
Slow Cooker Brown Sugar Chicken
Ingredients
- 3 lbs boned-in skinless chicken thighs 10 pieces
- Sea salt and freshly ground pepper
- 1/2 tsp of Creole or Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 cup light brown sugar packed
- ¾ cup pineapple juice
- 1/4 cup soy sauce
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Season chicken pieces with salt and pepper. In a small bowl, mix together Cajun seasoning and garlic powder. Sprinkle seasoning over chicken pieces and then place chicken into the slow cooker.
- In a bowl, whisk together the brown sugar, pineapple juice and soy sauce; pour over and around chicken. Cover and cook on low for about 5 hours. Using a tong, transfer chicken from the slow cooker to a platter and loosely tent with aluminum foil.
- Prepare the sauce: Transfer remaining mixture from the crockpot to a saucepan and place on the stovetop. Turn the heat to medium high and let the mixture comes to a boil. Whisk together the water and cornstarch until there are no lumps. Slowly stir into the boiling sauce until fully incorporated and continue boiling for about 3 to 4 minutes or until mixture thickens.
- Brush the sauce over each chicken thigh and serve the remaining sauce at the table.
Notes
Nutrition
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