Brown Sugar Chicken in the Slow Cooker
Chicken breasts cooked in a brown sugar sauce and served over rice.
Servings: 6
Calories: 300kcal
Equipment
Ingredients
- 6 boneless skinless chicken breasts
- 1 cup light brown sugar
- ⅔ cups rice wine vinegar
- ¼ cup apple juice
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon black pepper
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Spray slow cooker with nonstick cooking spray.
- Place the chicken breasts into the bottom of the slow cooker.
- In a medium bowl, stir together the brown sugar, vinegar, juice, garlic, soy sauce, and pepper.
- Pour the liquid over the chicken.
- Cover the slow cooker and cook on low for 6 hours.
- 30 minutes before serving, whisk together the cornstarch and water and pour into the slow cooker, stirring in to combine with the cooking liquid. Allow to thicken 30 minutes.
- Serve the chicken with the liquid spooned over the top.
To prepare as a freezer meal:
- Place all of the ingredients EXCEPT the cornstarch and water into a gallon size freezer bag. Freeze for up to 6 months. Thaw in the refrigerator overnight prior to cooking according to the instructions above.
Nutrition
Calories: 300kcal | Carbohydrates: 42g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 478mg | Potassium: 500mg | Fiber: 0.2g | Sugar: 37g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg