4-Ingredient Slow Cooker Brown Sugar Chicken Thighs

Sweet-and-savory chicken thighs slow-cooked until tender in a glossy soy–brown sugar glaze, then quickly broiled for a caramelized finish.

Ingredients

• 3–3 1/2 lb bone-in, skin-on chicken thighs (about 6–8 pieces)
• 1 cup light brown sugar, packed
• 1/3 cup low-sodium soy sauce
• 4 cloves garlic, minced *(or 1 1/2 tsp garlic powder)*

Method

• 1

  Step 1: Pat chicken dry

  Pat the chicken thighs dry with paper towels; trim excess skin or fat if desired.

• 2

  Step 2: Mix the glaze

  Whisk together the brown sugar, soy sauce, and garlic in a bowl until the sugar is mostly dissolved.

• 3

  Step 3: Arrange chicken in slow cooker

  Place the chicken thighs in a single layer in the slow cooker, skin-side up.

• 4

  Step 4: Add sauce

  Pour the glaze evenly over the chicken, coating each piece.

• 5

  Step 5: Slow cook

  Cover and cook on **LOW for 4–5 hours** or **HIGH for 2 1/2–3 hours**, until the chicken is very tender and registers **165°F** in the thickest part.

• 6

  Step 6: Broil to caramelize (optional but recommended)

  Transfer chicken to a foil-lined baking sheet and broil for **3–5 minutes**, watching closely, until the skin is browned and bubbling.

• 7

  Step 7: Skim and thicken sauce (optional)

  Skim excess fat from the sauce in the slow cooker. For a thicker glaze, cook the sauce **uncovered on HIGH for 10–15 minutes**, stirring occasionally.

• 8

  Step 8: Sauce and serve

  Return the chicken to the slow cooker (or plate it) and spoon the sauce over the top before serving.

Tips

• **Serving ideas:** Pair with steamed rice, roasted vegetables, or mashed potatoes to soak up the sauce.
• **Garlic swap:** Use **1 1/2 tsp garlic powder** in place of fresh garlic.
• **Broiling tip:** Broil on the upper rack and keep a close eye—the sugar can go from browned to burned quickly.
• **Storage:** Refrigerate leftovers (chicken and sauce) in an airtight container for up to **4 days**; rewarm gently, spooning sauce over the chicken.

Nutrition (per serving, estimate)