Craving a cozy, flavor-packed meal without spending hours in the kitchen? Let me introduce you to Crock Pot Brown Sugar Chicken—a savory-sweet dish that melts in your mouth and fills your home with irresistible aroma.

This slow-cooked chicken is simmered in a rich brown sugar and soy sauce glaze with hints of garlic and sesame, making it the perfect weeknight dinner or meal prep go-to.

Whether you serve it over fluffy white rice or low-carb cauliflower rice, this dish delivers big flavor with minimal effort.

Ingredients List

Main Ingredients

2 ½ – 3 lbs. boneless, skinless chicken thighs (or substitute with chicken breasts)
1 – 2 tablespoons sesame oil
Kosher salt and ground black pepper, to taste

1 small onion, diced
3 cloves garlic, peeled and smashed
½ cup packed light brown sugar

½ cup low-sodium soy sauce
2 tablespoons water

Optional Garnishes and Sides

Sliced green onions

Sesame seeds
Red pepper flakes (for a touch of heat)
Rice or cauliflower rice, for serving

This simple list of pantry staples transforms into a delicious meal that feels like takeout—but better and healthier!

Required Kitchen Tools

To make this Crock Pot Brown Sugar Chicken effortlessly, make sure to have these kitchen tools on hand:

Slow Cooker (Crock Pot) – A 4-6 quart slow cooker works perfectly for this recipe, allowing for even heat distribution and tender results.

Mixing Bowl – To whisk together your brown sugar glaze ingredients.
Whisk or Fork – For thoroughly mixing the sauce.
Cutting Board and Knife – For prepping the onion and smashing garlic.

Tongs or Forks – For shredding or slicing the chicken once it’s cooked.

With just a few tools and a handful of ingredients, you’re well on your way to a fuss-free, satisfying dinner.

Chicken Preparation

Getting the chicken ready for the slow cooker is a quick and simple process, but it’s key to building flavor right from the start.

Step-by-Step Chicken Prep

Season the Chicken:
I start by patting the chicken thighs dry with a paper towel to help the seasoning stick. Then, I generously season both sides with kosher salt and freshly ground black pepper. You can also use a pinch of garlic powder if you want an extra kick.
Layer the Crock Pot:
Before placing the chicken in, I coat the bottom of my slow cooker with 1–2 tablespoons of sesame oil. This not only adds a rich, nutty flavor but also prevents the ingredients from sticking.
Add Onion and Garlic:
Next, I spread diced onion and smashed garlic cloves across the bottom of the pot. These aromatics release their flavor as the chicken cooks, giving the dish its deep savory base.

Whisk the Sauce:
In a small mixing bowl, I whisk together the brown sugar, low-sodium soy sauce, and water. The brown sugar adds that signature sweetness while the soy sauce balances it with salt and umami. Make sure the sugar is fully dissolved for the smoothest sauce texture.
Assemble and Pour:
I place the seasoned chicken on top of the onions and garlic, then pour the brown sugar-soy mixture evenly over everything. At this point, the aroma already starts to come together.

This setup takes just 10–15 minutes, and then your slow cooker does the rest. It’s the perfect low-maintenance meal that tastes like you spent hours on it.

Slow Cooking the Chicken

Now comes the easy part—letting your Crock Pot do all the work. The slow cooking process allows the chicken to soak up every bit of the sweet and savory sauce, resulting in ultra-tender, flavorful bites.

Cooking Time and Temperature

Once everything is in the slow cooker, I cover it with the lid and let the magic happen. You have two cooking options depending on your schedule:

Low setting: Cook for 4–6 hours, ideal if you’re starting in the morning and want dinner ready by evening.

High setting: Cook for 2–3 hours, perfect if you’re short on time but still want that slow-cooked flavor.

I always check that the chicken reaches an internal temperature of 165°F using a kitchen thermometer for safe and juicy results.

Shredding or Slicing the Chicken

When the chicken is tender and cooked through, I remove it from the slow cooker and place it on a cutting board. You can either:

Shred it with two forks for that classic pulled chicken texture, or
Slice it into thick pieces if you prefer more structured bites.

Once shredded or sliced, I return the chicken to the pot, stirring it into the rich sauce so every piece gets fully coated. Letting it sit in the sauce for an additional 10–15 minutes on the “Warm” setting makes the flavors even more pronounced.

Taste and Adjust

At this stage, I give the sauce a quick taste. Depending on your preferences, you can add a splash more soy sauce for saltiness or a sprinkle of brown sugar for extra sweetness. I also occasionally stir in red pepper flakes for a gentle kick.

Serving and Storage

Once your chicken is juicy, tender, and coated in that irresistible sauce, it’s time to plate it up and enjoy. This dish is both comforting and versatile, making it a regular in my weekly meal rotation.

How to Serve Crock Pot Brown Sugar Chicken

I love serving this chicken over a warm bed of steamed jasmine rice or fluffy cauliflower rice for a low-carb option. The sauce soaks into the grains, making every bite extra flavorful.

For an elevated finish, I like to add a few garnishes:

Sliced green onions for a pop of color and freshness
Sesame seeds for a nutty crunch

Red pepper flakes if I want to dial up the heat just a bit

You can also pair it with steamed veggies like broccoli or snow peas for a complete and balanced meal.

Storage Instructions

This dish is excellent for meal prep or leftovers!

Refrigerator: Store any leftover chicken (along with the sauce) in an airtight container in the fridge for up to 4 days.
Freezer: You can also freeze it for up to 2 months. Just let it cool completely before transferring to a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat in the microwave or on the stove until warmed through.

The flavor often gets even better the next day, making it ideal for batch cooking and weekly planning.