Crock Pot Garlic Brown Sugar Chicken

From: Heirloom Tomato

On Sep 15, 2009

This turned out just OK for me.... I made this to bring for lunch this week so I was stuck with it... it was just too much chicken and basmati rice to throw away and I do need to eat lunch. I added salt and some crushed red pepper flakes to today's portion and it helped a lot. The heat from the hot pepper flakes helped balance the taste. So, if you make it and don't like it very much, you could try that. It might save it for you if you like some heat in your food.

From: brian48195

On Sep 3, 2009

This was outstanding. I cut up a whole chicken (here is how to cut up a chicken http://www.youtube.com/watch?v=JHUvnsQgvCQ I made as directed but added an extra 1/4 cup of Sprite and used Apple Cider Vinegar. I added corn starch to the juices and it made an excellent gravy. I pulled the chicken from the bone and shredded it and mixed in the gravy and served it over the rice. Mmmmmm good!!

From: Lennie

On Jul 5, 2002

Yummy, yummy dinner! I substituted plump skinless boneless breasts for the recipe's stated chicken pieces (which would be with both skin and bone) and cut the cooking time down to 4 hours at Low. Please remember, those that complained of this being dry, that this recipe is designed for both white and dark meat, with skin and bone — which would take longer to cook and be moister than plain breasts. My chicken was tender, but I believe if I had let it cook even 30 minutes longer than the 4 hours it would have started to turn dry. The only other change I made was to reduce the sugar to 3/4 cup. This was extremely easy to put together and having it cook away on the counter on a hot humid day was certainly a blessing. Thanks to this recipe, my rice cooker, and a green salad, I had an excellent hot dinner without using the stove or oven! Thanks for the recipe Mirjam; it was delicious and everyone enjoyed it — no leftovers at all!

From: Malriah

On Jun 13, 2002

I fell in love with the recipe but didn't have the time for a crockpot meal so I made it on top of the stove. All the same ingredients just in my new cast-iron skillet. It only took about 45 minutes from start to finish. (the boneless chicken breasts were frozen so some of that time was for thawing) Once I tasted the sauce, I HAD to double it so that I would have PLENTY left for lunch tomorrow. I also topped it with chopped green onions. Absolutely AWESOME!