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Nutrition Facts

Serving Size 1 (235g)

Recipe makes 6 servings

Calories 485
Calories from Fat 208 (42%)
Amount Per Serving %DV
Total Fat 23.1g 35%
Saturated Fat 6.6g 33%
Monounsaturated Fat 9.6g
Polyunsaturated Fat 5.0g
Trans Fat 0.0g
Cholesterol 115mg 38%
Sodium 458mg 19%
Potassium 445mg 12%
Total Carbohydrate 38.2g 12%
Dietary Fiber 0.2g 0%
Sugars 36.3g
Protein 29.4g 58%

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Crock Pot Garlic Brown Sugar Chicken

Recipe #16531 | ½ day | 10 min prep | add private note
Mirj

By: Mirj
Jan 1, 2002

The house smells wonderful while this is cooking!

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Place chicken in crock pot.
  2. 2
    Mix all remaining ingredients and pour over chicken.
  3. 3
    Cook on low for 6-8 hours.
  4. 4
    Serve over rice or noodles.
  5. 5
    You can thicken the juices after cooking with a little cornstarch.

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Featured Reviews for This Recipe

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.

0 people found this review helpful

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    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!!

    2 people found this review helpful

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    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!

    123 people found this review helpful

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  • 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!

    67 people found this review helpful

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  • Read all 279 reviews

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