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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (235g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon pepper |
||
| 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% | |
Crock Pot Garlic Brown Sugar Chicken
By: Mirj
Jan 1, 2002
The house smells wonderful while this is cooking!
SERVES 6
Ingredients
- 1 large chicken, cut into serving pieces
- 1 cup packed brown sugar
- 2/3 cup vinegar
- 1/4 cup Sprite or 7-Up soda
- 2-3 tablespoons minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon pepper (regular black or cayenne)
Directions
1
Place chicken in crock pot.2
Mix all remaining ingredients and pour over chicken.3
Cook on low for 6-8 hours.4
Serve over rice or noodles.5
You can thicken the juices after cooking with a little cornstarch.
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Featured Reviews for This Recipe
From: DoubleA's Mom
On May 16, 2009
This was a very good and interesting recipe! Different and a unique taste. I made a couple of changes however. I used chicken breast, so ended up cooking on low for 4 hours and I reduced the brown sugar to 1/2 cup. The last 1/2 hour of cooking, I did add some thinly sliced red and green bell pepper in order to get in some veggies. Next time I may increase the sauce just a bit b/c it's so tasty!! We served over rice and my 2 and 4 year olds loved it!
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!
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