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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%

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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: Chef #950577

On Jul 1, 2009

Has a unusual taste but chicken was quite dry

0 people found this review helpful

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    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!

    3 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!

    122 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 276 reviews

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