Crock Pot Garlic Brown Sugar Chicken

A kid-favorite Crock Pot dinner!!! This garlic, sesame, and brown sugar chicken is tender, juicy, sweet, savory, and full of delicious flavor — and it only requires about 10 minutes of prep. Serve the shredded chicken and sauce with rice, broccoli, egg rolls, fried rice, or ramen noodle salad, for a family-friendly, easy meal that suits your busy schedule.

3 Ingredient Brown Sugar Chicken

I don’t like to play favorites when it comes to my recipes (they’re all good, and different moods call for different meals)…BUT. This right here? It’s definitely one of my kids’ favorite dinners. In fact, my youngest calls the Crock Pot brown sugar chicken, “the best chicken in the world!” Whether you prefer the Instant Pot or the slow cooker, it’s a hands-off supper that suits your busy life.

My family actually enjoys this Chinese sesame chicken more than the carry-out version from the local Chinese restaurant. Considering that this is lighter, cheaper, easier, and not fried, that’s a HUGE compliment! I’m not kidding when I say that this brown sugar chicken recipe is so easy — and the sauce is the best part! You need just three ingredients: soy sauce, brown sugar, and water.

Ingredients

This is just a quick overview of the ingredients that you’ll need for our favorite Crock Pot brown sugar chicken thighs with a 3-ingredient sauce. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

• Chicken: I recommend boneless skinless chicken thighs, which stay tender and juicy in the slow cooker and Instant Pot. You can substitute with boneless skinless chicken breasts if you like, but be careful not to overcook the white meat chicken or it can become tough and dry.
• Kosher salt and ground black pepper: to enhance the other flavors in the dish.
• Sesame oil: this is a key ingredient that gives the chicken that classic Asian sesame flavor. Please don’t try to substitute a different oil (such as olive oil) for the sesame oil. The dinner just will not taste the same. Plus, you can find tiny little bottles of sesame oil in just about any grocery store these days, and you’ll plow through it quickly with even more easy recipes like my Peanut Sesame Noodles, Short Cut Sesame Chicken, Dump-and-Bake General Tso Chicken, and One Skillet Egg Roll in a Bowl!
• Onion and garlic: adds savory flavor to the dish.
• Brown sugar: adds sweetness and richness to the sauce.
• Less-sodium soy sauce: for salty, umami flavor. Sub with coconut aminos if you prefer.
• Water: to thin and dilute the sauce slightly. You can use chicken broth for even more flavor if you have it.

How to Make Brown Sugar Chicken

This recipe could not be easier — you don’t even have to turn on the stove or oven, and you don’t have to spend extra time to sear the meat! With about 10 minutes of prep, you can “set it and forget it.” I’ve shown the Crock Pot method here, but the Instant Pot pressure cooker instructions are also included in the printable recipe box below.

1. Season the chicken with salt and pepper.
2. Whisk together the three-ingredient sauce by combining the brown sugar, soy sauce, and water.
3. Spread sesame oil in the bottom of a large slow cooker.
4. Arrange the onion and smashed garlic cloves on top of the oil, and season with salt and pepper.
5. Place the chicken on top of the onions.
6. Pour the sauce over top.
7. Cover the Crock Pot with the lid and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until the chicken is cooked through and tender, but not too dry.
8. Slice the chicken or shred with two forks. Return the meat to the Crock Pot and stir into the sauce and juices.

What to Serve with Brown Sugar Garlic Chicken

Serve the shredded chicken and sauce over sticky white rice from a rice cooker (my family’s preference), or pair it with cauliflower rice for a lighter, grain-free option. You can also add the chicken to salads, serve it over pasta, stuff it into baked potatoes, or pair it with stir-fry veggies. The sauce makes everything taste good! Additional good options include rice noodles, ramen noodles, sesame peanut noodles, ramen noodle salad, sesame ginger snap pea salad, steamed broccoli, or baked store-bought egg rolls. Don’t forget fortune cookies for dessert, too!

Storage

The shredded Crock Pot chicken thighs and sesame brown sugar sauce will keep in an airtight container in the fridge for 3-4 days. You can also store leftovers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Brown Sugar Chicken Thighs

Place the cooked chicken and sauce in a saucepan on the stovetop. Cover with a lid and warm over low heat, just until the meat reaches the desired temperature (stirring regularly). You can also reheat individual servings in the microwave for about 1-2 minutes.

Recipe Variations

• Make it a freezer meal! You can freeze the raw ingredients together (including the sesame oil, veggies, chicken, and sauce) in a large Ziploc freezer bag if you’re prepping a batch of freezer meals. Thaw the bag in the refrigerator overnight, and then dump everything from the bag into a slow cooker when you’re ready to cook the meat.
• Serving a larger group? Double all of the ingredients.
• Make it spicy by adding some cayenne or crushed red pepper flakes as a garnish. Sriracha or other hot sauce is also a nice touch.
• Brown sugar chicken breast: Use either boneless, skinless chicken breasts or boneless, skinless chicken thighs for this recipe. We find that the dark meat thighs stay a bit more moist during the slow cooking process, but they are both great.

Tips for the Best Brown Sugar Chicken Recipe

• Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 2-3 hours (at the most — sometimes they’re done in just 90 minutes). That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
• Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly.
• Garnish each serving with sliced green onion, herbs (such as fresh parsley or thyme), toasted sesame seeds, or crushed red pepper flakes for added flavor.

More Crock Pot Chicken Thigh Recipes to Try

• Crock Pot Mississippi Chicken
• Crockpot Chicken and Stuffing
• Slow Cooker Chicken and Rice
• Crock Pot Chicken and Gravy
• Crock Pot Chicken Pot Pie
• Slow Cooker White Chicken Chili
• Crock Pot BBQ Chicken

Crock Pot Garlic Sesame Brown Sugar Chicken

4.88 from 8 votes

Prep: 10 minutes minutes

Cook: 2 hours hours

Total: 2 hours hours 10 minutes minutes

Servings 6 people

Calories 336 kcal

This Crock Pot (or Instant Pot) garlic, sesame, and brown sugar chicken is an easy dinner that the whole family will love!

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Ingredients

  

1x2x3x

• 2 ½ – 3 lbs. boneless, skinless chicken thighs (or substitute with an equal amount of 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 brown sugar
• ½ cup less sodium soy sauce
• 2 tablespoons water
• Optional garnish: sliced green onions, sesame seeds, red pepper flakes
• Optional for serving: rice or cauliflower rice

Instructions

CROCK POT METHOD:

• Season chicken with kosher salt and ground black pepper to taste. Set aside.
• Whisk together brown sugar, soy sauce, and water. Set aside.
• Spread sesame oil in the bottom of a large slow cooker to coat the bottom.
• Place onion and garlic in the slow cooker and season with additional salt and pepper.
• Place chicken on top of onions and pour sauce over everything.
• Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until chicken is tender but not dry.
• Slice chicken or shred with forks; return to the pot and stir into the sauce. Taste and season with additional salt and pepper, if necessary. Serve chicken and sauce over rice or cauliflower rice. Garnish with sliced green onion, sesame seeds, and red pepper flakes, if desired.

INSTANT POT (PRESSURE COOKER) METHOD:

• Season chicken with salt and pepper to taste. Set aside.
• Whisk together brown sugar, soy sauce, and water. Set aside.
• Press the “sauté” button and add sesame oil to coat the bottom of the pot. When the oil is shimmering, add the onions and additional salt and pepper. Cook, stirring, until soft (about 3-5 minutes).
• Stir in the garlic and cook for 30 more seconds.
• Add the chicken to the pot and pour the soy sauce mixture over top. Turn off the sauté function and close the Instant Pot (locking the lid).
• Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes for chicken thighs or 7 minutes for chicken breasts (if your chicken pieces are bigger than 8 ounces each, you can cut them in half or increase the cooking time to 9 minutes).
• When the chicken is finished cooking, release the steam and open the lid right away to prevent over-cooking.
• Slice the chicken or shred with forks; return to the pot and stir into the sauce. Taste and season with additional salt and pepper, if necessary. Serve over rice or cauliflower rice. Garnish with sliced green onion, sesame seeds, and red pepper flakes, if desired.

Notes

• Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 2-3 hours (at the most — sometimes they’re done in just 90 minutes). That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
• Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly.
• Garnish each serving with sliced green onion, herbs (such as fresh parsley or thyme), toasted sesame seeds, or crushed red pepper flakes for added flavor.

Nutrition

Serving: 1/6 of the chicken and sauceCalories: 336kcalCarbohydrates: 22gProtein: 37gFat: 10gSaturated Fat: 2gCholesterol: 179mgSodium: 882mgPotassium: 558mgSugar: 18gVitamin A: 45IUVitamin C: 1.8mgCalcium: 43mgIron: 2.1mg

Keyword: brown sugar chicken, crock pot chicken thighs, instant pot chicken recipe, Slow Cooker Chicken Recipe

Course: Dinner

Cuisine: Asian, Chinese

Author: Blair Lonergan

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This recipe was originally published in September, 2018. The photos were updated in September, 2022.