Crockpotgarlicbrownsugarchicken Recipes

Steps:

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

Steps:

• 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.

Steps:

• Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
• Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Steps:

• Place chicken in slow cooker.
• Mix all remaining ingredients.
• Pour over chicken and cook on low for 6-8 hours.
• For variety: Add steamed broccoli just before serving, or add chunked pineapple 30- 45 minutes before serving.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and lightly coat with cooking spray.
• Combine oil and garlic in a small saucepan over medium heat; saute until fragrant, about 2 minutes. Reduce heat, add brown sugar, and stir until liquid, about 3 minutes.
• Lay chicken breasts in the prepared baking dish and pour brown sugar sauce over top. Sprinkle with black pepper.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken thighs with salt and pepper.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear until brown, 2 to 3 minutes per side. Remove chicken to a plate.
• Melt remaining butter in the skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined. Return chicken to the skillet.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Melt the butter in a frying pan.
• Brown the garlic in the butter.
• Add chicken breasts to garlic and butter and cook thoroughly, adding salt and pepper as you like it.
• When chicken is fully cooked add brown sugar on top of each breast, or just sprinkle over if using smaller pieces.
• Allow the brown sugar to melt into the chicken (about 5 minutes).
• Serve with your favorite carb, and veggie or salad.

Steps:

• Skin and cut up chicken.
• Combine with other ingredients in crock pot.
• Cook on low for 6-7 hours.
• Debone chicken before serving.
• Serve over rice.
• *NOTE:If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning.
• And if you start with frozen chicken it doesn't fall apart.