Brown Sugar Chicken

Brown Sugar Chicken is the kind of recipe that makes busy weeknights so much easier. It’s sweet, savory, and just a little tangy, with tender, juicy chicken that practically melts in your mouth. Plus, it all comes together in the slow cooker with just a handful of simple ingredients—no complicated steps, no standing over the stove.

A mix of brown sugar, soy sauce, garlic, and a splash of lemon-lime soda creates a rich, flavorful sauce that soaks right into the shredded chicken. The soda might sound unexpected, but trust me—it helps tenderize the meat while adding just the right touch of citrusy sweetness.

Serve it over rice, let the sauce do its magic, and dinner is done. If you love easy meals that taste like you spent way more time in the kitchen than you actually did, this one’s a must-try!

Why You’ll Love This Recipe

• Set It and Forget It: The slow cooker does all the work for you! Just toss in the ingredients, turn it on, and let the magic happen.
• Incredible Flavor: The mix of brown sugar, soy sauce, and garlic creates the perfect balance of sweet and savory, while the lemon-lime soda adds a subtle citrusy twist.
• Juicy, Tender Chicken: Cooking low and slow ensures the chicken stays moist and shreds effortlessly.
• Minimal Ingredients: You probably have most of these ingredients in your kitchen already.
• Great for Meal Prep: Leftovers taste just as good (if not better!), making this an easy meal to enjoy throughout the week.
• Versatile & Family-Friendly: Serve it over rice, noodles, or even stuffed into sandwiches or tacos. However you enjoy it, this dish is a crowd-pleaser!

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Boneless, skinless chicken breasts: Slow cooking makes them tender and easy to shred.
• Brown sugar: Adds a rich sweetness that balances out the savory and tangy flavors.
• Black pepper: A simple seasoning that enhances the overall flavor without overpowering it.
• Garlic cloves: Fresh garlic adds a deep, aromatic flavor that pairs perfectly with the sweetness.
• Soy sauce: Brings in a touch of saltiness and umami to round out the dish.
• White wine vinegar: Adds a bright, tangy kick to balance the sweetness of the brown sugar.
• Lemon-lime soda: A surprising but essential ingredient that tenderizes the chicken and adds a hint of citrusy sweetness.
• Parsley: A fresh pop of color and flavor to finish the dish.

How to Make Brown Sugar Chicken

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Follow along to learn how to make brown sugar chicken in the slow cooker.

• Step One: Place chicken breasts in the slow cooker. Add brown sugar, black pepper, garlic, and soy sauce. Pour in white wine vinegar and lemon-lime soda.
• Step Two: Cover and cook for 4 hours on HIGH or 7 hours on LOW.
• Step Three: Remove chicken from slow cooker and add to a bowl. Shred chicken with two forks. Measure ¼ cup to ½ cup of the sauce remaining in the slow cooker and pour over the chicken. Toss to combine.
• Step Four: Serve over a bed of rice. Sprinkle with chopped parsley, if desired.

What to Serve With It

• Rice: The classic choice! White rice, brown rice, or even coconut rice will soak up all that delicious sauce.
• Mashed Potatoes: Creamy mashed potatoes make the perfect base for the sweet and savory shredded chicken.
• Noodles: Serve it over egg noodles or ramen for a fun twist.
• Steamed Vegetables: Keep it simple with broccoli, green beans, or snap peas for a fresh contrast.
• Coleslaw: A tangy, crunchy slaw adds a refreshing balance to the rich flavors.
• Dinner Rolls: Use them to soak up every last drop of that amazing sauce!
• Tacos or Sliders: Want to mix things up? Pile the shredded chicken into tortillas or slider buns for a fun way to serve it.

Variations and Substitutions

• Use Chicken Thighs: Prefer dark meat? Boneless, skinless chicken thighs work just as well and stay extra juicy in the slow cooker.
• Swap the Sweetener: No brown sugar? Try honey or maple syrup for a slightly different sweetness.
• Make It Spicy: Add a pinch of red pepper flakes or a splash of hot sauce for a little heat.
• Try a Different Soda: No lemon-lime soda on hand? Ginger ale or even cola can work as a substitute.
• Soy Sauce Alternatives: If you’re watching sodium, use low-sodium soy sauce, coconut aminos, or even tamari.
• Add Some Veggies: Toss in sliced bell peppers, onions, or carrots for extra flavor and texture.

Storage Instructions

• Refrigerator: Store the shredded chicken in an airtight container with some of the sauce to keep it moist. It will stay fresh for up to 3 days in the fridge.
• Freezer: For longer storage, place the cooled chicken in a freezer-safe bag or container with some sauce. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm it up in the microwave in 30-second bursts, stirring in between, or heat it on the stovetop over medium-low heat until warmed. Add a splash of broth or extra sauce if needed to keep it juicy.

Recipe Tips and Tricks

• Use Evenly Sized Chicken Breasts: This ensures they cook at the same rate and stay tender. If some pieces are larger, you can pound them slightly or cut them in half.
• Don’t Skip the Sauce: After shredding, mix in some of the cooking liquid to keep the chicken juicy and flavorful.
• Low and Slow for the Win: Cooking on LOW for 7 hours gives the most tender, pull-apart chicken. The HIGH for 4 hours method works, too, but if you have the time, low and slow is best.
• Avoid Overcooking: Check for doneness around the suggested cooking time. Overcooked chicken can become dry, even in a slow cooker.
• Shred It While It’s Hot: The chicken is easiest to shred while warm. Use two forks or a hand mixer for quick shredding.
• Double the Batch: This recipe freezes well, so make extra and store some for a quick meal later!
• Make It a One-Pot Meal: Add baby potatoes, sliced carrots, or green beans to the slow cooker for an easy all-in-one dinner.

Oven Instructions

No slow cooker? No problem! You can easily make Brown Sugar Chicken in the oven with just a few simple adjustments.

1. Preheat the oven to 350°F.
2. Place the boneless, skinless chicken breasts in a baking dish.
3. Mix the brown sugar, black pepper, minced garlic, soy sauce, white wine vinegar, and lemon-lime soda in a bowl. Pour the mixture over the chicken.
4. Bake uncovered for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F. Baste the chicken with the sauce halfway through for extra flavor.
5. Remove the chicken from the dish and shred it with two forks. Spoon some of the sauce over the shredded chicken before serving.

For extra caramelization, broil the chicken for 2 to 3 minutes at the end of baking.

Slow Cooker Chicken Recipes

• Crockpot Pickle Chicken
• Slow Cooker Asian Chicken
• Slow Cooker Cranberry Orange Chicken
• Slow Cooker Salsa Chicken
• Peking Chicken
• Slow Cooker 40 Clove Garlic Chicken
• Slow Cooker Buffalo Chicken Sliders

You’ll also like this Creamy Garlic Chicken and Noodles.

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