This simple garlic brown sugar chicken recipe is made in the slow cooker or oven with almost no prep time! It's one of my favorites for weekends when I don't want to fuss.
Optional Step - Caramelize Onions and Sear Chicken
Melt 2 tablespoons of butter and the oil in a skillet.
Add the onions, and slowly saute, stirring often, until they are a rich, golden brown.
Add the jalapeno and cook another minute or two.
Sprinkle salt, pepper, and garlic powder over the chicken.
Remove the onion mixture from the pan and add the chicken breasts, a few at a time.
Sear just to put some color on each side.
In the Slow Cooker
Add the remaining butter to the slow cooker and let it melt.
Add the chicken and brown sugar.
Stir to coat in the brown sugar.
Add the onions, jalapeno, and chopped garlic (if using) on top.
Cover and cook 8 hours on low.
In the Oven
Add the brown sugar to to skillet with the chicken breast and stir to coat.
Top with the onion mixture and fresh garlic if using.
Add the skillet to the oven and bake 20-30 minutes or until the internal temperature of the chicken in 160°.
Remove and let stand for 5 minutes. The internal temperature will continue to rise to a perfect 165°.
Video
Notes
VariationsThere's a lot of different ways to change up this dish! It's similar to the bourbon chicken but with a more savory flavor.
Saute bacon with the onion
Use pork instead of chicken
Omit salt and use 2 tablespoons soy sauce for a more Asian flavor
Add a red and green Bell pepper strips
Add sliced carrots and/or celery
Wrap the chicken in bacon before baking in the oven (this does not work with slow cooking!)
A squeeze of lemon, orange, or lime over the top before serving really brightens it up!
If you like it extra spicy add 1 teaspoon of crushed red peppers.
StorageYou can store leftovers, tightly covered, in the refrigerator about 3 days OR freeze for up to 3 months. I like to vacuum seal individual sized portions and freeze so the family can warm it up as needed.Tips
If the sauce is too liquidy you can uncover and cook for an extra 30 minutes to reduce the liquid OR, what I tend to do because I am impatient, pour off the sauce into a pan and simmer it until it's thickened then add it back to the chicken.
If you are cooking in the oven put the whole skillet in a 375F oven. If your skillet is not oven safe then transfer the chicken to a greased baking dish. This is why I like to use a cast iron skillet - you can cook and bake in the same one!
You'll want something to sop up the sauce. I love this easy baguette for doing just that!