« Nick's Notes

Brown Sugar and Garlic Chicken

by Nick Vitrano

All right…by popular demand, here is the crock-pot (err, slow cooker) recipe I featured in the Vitrano home last night.  Like any recipe, you can mess around with the ingredients as your palate desires.  For example, I cut the brown sugar in half and tossed in an extra ½ Tbsp of garlic.  I used apple cider vinegar.  I also reduced the juice to more of a sauce vs. a glaze.  I didn’t defrost the chicken breasts – frozen solid – and it was done in 4 hours (on high).  Very good and incredibly easy, kind of a teriyaki flavor.

Total prep was about 5 mins.


  • Approx. 2 lbs of chicken breasts (4-6 breasts)
  • 1 cup brown sugar, packed
  • 2/3 cup vinegar
  • ¼ cup lemon-lime soda
  • 2 Tbsp. minced garlic
  • 2 Tbsp. soy sauce
  • 1 tsp. fresh ground pepper
  • 2 Tbsp. corn starch
  • 2 Tbsp water


  • Place chicken breasts in slow cooker.
  • Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper.  Pour over chicken.
  • Cook on low for 6-8 or high for 4 hours.
  • Remove chicken from the slow cooker and pour remaining sauce in a sauce pan.  Mix together starch and water and pour into saucepan.  Heat to a boil, then reduce heat to a simmer, stirring until the sauce thickens to desired consistency.  Remove from heat.  It will continue to thicken as it cools.

We served it with rice and green beans.  I think a little hot sauce or red pepper flakes would spice ‘er up nicely, too.  Go crazy, folks. 

Tease Image: Kowloonese via Wikimedia Commons