A simple and flavorful slow cooker recipe featuring chicken thighs coated in a sweet and savory brown sugar garlic glaze, finished with a crispy broiled skin.
Author:Lisa
Prep Time:5 minutes
Cook Time:3-8 hours
Total Time:8-9 hours
Yield:10 servings 1x
Category:Dinner
Method:Slow Cooker and Broiler
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
10 bone-in, skin-on chicken thighs
4 tbsp minced garlic
1 tsp kosher salt
½ tsp coarse black pepper
¾ cup packed light brown sugar
2 tbsp soy sauce (or Worcestershire)
1 tsp smoked paprika
1 tbsp apple cider vinegar
Optional: fresh parsley or green onions for garnish
Instructions
Pat chicken thighs dry with paper towels and place them skin-side up in the slow cooker.
In a medium bowl, combine brown sugar, minced garlic, salt, pepper, soy sauce, smoked paprika, and apple cider vinegar. Mix to form a paste.
Generously slather the brown sugar paste over each chicken thigh.
Cover the slow cooker and cook on Low for 7-8 hours or High for 3-4 hours.
Remove chicken from the slow cooker and place on a foil-lined baking sheet, skin-side up.
Broil on high for 3-5 minutes, watching closely, until the skin is crispy and caramelized.
While chicken broils, pour slow cooker juices into a glass, let fat separate, skim fat, and simmer the remaining sauce to thicken slightly if desired.
Drizzle the sauce over the crispy chicken before serving.
Notes
For best results, use bone-in, skin-on chicken thighs.
The broiler step is crucial for crispy skin. Watch carefully to prevent burning.
The sauce can be thickened with a cornstarch slurry if needed.
This dish can be made ahead and reheated.
For a spicier version, add sriracha or chili garlic paste to the glaze.
Pineapple chunks can be added to the slow cooker for a tropical twist.
Fresh rosemary or thyme can be added to the glaze for an herbaceous flavor.
Substitute half the brown sugar with BBQ dry rub for a BBQ flavor.
Bone-in, skin-on chicken breasts can be used, but reduce cook time.