Description
A tender, buttery-sweet chicken dish cooked in a slow cooker with a rich sauce, perfect for busy weeknights.
Ingredients
Scale
- 1.2 kg (2.5–3 lb) bone-in chicken thighs or 1.1 kg (2.5 lb) boneless breasts
- 120 g (½ cup) brown sugar
- 120 ml (½ cup) apple cider vinegar
- 60 ml (¼ cup) soy sauce
- 240 ml (1 cup) chicken broth
- 1 tbsp (15 g) Dijon mustard
- 3 cloves garlic (minced)
- 1 small onion (about 120 g / 1 cup diced)
- 15 g (1 tbsp) cornstarch
- 15 ml (1 tbsp) cold water
- ½ tsp black pepper
- 1 tsp Diamond Crystal kosher salt (or ½ tsp Morton’s)
- Optional: 1 tbsp butter or 1 tsp hot sauce
Instructions
- Pat the chicken dry and season with salt and pepper. Place onion and garlic in the slow cooker.
- Whisk together brown sugar, apple cider vinegar, soy sauce, chicken broth, and Dijon mustard. Pour over chicken.
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours until chicken is tender.
- Move chicken to a cutting board and shred with forks. Return to the slow cooker.
- Mix cornstarch with cold water to make a slurry. Stir into the sauce and cook uncovered on High for 10–12 minutes until sauce thickens.
- Taste and adjust for vinegar or butter if desired. Serve hot.
Notes
Use chicken thighs for better moisture retention. You can also make-ahead by cooking through Step 4, cooling, and refrigerating.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 36g
- Cholesterol: 120mg