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    Garlic Brown Sugar Chicken
Category: Chicken


Read Reviews (12)
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Chicken pieces-enough to feed your family-legs, thighs etc.
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-line soda
2-3 Tbls. minced garlic
2 Tbls. soy sauce
1 tsp. pepper

Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch. If using cayenne pepper, it gives dish a Szechwan flavor.

  Reviewed by HMC
Too much vinegar and cayenne for my family. I think i will trying half the vinegar and pepper next time.
  Reviewed by Kim
I followed the recipe exactly and this meal tasted delicious! 6 hours in the crockpot was long enough for the 4 chicken breasts. I didn't have enough time to thicken the cooking juices but I definitely will do so next time.
  Reviewed by Ashley
After making this recipe, I'm surprised that nearly everyone has given it five stars. Someone said the word "tangy" and that very much describes the flavor. While it's not bad and I did hold on to the recipe, I'm not entirely sure I'll make it again. Might go well with cilantro lime rice. If I do make it again I'll probably try that.
  Reviewed by mommyx3
This recipe was excellent! I used checken breast instead of checken pieces and just a 1/4tsp of Cayenne pepper so that it wouldn't be too spicy for my kids and it turned out excellent! I thickened the sauce with cornstarch on the stove and it turned out wonderful. Will definitely make again!
  Reviewed by Heather
This recipe was excellent and even more important for a busy mom like me... EASY!!! My family enjoyed every last bite! Thank you!!
  Reviewed by ran3grl
This recipe was simple and cheap. I already had everything I needed except the chicken. The whole family loved it. The sauce when thickened with cornstarch is almost syrupy. It was a bit to sweet so next time I will use less brown sugar. But I will be making this again for sure.
  Reviewed by Anna
This recipe was delicious! We were skeptical because the combination of ingredients sounded a little strange to us, but it was great. We used the cayenne pepper--it was wonderfully tangy, as stated below, but a bit too spicy for our 1- and 3-year-olds. Had to rinse theirs off.
  Reviewed by Abigail
YUM! This was super easy and tasted superb. I tried the cayenne since the "Szechuan" sounded great. I am so glad I did! It's definitely the way to go. The best way I can describe it is tangy. Or perhaps zesty? It's not hot but it's full of flavor! I was a little worried about there being enough sauce, so I made a double batch of it. I'll probably do so again -- but will add the cornstarch since there was a LOT of juice.
  Reviewed by Leena
Very good! I didn't add the cornstarch this time but I will next time as the sauce is excellent!
  Reviewed by Laura
Great recipe! The brown sugar and vinegar give it a great flavor. I added extra garlic to give it extra flavor! Very Good!
  Reviewed by Mika
I found this recipe on another site, and I couldn't wait to try it. I LOVED it! There is something about the flavor of the vinegar that makes it special. I recommend white wine vinegar for this recipe. I have made it several times, and it tastes better to me the second day. Great leftovers for lunch!
  Reviewed by Mystee
This recipe is easy and tastes like something you would order at a restaurant.

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