Brown Sugar Chicken Thighs Recipe

These Brown Sugar Chicken Thighs are a masterclass in “set-it-and-forget-it” comfort. The combination of soy sauce and brown sugar creates a classic teriyaki-style profile that is deeply savory and sweet, while the slow-cooking process makes the bone-in thighs incredibly succulent. Because the meat cooks in its own juices combined with the glaze, you end up with a rich, caramel-colored sauce that is practically begging to be spooned over a bowl of fluffy rice.

Brown Sugar Chicken Thighs

Ingredients:

How To Make Brown Sugar Chicken Thighs:

Step 1: Prep the Chicken: Pat the chicken thighs dry with paper towels. Trim away any excessive hanging skin or large fat pockets, but leave the majority of the skin intact—it’s the key to keeping the meat moist during the long cook.

Step 2: Whisk the Glaze: In a medium bowl, stir together the brown sugar, soy sauce, and garlic. Stir until the sugar is mostly dissolved and the mixture looks thick and glossy.

Step 3: Arrange and Coat: Place the chicken thighs in a single layer in a 5/6-quart slow cooker, skin-side up. Pour the brown sugar mixture evenly over the chicken, ensuring each piece is well-coated.

Step 4: Slow Cook: Cover and cook on Low for 4/5 hours or on High for 2 1/2/3 hours. The chicken is ready when it is tender and the internal temperature hits 165°F near the bone.

Step 5: The “Crispy” Finish (Optional): For that beautiful, restaurant-style look, transfer the thighs to a foil-lined baking sheet. Broil them skin-side up for 3/5 minutes.

Tip: Watch them like a hawk! Because of the high sugar content in the glaze, the skin can go from perfectly caramelized to burnt in a matter of seconds.

Step 6: Thicken and Serve: Skim any excess fat off the top of the liquid in the slow cooker. To thicken the sauce, turn the cooker to High and let it bubble uncovered for 10/15 minutes. Return the chicken to the pot to glaze them one last time before serving hot.