Slow Cooker Garlic & Brown Sugar Chicken

I’m back!  One thing my grandma truly loved was food, and she would not want me to stop sharing recipes.  I may not have adopted her Southern ways of cooking, (no fat-back or collard greens for me, thank you) but I do share her love of all things food.  I even taught her a thing or two…for example, she thought she hated pumpkin until my pumpkin breads and muffins 🙂

Today, I wanted to share a crock-pot recipe.  I love using my crock pot, and have been trying lots of different recipes to build up a good rotation.  For a while, it seemed like everything I slow-cooked (mainly chicken!) always came out tasting the same…bland.  Of course, a lot of the recipes have had similar ingredients, b/c I just can’t be too creative with my family.  They have really boring taste buds 😉  This chicken dish, found at , was a hit with everyone. Except Mr. Three, who eats nothing worth mentioning.

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Slow Cooker Brown Sugar & Garlic Chicken 

adapted from

4-6 chicken breasts *I used 2 lbs boneless/skinless chicken breasts
1 cup packed brown sugar *I used 3/4 cup
2/3 cup vinegar  *I used apple cider vinegar
1/4 cup lemon-lime soda *I used Sprite Zero
2-3 Tablespoons minced garlic *I used about 1 1/2 T. fresh minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water

Red pepper flakes (optional) 


  • Spray slow cooker with non-stick cooking spray. (Crock pot liners are also great!)
  • Place chicken (frozen, thawed or fresh) inside slow cooker. 
  • Mix together the sugar, vinegar, soda, garlic, soy sauce, and pepper, and pour over chicken. 
  • Cook on low for 6-8 hours or high for 4 hours. (Frozen chicken will obviously need a longer cook time.)
  • Remove chicken from slow cooker (it should basically fall apart) and pour remaining sauce into a saucepan over high heat. 
  • Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 
  • Remove from heat and let sit for a minute or two (it will continue to thicken as it cools).
  • Sprinkle red pepper flakes on top if desired.  

This can be served over rice or noodles, but we had ours with a baked potato on the side (It’s good on top of the potato too!)

Verdict? Everyone enjoyed this.  I liked it because it was not too sweet like some of the other recipes I have tried, and the red pepper flakes gave it a nice little kick.  I bet it would be good with a little sriracha too!  The kids, of course, skipped the spice, and enjoyed it as is.  This, along with Sticky Chicken, will be made again.

I’m linking this up over at – , , , , , , , ;

Chicken, basil and orzo Soup

Well it’s Thursday, so that means it’s SaS time with !  Pop on over and link up!
This week’s theme is SOUP!  (It is almost Fall ya know!)

So while the babysitter is on here (Sesame Street mesmerizes Mr. Two) I thought I’d post my most favorite-ist (I know, not a real word) soup recipe!  It’s from one of my favorite food blogs For the Love of Cooking.  I made this ALL winter long and have made it at least once this summer.  I love it and it freezes well, so I would make it and freeze some for my Dad.  As most of you reading know, he has been fighting the bitch and has lots and lots of nausea.  This soup is something that he has been able to eat even when he wasn’t feeling well.  Therefore, I have tried to keep some in their freezer.  (and it’s time to make more!)  Of course, you don’t have to be sick to enjoy chicken soup! It’s flavorful, delicious, and low fat…of course, I like to have mine with a thick slab of fresh baked bread 😉

Pam’s pic from For the Love of Cooking

If you like chicken soup, you will LOVE this.

1 tsp olive oil

1/2 sweet yellow onion, diced
2 stalks of celery, diced
2 carrots, diced
3 cloves of garlic, diced finely    (I usually use 2 cloves, just my preference)

1 bay leaf

1/2 tsp dried basil

Sea salt and fresh cracked pepper to taste

1 tsp chicken bouillon

5-6 fresh basil leaves, chopped (chiffonnade)

6 cups of homemade chicken stock (store bought is good too)

2 cups of roast chicken meat, diced into bite sized chunks

4 oz dried orzo pasta or whatever flavor you like


Heat olive oil in a large Dutch oven over medium heat. Once the pan is hot, add onion and stir for 1-2 minutes; add carrots, celery and garlic then stir for 60 seconds. Stir in chicken stock, diced chicken, bay leaf, dried basil, chicken bouillon then season with salt and pepper. Let simmer for 1 hour; bring to a boil and add dried orzo pasta and cook per instructions. Taste and re-season if needed.

As I said, this soup is really good, easy to make (always a plus for me) and almost makes me ready for Fall!!  Cooler temps, jeans, boots, sweaters, fall decorations….I’m gettin’ there. But right now, it’s still 90 degrees! (but I did make sure I had all the ingredients to make this very soon!)