Slow Cooker Brown Sugar Bacon Chicken Thighs Tips, FAQ & printable recipe

Tips for success

To add a bit of heat to this dish, you can sprinkle a pinch of red pepper flakes over the chicken before covering the slow cooker. This contrast against the sweet brown sugar and salty bacon creates a complex flavor profile.

If you prefer a touch of acidity, a small splash of apple cider vinegar added to the pot can help balance the richness of the butter and sugar, providing a bright finish to the final glaze.

For a more intense flavor, you can sear the chicken thighs in a hot skillet with a little oil for 1 to 2 minutes per side before placing them in the slow cooker. This step is optional but helps to develop a deeper color and flavor on the surface of the meat. If you choose to do this, ensure the skillet is hot and do not crowd the pan, as this will help achieve a better sear.

Variations

• Spicy Bacon Chicken: Add two tablespoons of chopped jalapeños or a teaspoon of cayenne pepper to the slow cooker to give the glaze a spicy kick that contrasts perfectly with the brown sugar sweetness.
• Garlic Herb Chicken: Incorporate four cloves of minced garlic and a tablespoon of dried thyme into the mix for an earthy, aromatic twist that elevates the savory profile of the final dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days in the refrigerator.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Gently reheat in a saucepan over medium-low heat or in the microwave until the chicken is heated through to 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the chicken has cooled down to room temperature within 2 hours of cooking before placing it in the fridge to maintain food safety. When storing, try to include as much of the sauce as possible, as this will keep the chicken moist and flavorful when you are ready to reheat it for a future meal.

This dish is excellent for making ahead of time. You can assemble the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator for up to 12 hours before starting the cooking process.

When you are ready to cook, simply remove the insert from the fridge and place it directly into the slow cooker base. Remember to add a few extra minutes to the total cooking time to account for the colder starting temperature of the ingredients.

Serving ideas

Serve this chicken over a bed of creamy mashed potatoes, which are perfect for soaking up the sweet and savory sauce. Alternatively, pair it with steamed green beans or roasted carrots to add a fresh, crunchy element that balances the richness of the bacon and butter glaze.

For a more casual meal, shredded chicken can be served in warm buns for a sweet and savory slider experience that is always a hit at gatherings.

If you prefer a lighter side, a crisp green salad with a tangy vinaigrette works wonderfully to cut through the sweetness of the brown sugar. The acidity of the salad dressing complements the caramelized notes of the chicken beautifully.

Garnish the plate with some freshly chopped parsley or chives for a pop of color and a fresh, herbaceous note that rounds out the entire dish, making it look and taste like a professionally prepared dinner.

Frequently asked questions

Recipe card

Slow Cooker Brown Sugar Bacon Chicken Thighs

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 6 slices bacon, crumbled
• 1/2 cup brown sugar
• 4 tbsp unsalted butter, cut into pats

Instructions

1. Place the raw boneless skinless chicken thighs into the stoneware insert of your slow cooker. Ensure they are arranged in an even layer to promote consistent cooking throughout the process.
2. Scatter the crumbled bacon evenly over the chicken. Sprinkle the brown sugar over the bacon and chicken, then dot the top with small pats of butter. Cover the slow cooker with the lid.
3. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Once finished, ensure the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before serving with the accumulated sauce.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

22 g

Fat

24.5 g

Fiber

0.5 g

Sugar

20 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.