Slow Cooker Brown Sugar Glazed Pulled Chicken

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Slow Cooker Brown Sugar Glazed Pulled Chicken – this is probably the most tender and delicious chicken you’ll ever have.


Well I finally did it!

I broke down and bought a slow cooker. I never saw a need for one. I used to have one a few years ago and never used it, so I got rid of it. However, people have been emailing me for years now asking me if I have any slow cooker recipes and I always felt bad saying I don’t even own a slow cooker, so no slow cooker recipes here.

But it was time, so I bought a real cheap one, I thought I’d give it a try and see what comes out of it. All I can say is this, I am so glad I bought one. See this pulled chicken right here? It’s out of this world!

This pulled chicken here is so tender, pulls apart so easily, and tastes so heavenly. Why did I choose chicken for my first dish? I wanted to try something easy, and something that wouldn’t require 8 hours of cooking time. I wanted something easy, something delicious, and usually you can’t go wrong with chicken. I was right!

This is probably the best chicken I’ve ever tasted, and it’s not even chicken breast, I used chicken thighs, so not only do you have a fabulous chicken, but it’s pretty cheap to make too. So if you’re like me and can’t see the need for a slow cooker, listen to me my friends. This chicken here is worth it. It might just be the best chicken you’ll ever eat!


4.3 from 3 reviews
Slow Cooker Brown Sugar Glazed Pulled Chicken
Prep time
Cook time
Total time
Serves: 6
For Chicken
  • 2 lbs chicken thighs, boneless, skinless
  • ½ cup water
  • ½ tsp salt
  • ½ tsp freshly ground black pepper,
  • 1 tsp tarragon, dried
For Glaze
  • ½ cup water
  • ½ cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp cornstarch
  1. Add the chicken to the slow cooker. In a small bowl mix together tarragon, salt, pepper and water. Pour over chicken. Cook on high for 2½ hours.
  2. After 2½ hours, mix the glaze ingredients in a small saucepan. Heat over medium heat until the mixture starts thickening. It should start to thicken as soon as it comes to a boil.
  3. Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.
  4. Cook for an additional hour in the slow cooker on low.
  5. Remove chicken from slow cooker into a big bowl and carefully pull it apart using two forks.
  6. Serve warm with remaining glaze on the side, if preferred.
Nutritional information based on calorie count.
Nutrition Information
Calories: 343 Fat: 11.2 g


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  1. Frances says

    Jo – thanks for this recipe – super easy and DELICIOUS! Wonderful leftovers. I skipped step of cooking glaze before adding to crockpot. It got thickened just by being there for an hour. :)

  2. Lynda says

    Just have a silly question. I don’t have any soy sauce. Just wondering whether I should just make the sauce without it, or sub something else in its place.

  3. andrea says

    I’m wondering about when you wrote add water, do I add what I mixed already and leave it at that? Or do I add extra water when I put it in the slow cooker? Thanks

    • says

      Hi Andrea,
      I changed the instructions a bit to make more sense, I meant the water mixture you already added to the chicken. However, it’s easier if you place the chicken in the slow cooker first, then add the water and spices over the chicken. Hope this helps.

  4. Rob says

    Very good, though I’d probably called this “Slow Cooker Teriyaki Pulled Chicken”. It was more a sauce than a glaze that caramelizes and the flavor definitely was teriyaki, minus the ginger and garlic.

    But that’s just me being picky about the name :)

    I made a few procedural changes however. After 2 1/2 hours I removed the chicken and pulled it at that time. I feel the water was necessary, but it still produced a lot of liquid, so I used a bulb baster to remove it after taking the chicken out. I made double the sauce and after pulling the chicken I put it back in the crock pot and mixed it in then.

    I’m going to use the leftovers in fried rice tomorrow. I’ll definitely make this again but with the garlic and ginger and use it in fried rice, lo-mein etc..

  5. Barbara Q says

    Oh yum … I think I must break my no sugar rule. Truvia doesn’t have substitute brown sugar. I am on a low carb diet I will use thyme instead of tarragon as I am allergic to it. Now to find my slow cooker !

  6. Marcella says

    Recipe says to add chicken AND juices to slow cooker. I only saw 1/2 cup water in recipe. What “juices” do you mean?

  7. says

    I found this recipe this morning and prepared this meal for dinner and all I can say is “SIMPLE & YUMMY” dinner couldn’t get any easier than this! I used chicken breast and added fresh cloves and of garlic & ginger to the slow cooker as the chicken cooked. We served this with broccoli and brown rice and it was a huge hit! Thanks for sharing this delicious recipe!

  8. Kayla says

    Hi! Just saw this recipe on PInterest, and I’m wondering if you could suggest a substitute for the Tarragon in this recipe? I’ve heard dill and basil are good, but both have completely different flavours haha.

  9. Tammi Moore says

    Just made this for dinner and my sauce is way too thin. Next time I will definitely drain the juices from the slowcooker before I put in the glaze or maybe cut down on the added water. I even added a little extra cornstarch to the glaze but with all the juices it was still too thin. Taste is great though.

  10. Carolyn says

    I’ve done a Mexican easy version using boneless, skinless chicken breasts and making chicken tacos. So here are two questions for you ….

    1. Could I make this recipe using breasts instead of thighs?

    2. What do you serve this pulled chicken with? Rice? Eat it plain?

    • says

      Hi Carolyn,
      Great questions. Yes you could make this with chicken breasts for sure, I just happened to have chicken thighs so that’s what I used. You could eat this with rice, with mashed potatoes, yes even plain. I bet it would make some great sandwiches too. :) Hope this helps!

  11. Maren says

    Are you supposed to drain the chicken before putting the glaze over it? I’m wondering if that’s why the sauce is so thin. I thickened the sauce a lot before dumping it with the chicken.

    • says

      When I removed the chicken from the slow cooker, I just used a slotted spoon to remove it, but then I poured some of the left over glaze over the chicken.

  12. Emily says

    Hi, any idea about the nutrition facts like cal, carb, and protein? I want to make this, but am very conscious of the facts! Thanks :)

  13. Lori says

    I made this chicken, as written, for dinner this evening. It was quite tasty but my “glaze” was extremely runny. Anyone else have that problem?.

  14. tracy says

    I’m only slightly good with the slow-cooker! If you double the recipe (which is a great idea) do you need to double the cooking time?

  15. Robin says

    Hi Jo,

    I just made this recipe (doubled the size for leftovers), and it was so simple and delicious. Even though I made it for a potluck dinner tonight, I can’t stop sneaking bites. Thanks for sharing!


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