Garlic Brown Sugar Chicken
1Butter is only necessary if you want to brown the chicken skins first - season with salt and pepper before browning (otherwise omit the butter).
2If not browning the chicken first mix the salt and pepper with all the other ingredients with the chicken in the slow cooker.
3I cooked on low for 6 hours and because the sauce did not completely cover the chicken whenever I thought of it I turned the chicken and basted with a bit of a sauce. By the end of the 6 hours the sauce was thinner than I expected so I finished the sauce off on the stove top to thicken it a bit and give a lovely caramelised flavour.
Submitted by Katherine Hean