- 6 chicken leg quarters, skin removed
- 1 can (8 ounces) tomato sauce
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup packed brown sugar
- 2 teaspoons minced garlic
- With a sharp knife, cut leg quarters at the joints if desired. Place in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken.
- Cover and cook on low for 4-5 hours or until chicken is tender. Yield: 6 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Soy-Garlic Chicken
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"This recipe has such a great taste to it and chicken is very tender! I do like to thicken the gravy a bit first with cornstarch and water before serving."
"I make this recipe quite often. I use boneless chicken thighs instead of legs and it only takes a couple of hours to cook. Really yummy."
"I have made this recipe several times, and my family loves it! The chicken is so tender and quite flavorful. I typically use boneless, skinless thighs when I make it."
"I used Bragg's Amino Acid instead of soy sauce, it is not nearly as high in sodium and is certified non GMO."
"We thought this was just TERRIBLE. No flavor whatsoever. I took the sauce, added corn starch, tomato paste, fresh winter savory and thyme, and garlic powder, and cooked it down to a gravy, which my husband said saved the recipe. Will NOT make again. Yuck."