This crockpot sticky chicken is one of our all time favorites and it was one of the first recipes I posted on this blog back in 2008! Back then my kids were in grade school and middle school. Now they’re all grown and out working or going to college. My 20 year old still cooks this crockpot chicken in batches and takes it to work for lunch.
Our favorite crockpot chicken
I first tried this crockpot chicken recipe back in 2004. It was given to me by a friend I met on a message forum. Who knew this sticky chicken would still be in my recipe arsenal some 19 years later. I should note that this recipe is also awesome if roasted.
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What you need to make this recipe:
- 1 whole chicken or 6-8 (4-6 oz each) boneless breasts
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup chopped onion
- 1/2 cup chicken broth
Helpful kitchen tools:
Chicken Breasts vs Whole Chicken
While this recipe calls for a whole chicken, you can use just chicken breasts instead. We often put 6-8 breasts in the slow cooker for dinner. If you are going to use boneless breasts only, rub each one individually before placing them in the slow cooker.
If you like both dark and white meat then a whole chicken is the way to go. Rub the spice mixture onto the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. I cut the breast skin open and rub the breast meat as well.
Serving Suggestions
This recipe includes a quick and easy gravy recipe using the juices from the chicken. You can certainly enjoy it without the gravy if you like or crack open a can of gravy. Whatever works! I hope you enjoy it as much as we do!
We definitely have some favorite side dishes that go great with this recipe. Using the slow cooker frees up the oven which is ideal for roasted side dishes. Here are several to choose from:
- Rosemary and Garlic Roasted Potatoes
- Pan Roasted Broccoli
- Perfect Brown Butter Mashed Potatoes
- Homemade Baked Beans
- Easy Stovetop Macaroni and Cheese
Ways to use the leftover chicken
Whenever I make this recipe I purposely make more than I need. The leftover meat is great in enchiladas, quesadillas, nachos, and soup. Whether you make a big batch with the intent of having extra, or you just happen to have leftovers, here are several ways to use that crockpot chicken!
If you love slow cooker dishes, try this slow cooker balsamic chicken from Family Food on the Table, or my crockpot roast beef! Or if you’re just looking for another tasty chicken recipe, this Spicy Oven Fried Chicken is always a hit!
Crockpot Sticky Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 6 boneless skinless chicken breasts or one whole chicken
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup chopped onion
- 1/2 cup chicken broth
Instructions
- In a small bowl, thoroughly combine all the spices.
- Remove giblets from chicken; clean the cavity well and pat dry with paper towels.
- Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
- Place in a re-sealable plastic bag, seal and refrigerate overnight.
- Stuff cavity with onions and place in slow cooker. Add chicken broth. (if using breasts, place onions on the bottom of the slow cooker).
- Cover and cook on low for 6-8 hours.
- Use a turkey baster to remove about a cup of the liquid and place it in a saucepan. Add enough cornstarch (1 tbsp maybe) to thicken it up on low heat, makes a fab gravy!
Nutrition
This blog post was originally published on October 2, 2008 – updated photos added November 10, 2017
Amanda Formaro
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Bryan says
Perfect amount of spice. Made it with boneless, skinless thighs then shredded for tacos and it was awesome!
Judith Lance says
1700 mg of sodium per serving? Really?!
That’s way more than nutritionists would recommend. Can’t it be cut back?
Amanda Formaro says
I actually just changed the recipe. It originally said 1 whole chicken OR 6 breasts, but I always use boneless skinless breasts. And I cut the salt in half down to 2 teaspoons. That reduced it to 981.
Cathy says
This is my most requested chicken recipe! I originally found it on the old Suzanne Somer’s website as a contributor posted this in the “Comments” section. That was nearly 30 yrs ago(!) and it is STILL a winner.
Paul Robertson says
The instructions do not mention the 1/2 cup of chicken broth.
Amanda Formaro says
Thanks for pointing that out! I have corrected the recipe
Sue says
I’m sorry but this had so much pepper in it I couldn’t eat it until I had scraped off all the seasoning that the chicken had been carefully marinated in overnight and cooked in for 7 hours 😓
Amanda Formaro says
Hi Sue. Did you use skin-on chicken? This recipe is meant for a whole chicken or skin-on chicken breasts. If you used skinless, then the seasoning would be a bit overwhelming.
Jenni Baer says
The recipe states skinless breasts. So, they are supposed to be skin-on? I’d like to make these this weekend.
Thank you!!
Amanda Formaro says
We often put 6-8 breasts in the slow cooker for dinner. If you are going to use boneless breasts only, rub each one individually before placing them in the slow cooker.
If you like both dark and white meat then a whole chicken is the way to go. Rub the spice mixture onto the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. I cut the breast skin open and rub the breast meat as well.
Jennifer says
Hoping this isn’t a dumb question, but what makes it “sticky”? I thought sticky chicken included honey?
Amanda Formaro says
Hi Jennifer ;) it’s because the seasoning can stick to your fingers when coating the chicken!
Rachel A. Gregor says
Hi, Just wondering how many pounds should the whole chicken be? Also should I still add a 1/2 c of broth in the slow cooker?
Amanda Formaro says
Yes add the broth, and I would say a 4-5 pound chicken :)
Stephanie sturgill says
What’s the liquid you add after putting the breasts in the crockpot, the recipie does not say.
Amanda Formaro says
Thanks so much for pointing that out! I’ve corrected the recipe, it’s 1/2 cup chicken broth :)
Dana Matthews says
This looks sooo good and easy…definitely will hold onto this one to try!
Liz says
THIS WAS VERY VERY GOOD! DEFFINATELY A KEEPER! :)
Amanda Formaro says
Thank you Liz, so glad you enjoyed it!
Marie hansen says
Luv your recipe and luv the slow cooker able 2 freeze left overs 4 another nite
Amanda Formaro says
Glad you like it Marie! I love the slow cooker too!
Martha says
Can’t find the print button today. Sounds like a tasty chicken.
Jennifer G says
I have made numerous whole chickens this way now, just to get the extra meat for an assortment of meals. It is easier and better flavored then just boiling the chicken. One suggestion I picked up somewhere was to make some crumpled balls of foil to place in bottom of crockpot under the chicken. This helps keep the bottom of the chicken from getting soggy and greasy. I have also done this with whole thighs /breasts when cheaper then a whole chicken. After cleaning the chicken of its wonderful meat, I will throw the carcass along with any vegi and other chicken scraps I have kept in freezer, and add water and let it cook for hours to make a homemade stock.
Amanda Formaro says
I do that with the bones too!
EVELYN says
My grandaughter went to South Africa and learned how to make sticky chicken, it was great but it was made with a lot of coke cola. That’s the sticky.
Kim says
I would like that recipe!