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.
Another favorite is this super easy crockpot chicken and dumplings. The kids have added this to their rotation as well.
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 14 years later. I should note that this recipe is also awesome if roasted.
What you need to make this recipe:
- 1 whole chicken or 6-8 (4-6 oz each) boneless breasts
- 4 teaspoon 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.
Side dish suggestions
We definitely have some favorite side dishes that go great with this recipe. Using the slow cooker frees up the over which is ideal for some of the roasted side dishes I’ve included. If you have multiple slow cookers like I do, you can make any of the slow cooker recipes listed. Here are several to choose from:
- Rosemary and Garlic Roasted Potatoes
- Crispy Roast Potatoes
- Hasselback Potatoes
- Perfect Brown Butter Mashed Potatoes
- Potatoes Au Gratin with Bacon and Leeks
- Roast Potatoes in a Cast iron Skillet
- Bacon Topped Three Cheese Potatoes
- Spanish Rice with Black Beans and Corn
- Almond and Parmesan Crusted Asparagus Fries
- Crockpot Corn on the Cob
- Pan Roasted Broccoli
- Mashed Cauliflower
- Homemade Baked Beans
- Creamy Crockpot Mac and Cheese
- 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!
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!
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
Ingredients
- 1 whole chicken or 6 boneless breasts
- 4 teaspoon 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. No water is needed, but I added about 1/4 cup to make me feel better. (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!
Video
Nutrition
This blog post was originally published on October 2, 2008 – updated photos added November 10, 2017
Amanda Formaro
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Stephanie sturgill says
December 3, 2018 at 9:10 amWhat’s the liquid you add after putting the breasts in the crockpot, the recipie does not say.
Amanda Formaro says
December 4, 2018 at 5:41 pmThanks so much for pointing that out! I’ve corrected the recipe, it’s 1/2 cup chicken broth :)
Dana Matthews says
June 28, 2015 at 9:44 pmThis looks sooo good and easy…definitely will hold onto this one to try!
Liz says
March 16, 2014 at 2:17 pmTHIS WAS VERY VERY GOOD! DEFFINATELY A KEEPER! :)
Amanda Formaro says
March 18, 2014 at 7:04 amThank you Liz, so glad you enjoyed it!
Marie hansen says
September 21, 2013 at 4:35 amLuv your recipe and luv the slow cooker able 2 freeze left overs 4 another nite
Amanda Formaro says
September 21, 2013 at 7:49 amGlad you like it Marie! I love the slow cooker too!
Martha says
May 15, 2013 at 9:49 pmCan’t find the print button today. Sounds like a tasty chicken.
Jennifer G says
March 10, 2013 at 10:42 amI 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
March 11, 2013 at 2:38 pmI do that with the bones too!
EVELYN says
October 6, 2012 at 10:22 amMy 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.
Christina says
August 4, 2012 at 3:25 pmThis is my favorite chicken recipe. THe seasoning is delicious and spicy, if you make gravy with the liquid… my mouth is watering right now… it’s so worth it. It’s not a crispy chicken, but the meat melts in your mouth. You can put the chicken on high for 4 hours, but the low for 8 marinates the chicken even better!
Amanda says
August 5, 2012 at 6:41 amthanks Christina! I really need to add this to the menu next week!
debib says
August 1, 2012 at 6:06 pmrecipe sounds great and so easy. so many crockpot recipes require more prep than i want to bother with, so i look forward to trying this one. it’s too hot (113 here in okla. right now) to heat up the kitchen with an oven right now.
Bonnie says
May 19, 2012 at 10:22 amWhere is the “print” button for the recipe?
Amanda says
May 20, 2012 at 9:30 amI just updated the post Bonnie, the print button is there now :)
Rose Tracy says
March 2, 2012 at 11:25 amThis recipe is fab. Gravy outstanding. Where could I get more crock pot recipes using the whole chicken? That’s the way to go I think but don’t know if there are any more whole chicken recipes.
Amanda says
March 9, 2012 at 4:58 pmGood question Rose! Putting the whole chicken in the crock pot is a great way to make extra meat for enchiladas, soup, etc too!
TrishWall says
March 1, 2012 at 5:00 pmI am going to love trying this. I have a 6 lb hen at home now. And I’m sure that the spices make the chicken skin sticky…so maybe that’s the sticky part.