Easy crockpot sticky chicken rubbed in a generous amount of flavorful seasonings makes one of the best chicken dinners. You can use either a whole chicken or just chicken breasts for this recipe, and it’s great for meal prepping!
Why this recipe works
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. Now, this isn’t the typical sticky chicken you might think of that includes a thick glaze or sauce, but rather, it gets its name from the sticky residue left on your fingers from the seasonings. It’s quite a simple recipe, focusing on lots of flavorful, easy ingredients that come together without much effort.
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 22 years later. I should note that this recipe is also awesome if roasted.
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Ingredients you will need
CHICKEN – You can use either a whole chicken or simply chicken breasts for this recipe. I’ve made it both ways, and it’s great! We’ve also had readers who’ve had success substituting with boneless chicken thighs. See below for more.
SEASONINGS – This sticky chicken gets its name from the seasoning blend, which tends to stick to your fingers when coating the chicken. A simple combo of paprika, cayenne, onion powder, thyme, white pepper, garlic powder, and black pepper adds a generous punch of flavor.
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.
How to Make Crockpot Sticky Chicken
- 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!
Frequently Asked Questions & Expert Tips
You don’t have to, but I suggest doing so! Allowing the seasoning rub to sit overnight on either a whole chicken or on individual chicken breasts gives the seasonings ample time to penetrate the meat, which in turn makes it a lot more flavorful.
Store any cooled leftovers in an airtight container kept in the refrigerator for up to 4 days.
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 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
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup chopped onion
- ½ cup chicken broth
Things You’ll Need
Before You Begin
- 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.
Instructions
- In a small bowl, thoroughly combine all the spices.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
- Remove giblets from chicken(if using whole); clean the cavity well and pat dry with paper towels.6 boneless skinless chicken breasts
- 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).1 cup chopped onion, 1/2 cup chicken broth
- 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!
Expert Tips & FAQs
- Store any cooled leftovers in an airtight container kept in the refrigerator for up to 4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This blog post was originally published on October 2, 2008 – updated photos added November 10, 2017
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Christina says
This 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
thanks Christina! I really need to add this to the menu next week!
debib says
recipe 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
Where is the “print” button for the recipe?
Amanda says
I just updated the post Bonnie, the print button is there now :)
Rose Tracy says
This 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
Good 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
I 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.
TrishWall says
You are an hysterically funny person. You’d probably be good at stand-up comedy. I laughed my way through this one.
Amanda says
Haha well thanks Trish! :)
Patty says
My only question is WHERE DOES THE “STICKY” PART COME IN? The recipe was titled SLOW COOKER STICKY CHICKEN, right? YOur photos look great and I don’t doubt that the chicken is delicious just confused about the STICKY part…………..
Amanda Formaro says
Ha ha! Well I have no idea. That’s just what it’s called!
Jeff F says
Me too, why is it called “sticky” chicken??
Amanda Formaro says
I honestly don’t know Jeff. I’ve heard that in some older recipes for sticky chicken that it’s slow cooked in the oven for five hours at a low temp. And basted all the while, hence the spices on the skin stick to your fingers when you’re eating it. But I use a fork LOL! Someone else said a different version is made with COCA COLA and that’s where the sticky comes from.
Rachelle says
Hi AManda, thanks for stopping by my blog.
You have a lot of good recipes here :) I remember doing this sticky chicken recipe yrs ago when I first came online, Ivillage had a great crockpot board back then. haha
Jude says
I’ll see if I can pull it off both ways — roasted and slowcooked. Can’t see the recipe going wrong either way
Amanda says
Thanks Bunny!
Bunny says
I’m always looking for different ways to make chicken, this ones a keeper!
Amanda says
The gravy was fabulous!
I definitely recommend making the gravy with slow cooker chicken. Chicken, I agree, is better when slow roasted and you get that fab crispy skin and the meat is juicy. With a slow cooker the chicken is very tender, but in my opinion, lacks the juiciness. Therefore, the gravy is a welcome addition :)
Thanks all!
Katherine Aucoin says
I have never cooked a whole chicken in my slow cooker before. Yours looks so delicoius and tender. The dry reub looks like a great idea.
Debbie says
I’m looking for some good crockpot recipes. Tired of the old pot roast one. I have never tried cooking chicken in a slow cooker but I will try this. Sounds very good. Also want to try a turkey breast. I heard that works well in a crockpot also….
phyllis greathouse says
i do turkey breast all the time it does not brown but it is sp tender and juicy i do it all the time
Amanda Formaro says
Yum!
hot garlic says
That is one large chicken, I would have been all over that!
This looks simple and satisfying, what more can you ask for?
Pam says
This looks wonderful – the dry rub sounds perfect. I usually roast my whole chicken in the oven for 4-5 hours on a very low heat (my crockpot broke). It turns out moist and delicious everytime.
Maria says
Another crock recipe…I really need to get mine out!
Deborah says
Even though this would be good roasted, the crock pot is so much easier!! This sounds delicious!
Candy says
I love a good crockpot recipe. Thanks!
Prudy says
I’ve done a whole chicken in the crock pot, and while it is not crispy, it is yummy and it is easy. Your drippings look like they would make fab gravy!