Crockpot Sticky Chicken

Servings: servings

Calories: 147cal

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!

Author: Amanda Formaro

4.95 from 70 votes

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.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time6

Marinate Time8

Total Time14 15