Crock Pot Sticky Chicken

Crock Pot Sticky Chicken

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Prep: 15 mins
Cook: 7 hrs
Total: 7 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
920 Calories
42g Fat
47g Carbs
87g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 920
% Daily Value*
Total Fat 42g 54%
Saturated Fat 12g 58%
Cholesterol 267mg 89%
Sodium 990mg 43%
Total Carbohydrate 47g 17%
Dietary Fiber 5g 18%
Total Sugars 32g
Protein 87g
Vitamin C 124mg 620%
Calcium 143mg 11%
Iron 5mg 25%
Potassium 1181mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Crock Pot Sticky Chicken turns a beautiful gorgeous brown color and is so moist and delicious. Be sure you know how your slow cooker works before you start this recipe. If you have a newer model, the chicken may burn if it cooks more than 6 hours.

Always make sure that chicken is cooked to 165 F as measured with an accurate and reliable food thermometer. Undercooked chicken is a health hazard​ since it can harbor Salmonella bacteria. But if it's cooked properly it will be safe and delicious.

Serve this easy recipe with a green salad tossed with avocados, sliced mushrooms, and cherry or grape tomatoes, or a fruit salad made with the fruits of the season and a dressing made by combining honey with orange, lime, or lemon juice. For dessert, serve a fruit pie or an ice cream pie or offer some bars or brownies.

Ingredients

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 1 whole orange, sliced

  • 1/4 cup honey

  • 1/4 cup soy sauce

  • 1 tablespoon finely minced ginger root

  • 1 (4-pound) roasting chicken, cut into serving pieces, with skin removed, or 4 pounds boneless, skinless chicken breasts, or thighs

  • 3 tablespoons cornstarch

  • 1 cup chicken stock

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Spray a 4- to 6-quart crockpot with nonstick cooking spray and place the onion, garlic cloves, and orange on the bottom, then top with the chicken pieces.

  2. Combine the honey, soy sauce, and ginger root in a small bowl and mix well with a fork; pour this mixture over the chicken. Cover the crock pot. Cook on low for 6 to 7 hours. The chicken should be fork tender and thoroughly cooked; 170 F into the leg or thigh on an instant-read thermometer or 165 F in the breast. Do not remove the chicken from the slow cooker until it reaches this temperature.

  3. Remove the chicken from the crockpot, put it on a serving platter, and cover it with foil to keep warm.

  4. Remove and discard the orange. Mix the cornstarch and the chicken stock in a small saucepan using a wire whisk, and add the juices left in the crockpot. Mix well and cook over medium-high heat until the sauce boils and thickens, stirring frequently with the whisk. Add salt and pepper to this gravy to taste and pour over the chicken to glaze it or serve it with the chicken.