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Slow Cooker Sticky Chicken - this easy recipe is one of the best crock pot recipes for chicken you will ever have
3.7 from 100 votes

Sticky Chicken

Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Main Dish
Cuisine: American
Keyword: chicken, crock pot, slow cooker
Servings: 4 people
Calories: 918kcal
Author: Christina Hitchcock

Ingredients

  • 3/4 cup brown sugar - divided
  • 1/4 cup soy sauce - divided
  • 2 tablespoons fresh ginger - minced
  • 4 cloves fresh garlic - minced
  • 1/2 teaspoon cayenne
  • 3 pounds chicken - breast, thighs, legs, etc.
  • 1/4 cup water
  • 1/4 cup tomato paste

Instructions

  • Combine 1/4 cup brown sugar,  2 tablespoons soy sauce , ginger, garlic, and cayenne pepper in a bowl or zipper bag; add chicken and toss to coat.
  • Place in a slow cooker and cook on low for about 4 hours or until done.
  • When done place chicken in a broiler proof dish and preheat the broiler.
  • Combine remaining 1/2 cup brown sugar, water, and tomato paste, and remaining soy sauce.
  • Brush on chicken and cook under the broiler for about 5 minutes or until chicken is slightly crisp.  Keep a close watch on the chicken under the broiler.
Copyright 2019 It Is a Keeper (www.itisakeeper.com). All rights reserved.

Video

Notes

Expert Tips for Making the Best Sticky Chicken
  • Spice is Nice: The recipe calls for cayenne but it's not too spicy.   If you don't like spice, you can easily omit it or if you like spice...add a little extra.
  • Broil: You may be tempted to skip the broiling part of the recipe, but don't.  It makes this recipe perfection!
  • Get Fresh: Fresh Garlic and Ginger make this recipe so good. Store the whole, unpeeled ginger root in an airtight container in the fridge.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.