Tender and delicious, Slow Cooker Sticky Chicken is easy to prepare and makes a delicious dinner while providing leftovers for use in a later meal. Prepare the chicken for marinating at night, then pop it in the slow cooker in the morning for a low stress dinner.
⏲️ Time needed
You’ll need to marinate the chicken at least overnight, so you’ll want to plan ahead. Cooking time is about 5 hours on low.
🥘 Ingredients
- 5 lb roasting chicken
- onion
- black pepper
- garlic powder
- white pepper
- thyme
- onion powder
- cayenne pepper
- paprika
- salt
🌾 Adaptations for dietary restrictions
This recipe is gluten-free as written.
📋 Instructions
In a small bowl, thoroughly combine everything except the chicken and chopped onion. Remove giblets from the 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., then place it in a sealed marinating container and refrigerate overnight.
When you’re ready to roast the chicken, stuff the cavity with onions, and place it in the slow cooker. Cook on low for 5 hours or until cooked through.
The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown when it is ready.
Use a meat thermometer to ensure that the meat is thoroughly cooked (165°F internal temperature). Let the chicken rest about 10 minutes before carving.
📖 Recipe
Slow Cooker Sticky Chicken
Ingredients
- 1 large roasting chicken, about 5 lbs.
- 1 large onion, chopped
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 4 teaspoons salt
Instructions
- In a small bowl, thoroughly combine everything except the chicken and chopped onion. 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 sealed marinating container and refrigerate overnight.
- When ready to roast chicken, stuff cavity with onions, and place in slow cooker.
- Cook on low for 5 hours or until cooked through. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown when it is ready.
- Use a meat thermometer to ensure that the meat is thoroughly cooked (165°F internal temperature).
- Let chicken rest about 10 minutes before carving.
Notes
Nutrition
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Joanna
I have been using your recipes for many, many years. This one has been a favorite with our family and now with my married daughter. We just don’t use it in the same way as it is written here. We take all the spices listed and times them by four and mix them up together in a labeled spice container. That way we always have it ready to go. When we buy chicken and cook it for the freezer, we throw many boneless, skinless breasts in the crockpot and sprinkle these spices generously over them all. The chicken comes out tasting so flavorful for the evening meal and we have lots of seasoned chicken to divide up in freezer bags. We use this prepared chicken in everything. Thanks for all your time with your menus.