Friday, June 29, 2012

Slow Cooker Sticky Chicken!



Evidently, there are many different recipes for sticky chicken out there and everyone's mother or grandmother did it somewhat differently.  Sticky chicken is a southern classic...I guess, but to be perfectly honest, I don't think it is in Kentucky.  My mother, that I can remember, didn't make sticky chicken.   It might be more of a deep south dish.  I have found that we really like this recipe and it works in either the slow cooker or the oven.  Today I made it in the slow cooker, since it was 105 degrees and adding heat to the house by turning on the oven long enough to bake a chicken seemed sort of crazy.   You can also use a whole chicken, like I did or use chicken pieces...most recipes use legs and thighs, but chicken breasts would work also.  


I used the same foolproof method of cooking that I used for my regular The Perfect Slow Cooker Rotisserie Chicken.   Roll up some foil into enough balls to cover the bottom of the slow cooker.  You then place your chicken on top  of the foil and it keeps it up out of it's juices so that it roasts instead of stewing.

Mix the brown sugar, honey, soy sauce, catsup, vinegar, and chopped garlic.  Place in the microwave for about 3 minutes or until boiling. Stir really good after it boils. This sauce will thicken up as it sits after you boil it.


Wash your chicken inside and out and remove the bag of giblets, if it has one, that they put in the cavity.  I knew somoene once, who when they cooked their first turkey for Thanksgiving left that in there...yuck.  Sprinkle the chicken inside and out with salt, pepper, and Cajun seasoning...I used Tony Chachere's.  If you don't like spicy, go light on the Cajun seasoning.  Pour about half of the sticky marinade over the chicken making sure all of it is covered, legs, wings, breast.  Save the other half for later.  Cover the slow cooker and cook on high for a total of about 4 hours.  You will need to pour the other half of the sticky marinade over the chicken at 3 hours.  This works best on the high setting for the shorter cooking time instead of on low for 8 hours. 

At the end of the cooking time, carefully lift the chicken out of slow cooker to a carving board. It will be very tender so use a large spatula to lift it out.  Let it rest for about 10 mintues and then carve.  The outside will be nice and sticky with the sauce.  Dip some of the sauce out of the slow cooker and drizzle over the meat after it's carved.  The sauce is really good.


Sticky chicken, fresh green beans cooked with red potatoes, sauteed squash, and fresh corn on the cob!


Ingredients:

4-5 lb chicken
1 cup catsup
2 cups brown sugar
1 cup honey
2 Tbs chopped garlic
1/2 cup soy sauce
1/4 cup apple cider vinegar
salt, black pepper, and cajun seasoning to taste





4 comments:

  1. I am sooooo going to try this one. I love slow cooker tricks!

    ReplyDelete
  2. When you say pour the remaining marinade over the chicken at three hours, do you mean three hours after you start leaving one hour left to cook or one hour after you start cooking?

    ReplyDelete
    Replies
    1. I read it as ... Cook for 3 hours, then add the remaining half of marinade for the last hour of cooking . All 4 hours are on the HIGH setting.

      Delete
  3. How long do you bake it if you use the oven instead of the slow cooker?

    ReplyDelete