Sticky Chicken in the Crock Pot

I don't know how this dish got it's name, because it's not sticky at all. What I do know is that it's delicious! Tasty and falling off the bone tender. I had tried a similar recipe a while back, but didn't care for it to much because it basically boiled in it's on juices, which made the chicken kinda mushy. This time I added several crumbled aluminum foil balls in the bottom of the crock pot before I added the chicken and it came out a winner this time. I was also able to make a super yummy broth from the juices, which I describe below.


Sticky Chicken in the Crock Pot 
Source: The Newlyweds

2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon Paprika
2 teaspoon garlic powder 
1 teaspoon thyme
1/2 tsp rosemary
1/2 teaspoon fresh ground black pepper
1 large roasting chicken, (Legs and thighs may be used as well)
1 medium onion, quartered


In a small bowl, thoroughly combine all the spices.
Clean the chicken and pat dry with paper towels.
Rub the spice mixture into the chicken, making sure it is evenly distributed and down deep into the skin.
Add Onion to bottom of crock (I also added several crumbled balls of aluminum foil to keep the chicken up out of the juices)
Put the chicken in the slow cooker and do not add any liquid. (As the cooking process goes on it will produce its own juices)
Cook on High for 1 hour, then Low for 6 hours.
Serve immediately, or remove the meat from the bones, and package in freezer bags or containers to freeze for future use.  
If you'd like to make broth, add about 6 – 8 cups of water to the crock pot, along with the juices already in there, and all the skin and bones back into the crock pot to cook for another couple of hours, and then strain. You will have some of the best homemade chicken broth to use for future recipes. Refrigerate or freeze. 


Serving Size = 1 leg and thigh = 223 Calories


This recipe is linked to: Figure Friendly Friday