Crockpot Sticky Chicken
Crock Pot Sticky Chicken has a delicious brown sugar and tomato sauce glaze that will have you scraping the bowl clean. This sticky chicken is the best!
Servings: 6
Ingredients
- 3 pounds Chicken Thighs (boneless, skinless)
- 1/3 cup Soy Sauce
- 1/3 cup Balsamic Vinegar
- 1/3 cup Brown Sugar
- 1/4 cup Honey
- 1 Tablespoon Minced Garlic
- 1 teaspoon Ground Ginger
- 2 teaspoons Sriracha Sauce
- 1 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper
- 2 Tablespoons Cornstarch
- 1 Tablespoon Water
- Diced Green Onions (for serving)
- Sesame Seeds (for serving)
Instructions
- Place the chicken thighs in a crock pot.
- In a medium mixing bowl, whisk together the soy sauce, balsamic vinegar, brown sugar, honey, minced garlic, ground ginger, sriracha sauce, onion powder, and black pepper.
- Pour the sauce over the chicken in the crock pot.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
- In a small bowl, whisk together the cornstarch with the water. Stir this mixture into the sauce in the crock pot.
- Cover and cook on low for 10-15 minutes until the sauce thickens.
- Serve topped with the green onions and sesame seeds. Enjoy!
Notes
Refrigerate any leftover chicken in an airtight container for up to 5 days.
You can also use bone-in, skin-on chicken thighs in the recipe but the skin will not brown in the crock pot. If you use skin-on chicken thighs, broil the chicken for 3-4 minutes after cooking it in the crock pot to brown the skin.
Nutrition
Calories: 621kcal | Carbohydrates: 31g | Protein: 38g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 938mg | Potassium: 549mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
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