Crockpot Sticky Chicken

Chicken thighs with rice and sesame seeds.

5 from 3 votes

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!

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $12.66 Recipe, $2.11 per Serving

Ingredients

3 pounds Chicken Thighs (boneless, skinless)
⅓ cup Soy Sauce
⅓ cup Balsamic Vinegar
⅓ cup Brown Sugar
¼ cup Honey
1 Tablespoon Minced Garlic
1 teaspoon Ground Ginger
2 teaspoons Sriracha Sauce
1 teaspoon Onion Powder
½ teaspoon Black Pepper
2 Tablespoons Cornstarch
1 Tablespoon Water
Diced Green Onions (for serving)
Sesame Seeds (for serving)

Instructions

Place the chicken thighs in the slow cooker.
In a medium bowl, whisk together the soy sauce, balsamic vinegar, brown sugar, honey, garlic, ginger, sriracha sauce, onion powder, and black pepper.
Pour the sauce evenly over the chicken.
Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken reaches an internal temperature of 165°F.
In a small bowl, whisk together the cornstarch and water until smooth.
Stir the cornstarch mixture into the sauce in the slow cooker.
Cover and cook on low for an additional 10–15 minutes, until the sauce thickens.
Top with diced green onions and sesame seeds before serving.

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