Crock Pot Sticky Chicken Food

SLOW COOKER STICKY CHICKEN

Steps:

• mix the first 8 ingredients together; rub chicken all over with mixture.
• place chicken in a resealable plastic zipping bag and refrigerate overnight.
• the next morning, sprinkle onion in the bottom of a slow cooker -- place chicken on top --
• heat on low setting for 8 hours.

CROCK POT STICKY CHICKEN

Steps:

• Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well. Stuff garlic and orange slices inside chicken.
• Spray a 4-6 quart crock pot with nonstick cooking spray and place chicken inside. Combine honey, soy sauce and gingerroot in small bowl and pour over chicken. Cover crock pot. Cook on LOW for 6-8 hours. The chicken should be fork tender and thoroughly cooked; 170 degrees into the leg or thigh on an instant read thermometer.
• Remove chicken from crock pot and cover with foil to keep warm. Mix cornstarch and orange juice in small saucepan and add the juices left in the crock pot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Serve chicken with sauce.

SWEET AND SPICY CROCK POT CHICKEN

Steps:

• Heat oil in skillet.
• Add chicken and brown on all sides.
• While chicken is browning, make sauce by combining garlic, brown sugar, soy sauce, chicken broth, lemon juice, and cayenne in a mixing bowl.
• Remove browned chicken from skillet and season to taste with salt and pepper.
• Place chicken into crock pot and cover with sauce.
• Cover and cook on low for 4-8 hours or until chicken is done, depending on your crock pot.
• Remove chicken from crock pot and turn crock pot to High.
• Mix corn starch and water thoroughly together, then add to crock pot liquid.
• Place cover on crock pot so that the lid is slightly ajar.
• Cook until sauce thickens, about 20-30 minutes.
• Return chicken to crock pot to coat, then serve either alone or over a bed of rice and topped with sauce.

STICKY CHICKEN

Steps:

• In a small bowl, thoroughly combine all the spices. 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 re-sealable plastic bag, seal and refrigerate over night.
• When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

CROCK POT STICKY CHICKEN DRUMSTICKS

Steps:

• Spray cooking spray in crock pot sides and bottom.
• Wrap each drumstick in a slice of pancetta. Add drumsticks to the crock pot, seam side of pancetta down in one layer. Add ginger root.
• In a bowl, stir all ingredients except cornstarch.
• Cook on low 6-8 hours. Chicken should fall off the bone and be cooked through. There should be no pink color.
• Drain sauce into saucepan. Cook over low heat until it begins to bubble. Add cornstarch and cook until thickened about 5 minutes. Serve sauce along with chicken. This is good with rice and a salad.