Friday, August 10, 2012

Sticky Chicken Recipe [Crock pot]

 I know I said I would post the recipe in a "lil while". I'm sorry that turned into several hours, but I wanted to actually taste the Sticky Chicken before posting the recipe, so that I could suggest tweaks if need be . My fiance also brought home wine last night, so I'm sure you can understand.
         Without further ado , here is the recipe [notes about taste, etc will be at the bottom]

Prep Time: 15 minutes

Cook Time: 10 hours

Total Time: 10 hours, 15 minutes


  • 2 tsp. salt
  • 1 Tbsp. paprika
  • 2 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. thyme leaves
  • 1 tsp. white pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 4 lbs. chicken drumsticks, skinned if desired
  • 1 chopped onion


In a small bowl, thoroughly combine salt and all the spices. Rinse drumsticks and pat dry with paper towel. Rub the spice mixture into the chicken, skin side and bone side, making sure it is evenly distributed and pressed down deep into the skin. Place in a resealable plastic bag, seal, place in a baking pan to catch any drips, and refrigerate overnight.
Place the onions in the bottom of a 4 quart crockpot and top with the chicken and spices. Cook on LOW for 8-12 hours until very tender. Serves 8-10

What I did different : I decided to do this kind of last minute, and only had about 5 hours to get it done in. I set the crock pot on high for the first 2 hours, and then set it on low for the duration of the time. It was done perfectly. Obviously I didn't let the chicken marinate overnight either, which may make the outcome a little different, but I didn't find to be necessary. 
I deleted the white pepper- Simply because I don't have any.
I only cooked 5 drumsticks, which was probably around 1lb or a little more. I did not adjust the amount of spices , so I am sure that has to do with the outcome I have stated below . If only making a small amount , I would recommend using half of everything that is listed. [except the onions]
 How did it taste?  It was very good, the chicken practically fell off the bone. However, next time I make this I will probably delete the chili powder all together.  This was a very WARM dish.  We like hot, spicy food, but we both felt like this was a bit too hot . This was my first time making it, and I made a boo- boo by not keeping in mind the recipe was designed for cooking 4 lbs . I should have used 1/2 tsp of chili powder . It was still edible though!  Luckily we had some nice wine to help wash it down and cool our palettes off :)
I fixed broccoli and cheese and Bush's Grillin' Ranch Style Beans as sides, Mainly because I didn't  have  much else to go with it . This actually went together very well . 
Here are the Nutritional Facts For the entire meal [based upon one serving]:
Nutrition Facts
User Entered Recipe
  1 Serving
Amount Per Serving
  Total Fat11.1 g
     Saturated Fat4.8 g
     Polyunsaturated Fat1.6 g
     Monounsaturated Fat0.7 g
  Cholesterol50.9 mg
  Sodium3,473.9 mg
  Potassium1,269.7 mg
  Total Carbohydrate61.4 g
     Dietary Fiber19.8 g
     Sugars20.2 g
  Protein26.9 g
  Vitamin A206.1 %
  Vitamin B-122.3 %
  Vitamin B-656.8 %
  Vitamin C316.4 %
  Vitamin D0.0 %
  Vitamin E24.1 %
  Calcium34.7 %
  Copper13.9 %
  Folate80.9 %
  Iron45.8 %
  Magnesium23.3 %
  Manganese42.8 %
  Niacin25.3 %
  Pantothenic Acid    23.2 %
  Phosphorus    54.0 %
  Riboflavin39.3 %
  Selenium15.1 %
  Thiamin18.9 %
  Zinc20.9 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 You can get the nutritional facts on your own meals by using this Recipe Calculator HERE
I adapted this recipe from Busy Cooks


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