Slow Cooker Sticky Chicken Recipes

Steps:

• Spray your slow cooker with non-stick cooking spray.
• Place chicken breasts in slow cooker and pour bbq sauce and preserves over top.
• Sprinkle the dry soup mix over the top, add the water and cover with the lid.
• Cook on low for 6-8 hours (a little less if your chicken is not frozen).
• You can serve this over rice if you would like to.

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.

Steps:

• Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
• Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.

Steps:

• Heat olive oil in a pan over medium high heat.
• Season chicken thighs with salt and pepper, and place in heated oil. Let cook on a few minutes on each side until just browned.
• Place seared chicken thighs in slow cooker.
• Whisk together soy sauce, ketchup, honey, minced garlic, ginger, sriracha and lime juice. Pour over chicken.
• Cover and cook on low for 6-8 hours.
• Serve over cooked rice and garnish with chopped cilantro.

Steps:

• In the bowl of a food processor, combine lemongrass, shallot, garlic, jalapeno, ginger and fish sauce. Process until the mixture forms a paste.
• Heat oil in a large skillet over medium heat. Add half of the aromatic paste, reserving the rest for the meatballs. Cook, stirring, until fragrant, about 2 minutes. Stir in Thai chili sauce, brown sugar, soy sauce and rice vinegar and cook for 1 minute.
• Stir in water and bring to a boil, stirring constantly. Reduce to a simmer and cook, stirring occasionally, until reduced by half. Transfer the mixture to a slow cooker, cover and set to low for at least 5 and up to 8 hours.
• Preheat broiler and set oven rack in upper position. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine reserved aromatic paste with ground chicken, panko, egg and half of the sliced scallion (1/4 cup). Season with salt and pepper. Using wet hands to prevent sticking roll the ground chicken into golf ball-sized balls. If the mixture is too wet to form meatballs, add 1 tablespoon of additional panko at a time until it is easier to shape.
• Broil meatballs until browned on top, about 7 minutes. (Browning times can vary dramatically depending on oven broiler strength.) Transfer meatballs to a plate, cover with plastic wrap, and refrigerate until ready to use; pour any juices from baking sheet into sauce in slow cooker.
• Add meatballs to slow cooker for last 30 minutes of cooking, stirring to coat.
• In a small bowl, combine remaining scallion (1/4 cup), cilantro, chopped peanuts and lime juice.
• Once the cooking time is up, switch the slow cooker to the "warm" setting. Right before serving, sprinkle approximately 3/4 of the peanut mixture over the meatballs and stir. Top with the remaining peanut mixture and serve.

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a 4- or 5-qt. slow cooker. Stir in barbecue sauce, soy sauce and 1/4 cup chopped green onions. Cook, covered, on high 3-4 hours or until tender. Sprinkle with sesame seeds and remaining green onions.