Slow Cooker Hurry Chicken is the ultimate testament to effortless, flavor-packed cooking, a dish that delivers the sticky, sweet, and savory satisfaction of takeout-style glazed chicken with the simple “set it and forget it” convenience of a slow cooker. This recipe is a masterclass in pantry-staple alchemy, transforming a handful of common ingredients into a rich, complex sauce that deeply permeates tender chicken drumsticks or thighs. The sauce is a brilliant blend of sweet ketchup and brown sugar, tangy Worcestershire, and the savory, all-in-one seasoning punch of dry onion soup mix, with a hint of red pepper flake for a subtle kick. A quick slurry of cornstarch and water added at the beginning ensures the sauce thickens perfectly as it cooks, eliminating the need for a final reduction step. As the chicken simmers low and slow in this potent glaze, it becomes fall-off-the-bone tender while absorbing all the robust flavors, resulting in a dish that is irresistibly juicy and coated in a glossy, finger-licking sauce.
The true genius of this recipe lies in its unparalleled simplicity and its guaranteed crowd-pleasing results. It requires mere minutes of active prep—just mix the sauce and add the chicken—making it a lifesaver for the busiest of days. The slow cooker does all the heavy lifting, gently cooking the chicken to perfect tenderness while developing the sauce’s depth. This method is incredibly forgiving, ensuring the chicken never dries out. Serve this “Hurry Chicken” over a bed of fluffy rice, creamy mashed potatoes, or with a side of steamed vegetables to soak up the delicious sauce. It’s a family-friendly, comfort food classic that proves you don’t need complicated techniques or exotic ingredients to create a deeply satisfying and delicious homemade meal.
Why You’ll Love This Recipe:
- Effortless and Fast Prep: With just 10 minutes of active work, you can have this delicious dinner cooking away, freeing up your entire day.
- Deep, Complex Flavor: The combination of onion soup mix, brown sugar, and Worcestershire creates a sauce that tastes like you spent hours developing it.
- Foolproof Tenderness: The slow, moist cooking environment guarantees incredibly juicy, tender chicken every single time.
- Pantry-Staple Ingredients: Made entirely with ingredients you likely already have on hand, it’s a budget-friendly and convenient meal solution.
Ingredients:
- 3 pounds chicken drumsticks and/or thighs, skin removed
- 1 cup ketchup
- ⅓ cup packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 (1 oz) packet dry onion soup mix
- ¼ teaspoon red pepper flakes (adjust to taste)
- ⅓ cup water
- 1 tablespoon cornstarch
- Non-stick cooking spray
Instructions:
Step 1: Prepare the Sauce
In a medium bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, dry onion soup mix, and red pepper flakes until smooth. In a small separate bowl, stir the cornstarch into the water until dissolved, then whisk this slurry into the ketchup mixture until fully incorporated.
Step 2: Assemble in the Slow Cooker
Lightly spray the insert of a 5-6 quart slow cooker with non-stick cooking spray. Arrange the chicken pieces in the bottom of the cooker. Pour the prepared sauce evenly over the chicken, turning the pieces to ensure they are all well-coated.
Step 3: Cook
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken is done when it is tender and reaches an internal temperature of 165°F (74°C).
Step 4: Serve
Carefully transfer the chicken to a serving platter. The sauce will be thick and glossy. You can skim off any excess fat from the surface if desired. Spoon the sauce over the chicken and serve immediately.
Tips:
- Remove the Skin: Taking the time to remove the chicken skin before cooking prevents the sauce from becoming greasy.
- Pat Chicken Dry: Patting the chicken pieces dry before adding them to the slow cooker helps the sauce adhere better.
- Thicken Sauce Further (Optional): If you prefer an even thicker glaze, you can transfer the sauce to a small saucepan after cooking and simmer for 5-10 minutes until it reaches your desired consistency.
- Customize the Heat: Adjust the red pepper flakes to your liking, or add a tablespoon of sriracha to the sauce for more spice.
Storage Options:
- Refrigerator: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a covered skillet over low heat or in the microwave until hot.
- Freezing: The cooked chicken and sauce freeze well. Cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
