Slow Cooker Hurry Chicken

You know those days where you’ve got nothing planned for dinner, time’s already slipping away, and everyone’s gonna be hungry at exactly the same moment?

That’s when I pull out this Hurry Chicken recipe.

It’s one of those old-school, sticky-sauced slow cooker meals that takes five minutes to throw together and makes your house smell like you’ve been cooking all day. I don’t even remember where I first saw the recipe — probably scribbled on the back of an envelope from someone at church or clipped from a 90s magazine — but it stuck.

Because it works.

And because it’s the kind of meal that shows up for you when you don’t have the energy to think, chop, or fuss.

Why This Recipe Stays on Repeat

  • Hands-off and stress-free – You mix, dump, and walk away.

  • Great for drumsticks or thighs – Cheap cuts shine here.

  • Sauce is sweet, tangy, and just a little spicy – Total flavor bomb.

  • Feeds the family with zero complaints – And maybe even second helpings.

  • Leftovers reheat like a dream – And the sauce only gets better.

What You’ll Need (It’s All Pretty Basic)

You probably have most of this in your pantry already. That’s the beauty of it.

  • 6–8 chicken drumsticks or thighs (about 3 lbs) – Skin off, bone in is fine. Boneless works too if you adjust the cook time.

  • 1 cup ketchup – Plain old ketchup, nothing fancy.

  • 1/3 cup brown sugar – Light or dark, whatever you’ve got.

  • 1 tablespoon Worcestershire sauce – Adds depth and that little “something.”

  • 1/4 teaspoon red pepper flakes – Just enough heat. Skip or double depending on your crowd.

  • 1 packet dry onion soup mix – That old Lipton standby. Adds major flavor with no effort.

  • 1/3 cup water – For the sauce base.

  • 1 tablespoon cornstarch – Helps the sauce thicken just right.

How to Make It (This Couldn’t Be Easier)

1. Mix Up the Sauce

In a bowl, stir together the ketchup, brown sugar, Worcestershire sauce, red pepper flakes, and onion soup mix. You don’t need to whisk it forever — just get it combined.

2. Thicken It a Bit

In a separate little cup or bowl, whisk the cornstarch into the water until it’s smooth. Then pour that into the sauce mixture and stir it all together. It’ll look loose now, but it’ll thicken beautifully as it cooks.

3. Prep the Crockpot

Spray the insert of your slow cooker with nonstick spray (or rub a little oil in there). Lay your chicken pieces in an even layer.

4. Sauce It

Pour the whole bowl of sauce right over the chicken. Make sure every piece is coated — it’s okay if it’s not perfect. The sauce will soak in while it cooks.

5. Set It and Go

Cover and cook on:

  • High for 3 hours, or

  • Low for 5 hours

You’ll know it’s done when the chicken is tender and the sauce has thickened and bubbled a bit.

Serve it as-is, spooned over rice, mashed potatoes, egg noodles, or even with roasted veggies.

Extra Tips & Add-Ins

  • Want it smokier? Add a splash of BBQ sauce or a pinch of smoked paprika.

  • Feeding more folks? Add another pound of chicken and just increase the sauce a bit.

  • Make it sweeter or tangier depending on your mood — taste the sauce before adding it and adjust if you like.

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