Sticky Sweet Bacon Glazed Chicken
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I first made Sticky Sweet Bacon Glazed Chicken on a busy weeknight when I wanted something impressive with almost no fuss. The result was sticky, slightly spicy chicken legs lacquered in a honey-molasses glaze and studded with crisp bacon — comfort food with a little sass. If you want an easy slow cooker main that tastes like you spent hours on it, this is it. For a related recipe and another take on this dish, see this Sticky Sweet Bacon Glazed Chicken recipe.
Why you’ll love this dish
This chicken delivers big flavor for minimal effort. Sweet honey and deep molasses meet salty soy and smoky bacon; the slow cooker keeps legs fall-off-the-bone tender while the glaze thickens into that irresistible sticky finish.
"My family devoured these — the bacon adds the perfect crunch and the glaze is addictively sweet and savory." — happy home cook
Perfect for weeknights, casual dinners with friends, or potlucks when you want something transportable and crowd-pleasing. It’s forgiving on timing, budget-friendly (chicken legs are economical), and kid-approved when you dial back the sriracha.
The cooking process explained
Quick overview so you know what to expect:
- Make a honey-molasses-soy glaze on the stovetop and thicken it with a cornstarch slurry.
- Season the chicken legs and arrange them in a parchment-lined slow cooker.
- Pour in glaze and a splash of water, then cook on high for about 3 hours.
- Crisp and crumble bacon separately, then fold into the glaze or sprinkle on top before serving.
This sequence keeps the bacon crispy and the chicken deeply flavored without overcooking the glaze.
What you’ll need
Gather these items before you start — having everything prepped makes slow-cooker cooking painless.
Ingredients
- 6 large chicken legs (bone-in, skin-on — you can remove skin if you prefer)
- 1/2 cup ginger honey (or regular honey)
- 1/8 cup molasses
- 1/8 cup sugar (or brown sugar)
- 1/2 cup soy sauce (low-sodium works well)
- 1 tsp Sriracha (add more if you like heat)
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch
- 1 tbsp water (for the cornstarch slurry)
- Seasoned salt, plus pepper and garlic powder to taste
- 6 slices bacon, chopped
- 1/4 cup honey (for finishing glaze)
- 3 tbsp Worcestershire sauce
Notes and substitutions
- Swap the ginger honey for regular honey if you don’t have it; fresh grated ginger helps replace some of the brightness.
- Use low-sodium soy sauce to control saltiness.
- Brown sugar will deepen the flavor if you prefer it over white sugar.
- If you want a slightly thicker, caramelized finish after slow cooking, you can spoon some glaze onto the chicken and broil briefly (watch carefully).
If you enjoy bacon-forward mains, you might also like this bacon-wrapped maple glazed pork loin for another crowd-pleasing option.
Step-by-step instructions
Follow these concise steps for reliable results.
- Make the cornstarch slurry: stir 1 tbsp cornstarch into 1 tbsp water in a small bowl. Set aside.
- Combine glaze ingredients: in a small pot, add 1/2 cup ginger honey, 1/8 cup molasses, 1/8 cup sugar, 1/2 cup soy sauce, 1 tsp grated ginger, and 1 tsp Sriracha.
- Heat and thicken: bring the mixture to a gentle boil, then whisk in the cornstarch slurry. The sauce will thicken quickly — when it reaches a glossy consistency, remove from heat.
- Prep the slow cooker: line the slow cooker with parchment paper (this avoids sticking and makes cleanup easier).
- Season the chicken: in a bowl, sprinkle the six chicken legs with seasoned salt, black pepper, and garlic powder to taste.
- Arrange and add liquid: place the seasoned legs in the slow cooker. Pour the glaze over the chicken, then add 1/2 cup water to the cooker (this prevents the sauce from reducing too aggressively in the slow cooker).
- Cook: cover and cook on HIGH for about 3 hours, or until an instant-read thermometer reaches 165°F (74°C) in the thickest part of the thigh.
- Crisp the bacon: while the chicken cooks or in the last 10–15 minutes, fry the chopped bacon in a skillet until crisp. Drain on paper towels and crumble.
- Finish and serve: once the chicken is done, spoon some glaze from the cooker over the legs, sprinkle with crumbled bacon, and serve. Optionally, stir 1/4 cup honey and 3 tbsp Worcestershire sauce into the reserved glaze and brush for extra shine.
Short, clear actions keep the process stress-free and repeatable.
Best ways to enjoy it
Serve this chicken with sides that soak up the glaze and balance the sweetness.
- Starchy companions: steamed jasmine rice, buttery mashed potatoes, or garlic fried rice.
- Veggie pairings: sesame-roasted broccoli, grilled asparagus, or a crisp cucumber salad to cut the richness.
- Sauce idea: warm extra glaze in a small saucepan for drizzling, or toss with wilted greens for a sticky side.
- Presentation: stack two legs on a serving platter, spoon glaze over, and finish with bacon and a sprinkle of chopped scallions or toasted sesame seeds.
A simple green salad and chilled white wine (like a Riesling) also pair nicely.
Storage and reheating tips
Keep leftovers safe and tasty.
- Refrigerate: cool to room temperature, then store in an airtight container for up to 3–4 days.
- Reheat: warm gently in a 325°F oven covered with foil for 15–20 minutes, or microwave in short bursts, basting with glaze to restore shine.
- Freeze: place cooled chicken in a freezer-safe container with some glaze. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Food safety: always reheat to an internal temperature of 165°F (74°C) before eating.
If you want to preserve crispness, re-crisp the bacon in a skillet just before serving.
Pro chef tips
Small adjustments that make a big difference:
- Pat chicken dry before seasoning — dryer skin takes on glaze better.
- Don’t over-thicken the glaze on the stovetop; it will continue to set in the slow cooker.
- Add bacon just before serving to keep it crunchy. If you must add earlier, crisp it and reserve half to re-crisp later.
- For extra depth, brown the chicken in a hot skillet (skin side down) for 2–3 minutes before slow cooking; this adds color and flavor but is optional.
- Measure salt carefully if using regular soy sauce; low-sodium is forgiving.
If you want a slightly different take or timing adjustments, check this alternate version for comparison: another Sticky Sweet Bacon Glazed Chicken variation.
Creative twists
Try these variations to change the profile:
- Spicy-sweet: double the Sriracha and add a splash of rice vinegar for tang.
- Citrus boost: stir in 1 tbsp orange juice and zest for brightness.
- Gluten-free: swap tamari or coconut aminos for soy sauce.
- Oven finish: transfer cooked legs to a baking sheet and broil 2–3 minutes to caramelize the glaze (watch closely).
- Vegetarian option: use thick roasted cauliflower steaks and bake with the glaze, adding crispy tempeh instead of bacon.
These small swaps let you tailor the dish to dietary needs or mood.
Your questions answered
Q: How long does this actually take from start to table?
A: Active time is about 15–20 minutes (glaze and prep). Cook on HIGH for ~3 hours in the slow cooker. Total time ~3–3.5 hours.
Q: Can I use chicken thighs or breasts instead?
A: Thighs (bone-in) work similarly to legs and will stay moist. Breasts cook faster and can dry out in a slow cooker; if using boneless breasts, cook on LOW for 2–3 hours and check often.
Q: Is there a way to make this less sweet?
A: Reduce sugar and honey slightly, add a tablespoon more soy sauce or a splash of rice vinegar to balance sweetness.
Q: Can I make the glaze ahead?
A: Yes. Make the glaze, cool, and refrigerate up to 3 days. Rewarm gently before combining with chicken.
Q: Why line the slow cooker with parchment?
A: Parchment prevents sticking, reduces cleanup, and helps remove the chicken without tearing the skin.
Conclusion
For the slow-cooker faithful, this version is close to the original: see the Slow Cooker Bacon Glazed Chicken – My Incredible Recipes for a similar method and inspiration. If you want a brown-sugar-and-bacon approach, take a look at this Bacon Brown Sugar Garlic Chicken Recipe – Dinner, then Dessert. For another honey-and-bacon glaze idea to riff on the sauce, this Honey Bacon Glazed Chicken – The Chunky Chef has useful techniques and variations.
Sticky Sweet Bacon Glazed Chicken
Ingredients
Method
- Make the cornstarch slurry: stir 1 tbsp cornstarch into 1 tbsp water in a small bowl. Set aside.
- Combine glaze ingredients: in a small pot, add 1/2 cup ginger honey, 1/8 cup molasses, 1/8 cup sugar, 1/2 cup soy sauce, 1 tsp grated ginger, and 1 tsp Sriracha.
- Heat and thicken: bring the mixture to a gentle boil, then whisk in the cornstarch slurry until the sauce thickens to a glossy consistency. Remove from heat.
- Prep the slow cooker: line the slow cooker with parchment paper to avoid sticking and make cleanup easier.
- Season the chicken: sprinkle the chicken legs with seasoned salt, black pepper, and garlic powder to taste.
- Arrange and add liquid: place the seasoned legs in the slow cooker. Pour the glaze over the chicken and add 1/2 cup water to prevent the sauce from reducing too aggressively.
- Cover and cook on HIGH for about 3 hours, or until an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh.
- Crisp the bacon: while the chicken cooks or in the last 10–15 minutes, fry the chopped bacon in a skillet until crisp. Drain on paper towels and crumble.
- Once the chicken is done, spoon some glaze from the cooker over the legs, sprinkle with crumbled bacon, and serve.
- Optionally, stir 1/4 cup honey and 3 tbsp Worcestershire sauce into the reserved glaze and brush over the chicken for extra shine.
