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Slow Cooked Sticky Chicken

An autumn favourite from our resident Chris Conn.


4.5 hours prep | yield 4


  • 4-6 large chicken thighs or tenderloins
  • ½ cup tomato sauce
  • ¼ cup brown sugar
  • 1 tablespoon soy sauce
  • ½ tablespoon Worcestershire sauce
  • 2 tablespoons cornflour
  • 1 onion peeled and chopped
  • 3 carrots peeled and sliced cut into chunks
  • Splash of olive oil



  1. Quickly brown the thighs or tenderloins on each side in a frying pan over high heat with oil. Set aside.
  2. In bowl or jug, combine the sauces, brown sugar, soy sauce. Whisk in cornflour.
  3. Layer chicken, prepared veg and sauce mix into a slow cooker, finishing with layer of sauce on top.
  4. Cook on high for 4 hours.
  5. Serve with mashed potato or kumara and vegies.

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