The Honey Chicken is the only version of this I've tried, only because it's usually all I have on hand.  But it's absolutely delicious... and I'm told the Sticky Chicky is to die for.  You can also do this with a whole chicken, and it doesn't need to thaw necessarily - just stick a few potatoes in with it to absorb the little bit of extra liquid.  Plus the marinade cooks into a thin sauce.  We usually throw 5 or 6 peeled, cut carrots in during the last half-hour - change the veggies according to your taste.  Enjoy!

DUMP CRANBERRY CHICKEN

2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon
4 – 8 pieces chicken (bone-in ok)

Mix everything in a 1-gallon freezer bag with chicken and marinate overnight, or freeze. To cook the chicken, thaw completely in the fridge, dump into crockpot, and cook on low until done, about 8 – 10 hours.  Frozen chicken & marinade will keep well in the freezer for future use.

Variations:
DUMP BBQ JELLY CHICKEN
3/4 cup Ketchup
3/4 cup Blackberry Jam
1/8 cup White Vinegar
1 Teaspoon Worcestershire
2 Teaspoon Chili Powder
1/8 Teaspoon Salt
(Strawberry, peach, and apricot also work well)

DUMP CHILI MAPLE GLAZED CHICKEN
2 Tablespoons Water
1 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

DUMP CITRUS GINGER CHICKEN
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

DUMP CREOLE CHICKEN
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
1 can Whole Tomatoes* --14 oz
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce -- Optional
* Chopped and undrained

DUMP GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice

DUMP HERB WINE CHICKEN
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

DUMP HONEY GINGER CHICKEN
4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives

DUMP HONEY GLAZED CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey

DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

DUMP LEMON AND GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper

DUMP LEMON MARINADE CHICKEN
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

DUMP PEPPER LIME CHICKEN
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

DUMP RASPBERRY CURRANT CHICKEN
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly

DUMP RUSSIAN CHICKEN
2/3 cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix

DUMP SPICED CITRUS CHICKEN
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt

DUMP SPICY SWEET GLAZE CHICKEN
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup

DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic

DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

DUMP TERIYAKI CHICKEN
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger