Member Since:
Oct. 2009
Cooking Level:
Intermediate
Cooking Interests:
Baking, Grilling & BBQ, Slow Cooking, Low Carb, Healthy, Quick & Easy
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I am a "spice & herb" freak and have collected dozens of spices and herbs over the years. I have experimented with many different combination's of herb & spice seasoning in my food preparations.
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Baked Slow Cooker Chicken
Very good simple recipe...but don't be fooled. I have read most of the comments and variations. Here's mine. A. Strip all skin off the chicken or use chicken breast. (With a whole chicken you will get an amazing chicken soup). B. The aluminum foil balls do work. C. Even with quite a bit of seasoning (I used sage, salt, pepper and paprika) the end result is a "bland" taste. D. I cannot see how you can cook a 4.5 pound chicken more than 2-3 hours on high or 3-5 hours on low or 2 hours on high and 2 hours on low. (The original recipe calls for a 2-3 pound chicken) E. You can try the variations of other reviewers or simply save your seasoning for the last 1 hour of cooking. Also try http://allrecipes.com/Recipe/Busy-Day-Chicken/Detail.aspx which uses BBQ sauce variations that add much more flavor.
2 users found this review helpful
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Reviewed On:
Nov. 1, 2009
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