Reviewed: Nov. 15, 2009

delish, so moist, fell right off the bone, even the cats emjoyed it :o)

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duckie

Cooking Level: Beginning

Home Town: Arpin, Wisconsin, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Nov. 12, 2009

This turned out decently well. I added some pats of butter under the skin and some garlic in the crock.

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Nov. 11, 2009

Good chicken! I used a marinade mix that was great for the meat, but I put potatoes on the bottom of the slow cooker and they were flavored far too strongly. We didn't eat the potatoes, but the chicken was amazing! Very moist and tender....I can't wait to use the bones for soup! This recipe to me, is one that you can vary in many different ways, with whatever spices/marinades/sauces you have on hand. I agree with other posters though, you have to have the chicken raised up...it does get pretty greasy in the pot. I might try the tinfoil next time.

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CarleenG

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Reviewed: Nov. 9, 2009

I followed DAWN SHAW's advice and used chicken legs instead of the whole chicken cause thats all i had and it only took 4 hours for my chicken to be cooked, not 9. that's my only complaint, cause i wanted it for dinner and not lunch. other than that, it was great.

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AnnieBanannie

Cooking Level: Intermediate

Home Town: Porterville, California, USA

Living In: Oceanside, California, USA

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Reviewed: Nov. 9, 2009

This chicken falls right off the bone! I used butternut squash and onions on the bottom instead of tin foil and it turned out well! I recommend seasoning heavily.

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TONYNE

Cooking Level: Intermediate

Living In: Calabash, North Carolina, USA

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Reviewed: Nov. 4, 2009

This was delicious and very tender and juicy. I will be keeping this recipe for many future uses.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 2, 2009

Wow, this tasted great & was easy. I heavily seasoned the chicken with EVOO, Oregano, Paprika, S&P. I added potatoes, carrots, celery and onion to the bottom of the crock pot (instead of foil). I wish my crock pot would have been bigger so I could have added more. I cooked the chick in 2 cans of chicken broth. Everything tasted a lot like chicken noodle soup (without the noodles of course). I will make this again!

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melissac

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Reviewed: Nov. 2, 2009

Wonderful fall off the bone chicken. I used veggies instead of foil to keep the chicken off the bottom and cooked for about 11 hours and it was falling off the bone when I lifted it out. I also added 1/2 cup chicken broth to keep everything moist, and added flour at the end to make it a gravy for some spaghetti. Wonderful!! :P

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biker2000on

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Reviewed: Nov. 1, 2009

YUMMMMie!! simple and easy. i have always made whole chicken in the oven. but i do enjoy this recipe and i will definitely make it again!! served it with rice and tortillas.

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domino805

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Reviewed: Nov. 1, 2009

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.

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scott

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Oct. 30, 2009

This has to be one of the best slow cooker recipes that I have found to date. The chicken fell off the bone. I actually had trouble getting it out of the pot because the meat kept falling off. I have a rather large slow cooker, so I used 4 balls of tin foil. I also took some of the other reviewers advice (thank you!) and added 2 full cans of chicken broth. I put several spices on the chicken to taste. I didn't cook on high at all...I put it on low for about 7 hours. Excellent! Thank you!

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Nikki J

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Reviewed: Oct. 28, 2009

Very moist...in fact, maybe a little too moist?? Don't know if this is a bad or good thing but it almost seemed a little mushy. Maybe it's because I left it on for 9-ish hours...BUT all in all, better moist than dry. very delicious flavors and couldn't believe that it came from my slow cooker! Instead of foil balls i used carrots, celery, and onions.

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KAWAII808

Cooking Level: Intermediate

Home Town: Haiku, Hawaii, USA

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Reviewed: Oct. 27, 2009

This is a keeper, will put a whole onion in the cavity next time for more flavor, loved it!!

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souschef

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Reviewed: Oct. 26, 2009

Definitely an easy way to prepare chicken when you don't have time. Everything was delicious. Used potatoes and carrots on the bottom instead of foil.

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gloria

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Reviewed: Oct. 26, 2009

I had thawed out chicken breasts and never had time to cook them. I needed an easy recipe for the crock pot because I didn't have a lot of prep time and I wasn't going to be home while it cooked. I found this recipe and it was perfect!! I did use the aluminum foil but added (2) cups of water,(2)tablespoons of Wylers instant chicken bouillon granuals and (2)cloves of garlic. I seasoned the chicken with salt, pepper and paprika like it sugested but then added McCormick Grill Mates Montreal Chicken seasoning. I put this together the night before placed in fridge and plugged it in the next morning. I cooked it for (8)hours on low. I think (7) would have been fine mine was a little dry. The husband and three boys 17, 9, and 6 loved it!! I will definatly be making this again. Next time I will add the carrots,potatos, onion and celery like others have suggested.

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MamaVal

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Reviewed: Oct. 23, 2009

I have avoided this recipe for a while, convinced that it would ruin a whole chicken. Then I looked at the photos and decided to give it a try - I'm glad I did! I made two whole chickens, and used carrots and celery instead of foil balls. I also stuffed the cavity with onions and celery and added a splash of wine to the pot. The pan juices made amazing gravy and I had 6 cups of cooked chicken for my freezer - not bad for a Thursday night!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Oct. 22, 2009

This was delicious! I skipped the foil but instead put some chicken broth in as well as some carrots, potatoes and an onion. I covered the chicken itself with olive oil, salt, pepper, and paprika and cooked this on high for 4 hours...soooo good!!

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Amanda

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Reviewed: Oct. 22, 2009

For something so simple, this is really delicious! Followed a few tips found in the reviews. I skinned the chicken and marinated it overnight with a homemade marinade - salt, white and black pepper, garlic powder and chili powder. Lined the bottom after the pot with chopped carrots and potatoes, and stuffed the cavity with one small onion and 4 cloves of crushed garlic. After cooking on low for 8 hours, this was perfect!

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Kiren K

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

wonderful......i did as others said and seasoned beyond....with onions and lemon in the cavity and then potatoes, carrots, celery, onion and garlic on bottom with 1cup of chicken broth.....fall off the bone....did 2 hours on high and 6 on low....so good! thanks for the recipe

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SHEREEB

Cooking Level: Intermediate

Home Town: Oxnard, California, USA

Living In: Greece, New York, USA

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Reviewed: Oct. 20, 2009

I skin the chicken before I cook it, and I rub a seasoning mix of my own making all over the outside and inside of the chicken. The meat always turns out nice and juicy.

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Marsha

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