Reviewed: Jun. 28, 2009

Fantastic!!! I made a few changes though. I sprayed the crock with non stick cooking spray, and I added sliced potato, 1 onion chopped, and 1 bag of baby carrots in the bottom of the crock. I stuffed one onion inside the chicken for some great flavor. I put 1 1/2 cups chicken broth in the bottom of the crock and then put garlic salt, black pepper, herbs de province, and minced garlic on the actual chicken. I put the seasonings under the skin to ensure great flavor. After you enjoy the chicken the first night, shred whats left & throw it back in the pot with some egg noodles for a easy and delish chicken noodle soup the next night! 2 meals in one!!

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meganne1184

Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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Reviewed: Jun. 15, 2009

I love the convienence of this recipe! I always "kill two birds with one stone". I have a large crockpot and so I cook two chickens. I place one cooked chicken under the broiler to present a beautifully "baked" chicken. I then debone the other and make enchiladas, casseroles, etc. during the week. I also place the seasonings under the skin.

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HELTOAN

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Reviewed: Jun. 2, 2009

This was good, not great. I took the suggestions of setting the chicken on onions instead of foil balls and seasoned it with paprika, garlic, salt, and pepper. I'll use this recipe to cook a whole chicken that I want to use for casseroles and other dishes but not as a meal itself.

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makeiteasy4me

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: May 21, 2009

I used potatoes, celery, and onions on the bottom. The chicken turned out great, but I had to drain a lot of grease from the veggies. I think next time I'll use the foil method like the original says. I added several other spices to the chicken and rubbed it under the skin. The chicken was wonderful! I will definitely make again!

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Erin

Cooking Level: Expert

Home Town: Chickasha, Oklahoma, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: May 20, 2009

This was such a great concept for an easy dinner. It was falling off the bone tender. I used lemon pepper seasoning on top and under the skin. Two sprigs of rosemary and three cloves of garlic. The flavor was great! I can't wait to experiment with other flavors.

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JennyK

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Reviewed: May 10, 2009

I love this recipe. The only thing that I did differently was to pour a can of chicken broth over the top and then sprinkle with paprika. I think it makes for a moister chicken. Love it!

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AHERRMIE

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Reviewed: May 7, 2009

Very good. Easiest recipe I've made in a ling time!!!

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MarkT

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Reviewed: May 7, 2009

If I rate this as the recipe calles I would give it a 4 but with my additions its deffinately a 5. I added some crushed garlic and added the rest of the ingredients to butter. I left the skin on the whole chicken but separated it from the meat. I smeared the butter mixture between the skin and meat. I also added a chicken cube in the bottom of the crockpot with a little water to give it a little extra taste. It turned out excelent. I am making this again for sure. The chicken came out so tender and juicy. Using balls of foil at the bottom helps alot, the chicken doesn't stick to the bottom and the meat doesn't turn out to soft. Thank you very much for sharing.

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Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

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Reviewed: May 6, 2009

I have to say first off this chicken was absolutely delicious! It just fell off the bone and was so tender. I did add some extra spices to the rub, 1 and a half cups of broth, and veggies underneath instead of tin foil. I wish the skin had browned a bit on the outside but I think it doesn't do that since the heat of the slow cooker is more moist than if I had done it in the oven. The great thing about it was that there was so much left over (it's only me and my roommate) that I just had to take the bones out of the chicken and add some more broth and I had most of a chicken soup already made for the next day! Will definitely make again.

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Ally Windham

Home Town: Palm Bay, Florida, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 4, 2009

I changed the recipe so much it's hard to rate, but thanks to the basics the chicken was wonderful. A local store sells chunked vegetables for stir-fry, so I put those on the bottom of my crock pot (instead of foil) with 1/2-3/4 cup chicken broth. The bird was seasoned with Creole seasoning inside and out, and had half a lemon stuffed in the cavity. It was about a 3 lb. chicken so I cooked it on high for one hour and low for 6. The skin didn't brown, but the meat literally fell off the bones. I may cut back on time next time because it was almost too tender. Thanks so much for the great idea.

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Cindy

Home Town: Hebron, Ohio, USA

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Reviewed: May 2, 2009

This is sooo good and sooo easy. I have also used cut up chicken pieces and it worked wonderfully.

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Godslamm

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Reviewed: Apr. 30, 2009

As advertised. Super easy. Super moist. Super delicious.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 28, 2009

I put a half thawed chicken in the crockpot at about 7:30 this morning. I set it for 10 hours on low. At about the 8 and a half hour mark, I switched to high. I added about a half cup of water at the start. I ended up with about a cup of drippings that made really good gravy. The chicken came out in pieces and fell right off the bone.

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feb2772

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Reviewed: Apr. 26, 2009

I cooked a 3.5lb chicken for about five hours on low, and it did indeed leave a fall-off-the-bone tender chicken. I took it out of the crockpot and broiled it briefly to crisp the skin and it looked beautiful. But there was absolutely ZERO flavor! I used seasoning salt, pepper and paprika under the skin, in the cavity and on the skin. I also used lemon juice in the cavity, and lemon juice and chicken broth in the basin with the foil balls. Still no flavor. I ended up serving the chicken with a LOT of BBQ sauce to add flavor. The dark meat had more flavor than the white, and I'll be using the white meat for chicken salad so it's not wasted. I'll use this cooking method again, but I'll be adding veggies and rosemary or whole fruits to the cavity and upping the broth in the bottom.

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ICHARUS

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Reviewed: Apr. 23, 2009

This chicken was a bit bland. I also didn't get the browning effect like I thought I would. I would say if you add some more seasonings, and maybe add some butter to the skin, it would turn out better.

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coconutheather

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

awesome!! needs alot of extra spices. i added lemon pepper, garlic salt and onion powder as well. instead of aluminum foil, used carots,celery,onions,fresh garlic and a few potatoes. used enough chicken broth to cover bottom of pot. Fabulous!!

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amber

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Reviewed: Apr. 22, 2009

This turned out great!

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heidiw

Cooking Level: Expert

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Reviewed: Apr. 19, 2009

This was great, fall of the bone chicken. I got this recipe from the allrecipes cookbook, and it said to use chicken parts, here it says a whole chicken. I used 2 pounds of chicken thighs and it cooked in 6 hours. Next time I make it I will add more seasoning. Since it took less than the 8 to 10 hours to cook than I was planning, I removed the chicken from the crock pot and re-heated in the oven at dinner time, this crisped up the skin nicely.

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Lauren F

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Reviewed: Apr. 17, 2009

I followed others' suggestions and did the following: rubbed spices under the skin (of whole chicken), placed chicken on top of carrots and whole red potatotes. Cooked on high for 2 hours and low for 4 hours. The chicken was EXTREMELY dry and not great...

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Janet

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Reviewed: Apr. 12, 2009

Great, simple recipe. I need lots of cooking "help" when it comes to the kitchen. My 17-year old son loved it and he is a very picky eater.

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randy0964

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Baked Slow Cooker Chicken

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