Reviewed: Feb. 2, 2009

I seasoned my chicken with Lawry's seasoning salt, black pepper, and garlic powder. I put it on low and night and when I got ready to go to work, it was done. Served it with confetti rice and collard greens. Delicious and easy!!!

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kreativekuisine

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

I placed the chicken on quartered onions instead of foil and stuffed the cavity with orange quarters. Chicken was tender, but the breasts turned out dry. Because of how easy it was, I will probably make it again.

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JEM

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Reviewed: Jan. 30, 2009

Based on a few of the other reviews, I made a few modifications to the recipe. Added my favorite seasoning and stuffed the chicken with onions and garlic. Instead of foil, I added onions with a lil bit of chicken broth. Cooked for 6 hours and it came out very good and tender!

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momo

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Reviewed: Jan. 25, 2009

Wow did this come out moist! I wanted veggies, so I put onions, carrots, and celery under the bird instead of the foil balls. I also added some garlic powder to the seasonings. For a 3 lb. chicken I cooked it 1.5 hrs. on high and 4 hours on low and the meat themometer read 175 degrees.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 21, 2009

I didn't follow the instructions as stated, but rather followed another suggestion. I added 2 cups broth to the bottom, stuffed w/ garlic and onion, cooked on high hours and low on 5. It was so horribly dry. I will have to try the printed cooking instructions.

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cbfarmers

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 21, 2009

Excellent. My slow cooker has a meat rack and a temperature probe and the combination made this chicken come out wonderful. I used a commercial poultry meat rub instead of salt and pepper.

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Dancing Cook from NC

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

This is way too long for a 5 lb bird let alone 2-3 lbs. I checked after 5 hours and managed to save the meal.

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Katie1217

Cooking Level: Intermediate

Home Town: Sea Girt, New Jersey, USA

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Reviewed: Jan. 17, 2009

This was really good chicken. I especially loved the dark meat. It really did fall off the bone. I didn't use the aluminum foil balls and did use chicken broth made with a bouillon cube and boiling water on the bottom (2 cups). I stuffed the whole chicken with green onions and garlic, and put chopped celery, carrots, and a yellow bell pepper under the chicken. The bell pepper got soggy with all of the cooking, but the rest turned out well. I did try to season it well and tried to get under the skin as much as I could with the spices. Smelled great all day too. I cooked it on high for 2 hours and on low for 4 hours.

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AmberBillerica

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Jan. 14, 2009

This recipe turned out awesome! Only reason I am giving it a 4 is because I suggest more seasoning. I put chicken seasoning, paprika, salt and pepper on mine and I like mine more seasoned than that, but it wasn't bad. I was a little skeptical at first of not putting any liquid into the slow cooker, but I ran with it and am so glad I did. I know some people said they didn't get the crispy skin....well I did. Not sure what I did differently, but I didn't open it for about 10 hours and just let it do its job. Great recipe!

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NMmomma

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Reviewed: Jan. 14, 2009

Talk about falling apart....the chicken literally fell off the bone as I was trying to take it out of the crock pot. It didn't look very appetising after that, but it was very moist and tender. I placed the chicken on top of baby carrots and potatoes. I combined all of my favorite seasonings and rubbed them into the chicken and then rubbed melted butter on the chicken as well. I added a little bit of water to the bottom of the pot and added more melted butter about halfway through. I suggest that you not cook longer than 5 1/2 hours. Any longer and it would've been over cooked.

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sasexton23

Cooking Level: Intermediate

Home Town: Labelle, Florida, USA

Living In: Lehigh Acres, Florida, USA

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Reviewed: Jan. 12, 2009

I rubbed it all over with butter and sprinkled with garlic salt and it turned out sooo fantastic! My 3 year old ate so much chicken I thought she wouldnt eat the leftovers but the next morning she wanted more.

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AmberNicole

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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Reviewed: Jan. 12, 2009

I thought that this recipe would have been good with as many reviews as it got. But mine didn't turn out very well. I cooked a 4lb chicken on low for an hour then on high for about 6 hours. It was cooked too long and literally falling apart. Even though I added broth and foil, the chicken was dry with a weird dry texture. I seasoned mine with salt, pepper and some all purpose seasoning but it wasn't quite enough flavor.

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MIC03

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Olympia, Washington, USA

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Reviewed: Jan. 9, 2009

If you like to eat meat+side_of_potatoes+side_of_veggie type meals this might be to your taste, but I didn't much care for it. The texture was fine - not too dry, but not falling off the bone (I cooked a 4 lb whole chicken for 1 hour on high and then 7 hours on low). Taste was rather boring, even though I added some quartered onions and crushed garlic cloves to the cavity; added about 1/2 a cup of white wine to the bottom of the crock (I used halved potatoes instead of balls of aluminum foil); and seasoned under the skin with paprika, salt, pepper, garlic powder, and poultry seasoning. It was still just "eh" - if I got this in a restaurant I would be disappointed. It was very easy, though, and I plan on using the remaining meat for another recipe, so I don't think it was totally wasted.

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VesHeill

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

Four because I added minced garlic (jarred) and Creole seasoning. I also rubbed it down with olive oil. Cooked on foil quite a bit longer than the 10 hours because it was family game night. Added a little chicken stock to the bottom of the pan under the foil. Poured the drippings into a sauce pan and boiled and added a little cornstarch and made decent gravy. Everyone loved it. Fell off the bone, couldn't get it out of the pot in one piece. THANKS

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hnowlin

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Reviewed: Jan. 6, 2009

This is awesome! I used seasoned salt and pepper and put garlic in the cavity. I will definately make this many more times!

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ASTARKY76

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Reviewed: Jan. 6, 2009

Four out of five stars because one of my five children didn't care for it. I did follow another reviewer's advice and cut up an onion and stuffed it inside the chicken along with a little bit of garlic and some fresh thyme, rosemary and basil. The next time, I'll just roast the chicken, I think that the flavor is better. A good recipe for a week/work day, though.

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Amber Dawn

Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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Reviewed: Jan. 5, 2009

My chicken was not dry at all. I put 2 small lemons that I pierced with a fork a couple of times, and add lemon pepper and other spice I liked inside and rubber spice under skin. Tide the legs and seal both ends of chicken with tooth picks. I also but a cup of chicken broth in cooker. The aluminum foil balls where great they held the chicken out of the grease. My chicken was really moist. I cooked it for 2 hours on high and 5 hours on low, but I am sure that on low for 8hrs would have worked just fine. I also put the stoneware with chiken in the oven on broil for a minute or two to make skin crispy!! yummm!!! Will make again.

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Shonny

Cooking Level: Beginning

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Reviewed: Jan. 5, 2009

This was very easy, but when the chicken was done it fell apart in the slow cooker. I added carrots and onions to the bottom of the pan

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EMH811

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Reviewed: Jan. 4, 2009

I've never seen chicken fall off the bone so literally before. It was tender and delicious. I added potatoes, carrots, and chicken broth to the slow cooker and cut the skin off the chicken and cooked it all day. We used the leftovers for enchiladas and BBQ chicken as well.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jan. 3, 2009

I've made a whole chicken in the slow cooker before, but couldn't remember how long to do it, so decided to go by this recipe because of the good reviews. The time is WAY off. I had a 4.5 lb chicken, put it on low (did not start on high b/c I just knew that would be too long) & it was overcooked when I check it at 7 hours. Also, needs more spices. Sorry, just not a good recipe.

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Housie

Cooking Level: Expert

Living In: Dallas, Georgia, USA

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Baked Slow Cooker Chicken

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