Reviewed: Apr. 10, 2012

it was dry

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Reviewer:

geo16214

Reviewed: Sep. 4, 2011

Loved this recipe and made it the same way except I used a can of Jeremiah Weed Spiked Cola. WOW!

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Reviewer:

AJoy

Cooking Level: Expert

Reviewed: Jun. 19, 2011

This is delicious, especially if you add more of the sauce onto your chicken after you cut it up on your plate. If you can't grill outside, this is the next best thing for BBQ.

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Reviewer:

cookin'gal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Mar. 1, 2011

The family loved it! I doubled the sauce and doubled the onions. It was great over mashed potatoes! I added cornstarch to the leftover sauce to thicken a little more, then used it over meatloaf the next night. Another great meal!

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Reviewer:

char0917

Cooking Level: Expert

Reviewed: Jan. 9, 2011

YUMMY!! The whole family fell in love! It smelled so good while cooking and tasted even better. We added sliced onion and 2 diced garlic cloves along with black pepper right into the sauce mix and let it simmer the whole 2 hours, it was perfect. Will make often, super easy, so few ingredients. Thanks

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Reviewer:

angie1003

Reviewed: Jul. 12, 2010

This dish is great with drumsticks, too! I usually don't use fresh onion I season the chicken with onion powder!

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Reviewer:

kpw5656

Reviewed: Jul. 31, 2009

I was really skeptical at first when I put that can of coke in, but I could not believe how the chicken turned out. My husband loved it! I used chicken legs instead though. Any chicken will work really.

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Reviewer:

Michelle

Reviewed: Jan. 22, 2007

My version is slightly different. I use a whole roaster chicken to start. I brine the chicken first. Then, I pat the chicken dry season it and place it into my crockpot. Pour the sauce over it and let it cook for 6-7 hours on low. The chicken will come out moist with a wonderful glaze.

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Reviewer:

Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

Reviewed: Dec. 7, 2006

I increased the garlic, but still found this somewhat lackluster. It needs something to rev up the flavor. The chicken was also a little tough - watch cooking time VERY carefully, as I think it needs less than stated.

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