Kathy's Delicious Whole Slow Cooker Chicken Recipe

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Most Helpful Positive Review

Jan 28, 2008

I thought this recipe was too good to be true. It just sounded too easy and is so inexpensive to make. It didn't look so great while it was cooking either. I'm not going to lie...it is incredible! It is so flavorful and tender. I cook for two men...my husband and my brother in law, both firefighers, and both good cooks themselves. They just loved this and can't wait to cook it at work. I served it with sushi rice and plain sauted zuchini...which complimented the recipe perfectly. The only thing I altered...I filled the chicken cavity with onion and doubled the liquid. So good!

—Aliskill

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Most Helpful Critical Review

Jul 26, 2010

This is very similar to Chinese Steeped Chicken. I've made that in a pot on the stove, so I wanted to try this in the slow cooker. It was tender and tasty, and as one person said, even better the next day; however, the presentation was blah. Fall-off-the-bone tender means I served a pile of chicken chunks. That is fine for the 2nd day, but on the first day I like to present a whole chicken. In Steeped Chicken, they keep the skin on and simmer the chicken (breast side up, with sauce barely shimmering, NOT boiling) for 15 minutes. Then you turn off the heat, put the chicken breast side down, cover the pot and let the chicken finish cooking while it steeps in the sauce. After an hour it will be done. I often move the pot to the fridge and let it steep overnight, to serve later. Before serving, I put it in a HOT 550 degree oven for about 7 minutes to crisp the skin. It comes out with crispy skin and tender, flavorful, juicy meat.

—Veronica

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651 Ratings

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Aug 08, 2004

Reading the recipe and reviews I did notice one thing WAS missing...PEPPER. I modified the recipe for a 5 lb chicken (changed serving size to 10) and then added 1 tbsp pepper and 1/2 tsp cayenne pepper.) I skinned the chicken and put all the modified ingredients in the crock pot itself, and then mixed them right there in the pot, then I put the chicken in and turned it over a couple times to get the mixture all over it and cooked it breast side down. It was wonderful! My son even asked for seconds and usually doesn't like eating chicken. Served it with rice cooked with the rest of the chicken broth (1 cup left from can) and some herbs de province in the rice cooker. Will definately be made again

—WATTYZ

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Jan 26, 2008

Talk about fall off the bone! I used a 3 lb chicken and will cook it for less time in the future. I substituted lime juice for the lemon (didn't have lemon), increased the garlic, added onion powder & pepper and decreased the olive oil, as suggested. Instead of removing the skin completely, I loosed it all around the breast and back and marinated the chicken inside the crock for about an hour before I turned it on. I also turned the chicken a few times while cooking. It came out super tender and flavorful. I made cocnut rice and green beans to go with. Yummy!

—StayHomeCook

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Feb 19, 2007

I made this for my boyfriend tonight. He loved it and so did I. I only made one change to the recipe. I did not have honey, so I used some real maple syrup I had. It was delicious. To go along with it I made some white rice, and instead of using water I used some of the slow cooker juice, some chicken broth and a little water to cook the rice. Then I stir fried the rice after it was done with fresh mushrooms and topped with some green onions. (I added some butter and more slow cooker juice in with the stir fry) Then I put the chicken on top. He loved it and he can be a critical SOB (lol).

—JRAKAUSKI

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Apr 10, 2006

Excellent!!! Used half the olive oil and no sesame oil. Added more honey and veggies, and used skinless boneless chicken thighs. Also made the sauce thicker with cornstarch. Cooked on low for 2 1/2 hours in small crockpot. Ate with Jasmine Rice...leftovers were even better!!!

—Angela

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Aug 21, 2008

This recipe was delicious however there was way too much oil. It only needs about 1 tablespoon of oil not the 1/3 cup called for in the recipe. To try to correct the amount of oil called for I added more soy sauce & chicken broth. I had to add more soy sauce & chicken broth. I omitted the sesame oil as I am not a big fan & put in about a teaspoon of fresh ginger. Great recipe. Thanks for sharing!

—JillDana

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Oct 28, 2005

I've been looking for a whole chicken recipe (got a couple birds in the deep freeze) and this tasted great. The meat was very tender (I put it breast side down). I kinda guessed at the amount of garlic; I crushed 6 cloves and threw a couple whole into the cavity for good measure--still could have used more. I will definitely make this again, tweaking the spices a little to suit my taste.

—DKBECK

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Nutrition

Calories
393 kcal
20%

Carbohydrates
14.3 g
5%

Cholesterol
62 mg
21%

Fat
27.6 g
42%

Fiber
0.2 g
< 1%

Protein
22.1 g
44%

Sodium
950 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kathy's Delicious Whole Slow Cooker Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 393
Calories from Fat: 248

% Daily Value *
Total Fat 27.6g 42 %
** Saturated Fat 5.8g 29 %
Cholesterol 62mg 21 %
Sodium 950mg 38 %
** Potassium 202mg 6 %
Total Carbohydrates 14.3g 5 %
Dietary Fiber 0.2g < 1 %
Protein 22.1g 44 %
Sugars 12.3g
Vitamin A 2 %
Vitamin C 3 %
Calcium 3 %
Iron 16 %
** Thiamin 8 %
** Niacin 69 %
** Vitamin B6 16 %
** Magnesium 8 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.