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Kathy's Delicious Whole Slow Cooker Chicken

SUBMITTED BY: KATHYP100      PHOTO BY: Kerstin

"A delicious and simple whole chicken recipe for the slow cooker. The sauce imparts wonderful flavor and tenderness, and is delicious served over jasmine rice."
PREP TIME  15 Min
COOK TIME  8 Hrs
READY IN  8 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (3 pound) whole chicken, skin removed
  • 1/2 cup chicken broth
  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 1/4 cup honey
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon sesame oil
  • 2 tablespoons minced garlic

DIRECTIONS

  1. Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.
  2. In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
  3. Cook chicken on low setting for 8 hours, or 4 hours on high setting.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2004 by WATTYZ
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

12 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2005 by DKBECK
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.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2008 by Aliskill
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!

8 users found this review helpful


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Recipe Submitter:

KATHYP100
Cooking Level: Expert
Home Town: Robertsville, Ohio, USA
Living In: Arvada, Colorado, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 394

  • Total Fat: 27.7g
  • Cholesterol: 62mg
  • Sodium: 964mg
  • Total Carbs: 14.4g
  •     Dietary Fiber: 0.2g
  • Protein: 22.1g

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