Kathy's Delicious Whole Slow Cooker Chicken Recipe - Allrecipes.com
Kathy's Delicious Whole Slow Cooker Chicken Recipe
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Kathy's Delicious Whole Slow Cooker Chicken
The sauce gives this whole chicken a rich, deep flavor. And it's so easy! See more
  • READY IN 8+ hrs

Kathy's Delicious Whole Slow Cooker Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 15 mins

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 Reviews

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!

 
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.

 
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

 
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!

 
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).

 
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!!!

 
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!

 
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.

 

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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.

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