I've made my fair share of whole chickens in the crock pot so was intrigued by this recipe. Frankly, even at low temp for 8 hours the chicken was over cooked. This is not a recipe to start when you are leaving for an 8 hour day of work. It takes less time. I think part of the problem is that the salty soy sauce forces the chicken to cook faster. Next time, I'll cook it for less time and cut back on the soy sauce. The only modifications I made were what others suggested. I substituted white wine for the balsamic vinegar. Like others, I cut back on the oils. Even after skinning the chicken, it was plenty oily enough. Also, I wasn't in the mood to squeeze a lemon, so added a splash of OJ instead. I also loaded the cavity with onions. I might try quartered oranges next time. Personally, I think this is an interesting base recipe, and I plan to experiment with it again, hence the four stars.
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