I tried something different with this recipe and wow was it a hit..! I happened to come on about ten sets of chicken drumsticks and thighs and did not know quite what I was going to do with them. I had been saving this recipe and thought why not try this in the slow cooker with all these chicken pieces. I prepared all the pieces just as instructed for the original whole chicken recipe, and made quite a bit of extra sauce. I cooked the chicken pieces for about 7 to 7 1/2 hours, by which time the meat was falling off the bone. Then I shredded all that chicken meat and saved it for chicken tacos, or fajitas or to put over rice. I have several bags in my freezer to use as needed. The flavor is absolutely magnificent. My husband and I just love it. It was a bit difficult to pick the chicken out of all those bones, but it was so tender that it did not really take very long. I will definitely use this recipe on a whole chicken as written originally, and will also use this sauce on other items as well. It sounds as if it would work well on pork too. Thanks so much to Kathy for sharing it.

Delicious!

I thought this recipe tasted exactly like VH® Garlic Rib Cooking Sauce. I omitted the oil and used maple syrup instead of honey. I also coarsly chopped a sweet onion and placed the chicken on top. The sauce is delicious but I don't think it should be done with a whole chicken. I think it would be best with skinless boneless chicken thighs. The meat would really absord the sauce in that case.

the flavor of the chicken was really tasty,, next time i may scoop some of the liquid out, put it in a saucepan and make a thicker gravy with it, i think shortening the time to possibly six hours may help the texture of the chicken but that is usually what happens with chicken in the crock pot,, flavorwise though this was really really good

It was very good. change a few things used 1 cup of broth cut down the olive oil to 1 tablespoon, used two tespoond of soy sauce and half cup of honey 2 teaspoons worchestershire sauce and add more garlic to famiy's taste.

My wonderful husband surprised me by making this recipe yesterday. It was tender, juicy, flavorful and it was so easy he promised to make it again soon! Awesome!!!

I made this last night and my family loved it.

We cooked the chicken for only 7 hours and it was so overcooked it was hard to eat. The spices were okay, DH loved it but I wasn't a big fan. I think it was missing something but can't put my finger on what. If we make it again we won't let it cook more than 6 hours.

I actually had this in my slow cooker but somehow it came unplugged...hmmm....clumsy husband? In any case when I walked in the door after work I knew something was wrong when I smelled nothing delicious in the air. That's when I discovered the unplugged slow cooker. In a frenzy and a panic at 5:15 in the evening (I had set the slow cooker keep going until 6) I threw everything into my pressure cooker. And man oh man alive! Did it turn out GREAT! AND it was still ready at 6 !!!! I would highly recommend this recipe to anyone, slow cooker OR pressure cooker! DELISH!

I can not believe how good this was! I had never skinned a chicken before, it was easy (except for the wings, I just left the skin on them). I followed the recipe exactly excepting that since I had a 5 1/2 pound chicken, I cooked on high for 4 1/2 hours. Careful taking it out of the slow cooker, the chicken is so tender, it falls apart. I had roasted brussel sprouts and Orzo with Parmesan and Basil as side dishes (all from this site). I will do again!