Reviewed: Nov. 18, 2009

this was THE best chicken recipe we've ever tried! The kids even wanted seconds! I added a couple dashes of (dried) crushed red pepper to give the flavor a little zip. Very good!

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Michelle74

Cooking Level: Expert

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Reviewed: Nov. 16, 2009

I served this for friends and everyone really enjoyed it! The flavor was great and very different from other slow cooker chicken recipes I've tried. It created a wonderfully moist chicken. It was very easy! I used an oven stuffer roaster chicken which was about 8lbs, so I tripled the recipe. I also put it in the slow cooker breast side down to ensure moist meat.

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butterfly75

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Reviewed: Nov. 16, 2009

Tonight was the second time I tried this recipe. The first time it was without a doubt the best chicken recipe I had tried, I just didn't like how only the lower half of the chicken absorbed the juices. Tonight I decided to try it with boneless skinless chicken breasts instead...big mistake! The chicken did absorb the juices, but way too much. For some reason the sauce tasted too salty, but when I did it the first time it seemed sweeter. I also agree with other reviews, saying that the sauce is too oily. Cut down the olive oil.

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ashnbrook

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Reviewed: Nov. 9, 2009

This was fall off the bone tender. I doubled the liquid as suggested. I also substitued maple syrup for the honey. I used extra garlic and added pepper. My husband, who can be picky when it comes to trying new things, thought it was great. We had the chicken over rice with fresh green beans...dinner was great.

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Jocelyn

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Reviewed: Oct. 28, 2009

Had all the ingredients on hand. Didn't like the flavor and I love oriental flavors. Also, cooked for less time stated and it still was over done. Meat did fall of the bone, but the texture was dry. Too much trouble to remove skin, and it was still oily. Won't be doing this again.

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mom2jmnbd

Cooking Level: Beginning

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Oct. 23, 2009

Have tried several slow cooker chicken recipes and this is the one we do most often. My hubby will actually EAT rice with this!

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LWK

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Reviewed: Oct. 22, 2009

I thought this recipe was okay, and will make it again. Next time I will try it with boneless chicken.

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DMSEE

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Reviewed: Oct. 19, 2009

Did not follow this recipe since I worked with what I had in the kitchen. I used Kens steak house Tomato vinaigrette dressing instead of balsamic vinegar and I used sesame seeds instead of sesame oil. Turned out ok, liked the flavor, but removing the skin from a whole chicken is not some thing I will be doing again. I usually use boneless and skinless chicken breasts and when I do use a whole chicken it is with skin on.

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dewdrop

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Reviewed: Oct. 13, 2009

This was ok, not great. Followed the recipe exactly (except for the amount of oil), it was just average. I think I'll use the slow cooker to make shredded chicken for other dishes.

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Denise MN

Cooking Level: Expert

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Reviewed: Oct. 13, 2009

I followed the recipe. I didn't like the taste of the sauce. My girls didn't like it, either. Just okay.

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remhoff

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Reviewed: Oct. 12, 2009

This was a good recipe, and we may make it again, it just wasn't great. The chicken was sweet and moist. I doubled the liquids and cooked breast side down. It fell off the bone, so it wasn't the prettiest chicken ever.

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THADANDBRANDI

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Reviewed: Sep. 30, 2009

This was delicious, although my husband thought it was too sweet (my kids and I liked it as-is). I followed the reviewers, and doubled all the liquids. I reduced the olive oil to a couple of tablespoons, and that was plenty. I also lined the bottom of the crockpot with carrots, celery and onions. The tip to cook it breast-side down was a good one, and the meat was moist and tender. Since it was falling off the bone, I pulled it out, removed the meat, then stuck it back into the pot. I added some stock mixed with cornstarch to thicken it, and let it simmer on high in the crockpot for a little while longer. We had ours with mashed broccoli-potatoes, and it was tasty.

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galincognito

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Reviewed: Sep. 28, 2009

I actually followed the advice of number of reviewers. The one review that struck me is the one whereby fresh minced ginger and fish sauce were added. I did double the recipe sauce. However, I left out the olive oil, and kept in the sesame oil. Sesame oil is phenomenal in Asian cooking--it's a staple in my house. (You must purchase at an Asian Market-like store. Incredibly cheap and you get 8 times more than you get at a chain grocer. The main grocery chains will gouge you on price. I pay $12 bucks for a 56 oz. can!) Anyhow, I added a Tbl. of fresh minced ginger, 1 rounded tsp. of red pepper flakes, and 1 Tbl. of fish sauce. I also used 3 Tbl. brown sugar instead of honey. But honey is great too. I also pre-wok fried the whole chicken in Olive Oil before putting it in the crock pot. I stuffed it with 1/2 of a fresh lemon, some fresh leeks for a mild onion flavor, and fresh cilantro. I also added 1 tsp. of ground pepper to the doubled sauce. OMG! To die for delicious! I served it next to a lg. serving of mushroom and crab fried rice (I keep all of these foody things on hand), and egg rolls with Sweet & Sour sauce or Hoisen Sauce. Buy the egg rolls at the Asian Market too (36 homemade pork egg rolls frozen is $7 bucks!). Thanks for everyone's suggestions. My friends still ask me for this recipe for dinner parties or work events. It's a knockout recipe!

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Aedos

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Reviewed: Sep. 21, 2009

I stuffed the chicken with two onions and some fresh basil from the garden. It was so tender and the "gravy" was awesome on the rice. The leftover meat is going to work with hubby for lunch sandwiches. Easy and yummy!

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jecolcroft

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Reviewed: Sep. 20, 2009

I didn't have the vinegar or sesame oil and it still turned out fantastic! 5 hours on low in the slow cooker and mine was falling apart. Will make again :)

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MissMeredith

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Reviewed: Sep. 10, 2009

Really enjoyed this recipe. Like others I scaled back on the oil about 1 tbsp. I basted throughout the day as well.

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trinsygirl

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Reviewed: Sep. 10, 2009

The chicken was done in exactly the time frame the recipe called for, and it really was fall off the bone delish. Fiance and I ate it up! I doubled the liquid part, but next time will double the liquid EXCEPT the oil. There really is too much. Excellent choice, and very easy to make. Enjoy!

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Michelle

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Reviewed: Aug. 21, 2009

I followed the recipe as noted,I doubled the recipe, except I used 1/3 c of olive oil,my chicken weighed 5 lbs,the aroma incredibly sweet in nature, but the taste did not compare to the aroma,not not much flavor, I also included fresh tarragon/sage/rosemary/apple/onion which was in cavity, I ended up adding some brown sugar in the mix,and flipped the chicken half way through the process, the chicken is moist. I plan on making brown rice and whole wheat pasta, will try again in the future and tweak a few things.....

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Shel

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Reviewed: Aug. 18, 2009

What an awesome and easy recipe! And so delicious! We even cut a little bit of the sugar for dietary reasons. I like the fact that the skin comes off and it is still juicy and tender. Yummm!

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casedilla

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Reviewed: Aug. 2, 2009

Delicious and thrifty (except the sesame oil, ouch that was expensive!) We will make again, definitely. I used an almost 5lb chicken and cooked breast side down, as the chicken was not completely covered by liquid. For the future, it really needs to be. It was so tender I had trouble getting it out of the crockpot - it just fell all apart. Great reheated the next day too. Not quite 5 stars - it needs a little extra "oomph" but I haven't figured out quite what it needs.

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QUILTNCAT

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Joshua Tree, California, USA

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Kathy's Delicious Whole Slow Cooker Chicken

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