Reviewed: Nov. 6, 2006

Chicken was very dry. Would never make again.

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Reviewed: Nov. 6, 2006

Mild flavours & tasty. Very good :) Omitted olive oil, and used 2T sesame seed oil--was still on the 'oily' side probably due to the dark meat. Cooked on high (breast down) for 4 hours, then turned to 'warm' until we ate 1+ hour later. Tender meat which fell off the bones, breasts weren't dry--may be due to having been cooked on the 'downside,' or because I didn't uncover the cooker until we were ready to dine.

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

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Reviewed: Oct. 30, 2006

This was very tasty! As we don't much like whole chickens, I made this with boneless mini breast fillets, which I trimmed and cut in half. Since I was making less chicken, I added chunks of carrots to the crockpot along with the chicken. I made the sauce exactly as stated in the recipe. I cooked for about five hours on low. With about a half hour left of cooking time, I tossed in some chopped red bell pepper and a can of drained water chestnuts. When it was finished cooking, I added a handful of chopped green onion and then served over rice. The chicken and carrots came out moist and tender!

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JessicaAnne

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: Oct. 29, 2006

While this was tasty & differant, my chicken did end up dry when cooked on low for 8 hours, so maybe check the internal temperature of the chicken after 6 hours next time. The only hard thing to prepare this recipe was definately skinning that whole chicken! What a hassle. Otherwise, it's a tasty & pleasantly differant slightly asian flavored chicken that is pretty easy overall to prepare. My husband & brother-in-law both liked it quite well, as did I. May just use liquid combo to overnight marinate chicken breasts to BBQ next time I pull this recipe out.

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Sheila

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Reviewed: Oct. 19, 2006

This was my first attempt at making a whole chicken in the slow cooker. I was rather nervous, but it was very good. I will say though, it is difficult to skin a whole chicken. I cooked my chicken on high for 3 hours then let it sit in the warm setting for another 30 minutes while I finished dinner. The only complaint I had was it was slightly dried out, not to the point of being inedible, but it was dry. This however could be due to my slow cooker as it over cooks everything. I only put in about a tablespoon of olive oil, as it was all I had. I also used the juice of half a lemon, I am not sure what it measured to. I cooked the chicken with the breast down and based the back about every 30 minutes. I reduced about a cup of the liquid from the chicken for a gravy, that I served over mashed potatoes. The sauce has a slightly oriental flavor, although not strong, with a hint of citrus. It was very good. I really liked it as did my husband and daughter. We also had with broccoli and salad.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Sep. 28, 2006

This recipe was perfect because I actually had almost everything on hand. I had to make a substitution for the balsamic vinegar (red wine vinegar and sugar), though. The chicken turned out perfect and the sauce was just delicious! My boyfriend loved it too. I'll definitely be keeping this recipe nearby :) Thank you, Kathy! :)

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RASPBERRYKITTY

Cooking Level: Intermediate

Living In: Van Wert, Ohio, USA

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Reviewed: Sep. 23, 2006

My family loved this. I made a sauce out of some of the extra liquid and put it on rice. Excellent recipe and easy.

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janagayle

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Rosenberg, Texas, USA

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Reviewed: Aug. 25, 2006

I followed some of the other reviewers comments and cut the oil in half. The smell of this dish made everyone in the house hungry. It had sensational flavor. It's definitely a keeper. I did thicken the sauce to make a gravy. Next time I think I'll leave it as is. I think it needs a thinner sauce. Mine got too heavy. Anyway this was fast easy and soooo delicious!!

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Cyndi

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Aug. 22, 2006

This was a bland basic teryaki-type recipe. I only used 1/2 of the oil called for and it wasn't too bad.

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SHANNSTODD

Cooking Level: Expert

Home Town: Bozeman, Montana, USA

Living In: Harker Heights, Texas, USA

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Reviewed: Aug. 22, 2006

This made for a yummy chicken dinner last night--wasn't sure how it would turn out while it cooked. My 9 yo said it "smelled delicious". In the end, all 3 of my kids LOVED it and asked that I make it again. Even my husband (who cringes whenever I dig out my crock pot!) liked it. The worst part was skinning the chicken--I ended up Lysoling half my kitchen! But after that, it was easy. I doubled the ingredients (except for the oil, which I left as stated) because I had a 7 lb chicken and cooked on High for 6 hours. It fell apart as I was getting it out, so we used a slotted spoon to get out the big pieces...I liked it with some of the sauce over it because it was a little dry, but tasty! Will be making this again.

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MOMTOKTL

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Reviewed: Aug. 14, 2006

This is not bad... but not worth skinning a chicken. There may be an easy way of doing it... and I don't know how. I cooked mine 4lb chicken 2 hrs on high and 2 on low and it could have went longer. The sauce was delicious thougha and made a wonderful gray for over rice or noodles.

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mostollers

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Reviewed: Aug. 11, 2006

I liked the flavor of this and I think making sure you use the sesame oil is important because it was a lot of the flavor. I did make the mistake of using boneless skinless breasts which I think is why mine wasn't oily like some people mentioned, but that said, it took a lot longer to cook for mine to fall apart.

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LISA FRIEND

Cooking Level: Intermediate

Home Town: Newark, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Aug. 8, 2006

Delicious chicken! I had never skinned a whole chicken before, but it was easier than I thought. The honey with the soy sauce and other ingredients made a wonderful tasting sauce and it tasted great spooned over rice. My children, ages 5 and 7, gave it a big thumbs up.

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THE DANKES

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Reviewed: Aug. 3, 2006

The chicken fell of the bone, which usually is a good thing, but we could hardly put pieces on our plate without it breaking the pieces. I didn't care for the flavor either.

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CHESAHNA

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Reviewed: Jul. 28, 2006

I recently made this, I followed the directions with the exception of the sesame oil ( did not feel like shopping around for considered sesame seeds but, didn’t) My 15 yr old son, his friend and husband loved this, my very picky mother -in-law also thought it was “good” (she is an exceptional cook so I did good!!) The only thing I added was some corn start to make juice a bit thicker. I sent this to 4 ladies that I work with an all are going to try it..

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Deborahm

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Reviewed: Jul. 28, 2006

The meat had no flavor and was someone what dry.

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Buffalo At Heart

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Reviewed: Jul. 27, 2006

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!

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JillDana

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 17, 2006

The chicken was a little dry. Other than that it was easy to make and delicious.

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Chasity

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Reviewed: Jul. 12, 2006

The 4 is because prep time for me was around 30 min ,not 15 . To skin the chick took more time. Otherwise easy put together ! Also allow extra time to remove meat from bones prior to serving to small children . ! ages 8 and 6 liked it as a sandwitch . Hubby & I thought meat was very soft . This does have an unfamilar , yet familar taste. I cann't put me finger on it !4 lb chick , on high 1 hr, then low 3 more hrs. Added larger amount of spices. Did not have chic broth so , I just used 1 cup of water. this is a keeper !

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Dionne

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2006

Wow! My husband and I both loved this recipe! I used real maple syrup instead of honey and it turned out great. Great for the teriyaki fan, and the sauce left over is great over plain rice!

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