The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 3.98 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
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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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Joshua Tree, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Jul. 23, 2009
This was big hit. The chicken fell apart. I was really moist. I thickened the broth to make a sauce. My 3 boys and hubby loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Jul. 22, 2009
I followed the recipe exactly. Came out very flavorful, but over cooked. I wouldn't leave it in for so long next time. I used the meat for fried rice and chicken salad (not presentable for dinner plate).
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Cooking Level: Intermediate

Home Town: Windsor, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Jul. 2, 2009
Really tasty!! For 4-5 lbs of chicken (any type--I prefer skinless thigh with bone), I recommend the following: 1. SAUCE. Double the ingredients for the sauce. Do NOT use any olive oil! Use reduced-sodium chicken broth and low-sodium soy sauce. To the doubled recipe, add 1 T. ginger paste, 1 T. crushed red pepper, and 1 T. fish sauce. I also replaced the honey with 3 T. brown sugar (doubled recipe). 2. TO COOK. In a large skillet over medium heat, quickly brown the chicken in a little olive oil on both sides. Transfer to crockpot and add the sauce. Cover and cook on high for 1 hour. Reduce heat to low and cook 4-5 hours longer or until the meat juices run clear--usually closer to 4 hours. Yummy Yum Yums!!
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The reviewer gave this recipe 1 stars. This recipe averages a 3.98 star rating.
Reviewed: Jun. 26, 2009
I don't get all of the high marks for this. I followed the recipe, even cut back on the oils as suggested, and it came out a greasy mess. Also, it was dry and overcooked, but it was falling off the bone. I left it in there for 7 1/2 hours on low. Oh, I did add some quartered oranges in the cavity for an extra layer of flavor, and even that was lost in the blah. I was grossed out.
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Cooking Level: Expert

Home Town: Coral Springs, Florida, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.98 star rating.
Reviewed: Jun. 20, 2009
definitely smelled wonderful while cooking - did taste good, but after reading the reviews I expected more - next time I will try on low for 8 hours instead of 4 hours on high to see if the flavor infuses any better
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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Jun. 16, 2009
What flavor...the meat just fell off the bones. I could hardly wait for it to be done cooking because the aroma while cooking was driving me crazy.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: May 11, 2009
my husband raved about this.He has no clue what's in it but he just loved it and the chicken was so moist and falling to peices. will make again
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The reviewer gave this recipe 2 stars. This recipe averages a 3.98 star rating.
Reviewed: May 10, 2009
Cooking time is way too long; meat was tender, but dry. Flavor was ok. Try Foster Farm's Simmered Chinese Chicken instead.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: May 5, 2009
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: May 3, 2009
Excellent!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Apr. 29, 2009
This chicken was fall-off-the-bone good!!! Quite delish!!! Next time I will use less soy sauce and make it less salty.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.98 star rating.
Reviewed: Apr. 27, 2009
awesome flavor, but was too dry. I would like to try this again, but you need only cook it for about half the time.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Apr. 26, 2009
The first time i ever used sesame oil,loved it.Awesome recipe Kathy it was easy to make and oh so good. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Apr. 22, 2009
I have made this a few times now and it is absolutely delicious! I have the advantage of checking it while it's cooking, but it's easy to see when it's ready because it just falls of the bone. I use more garlic cloves, so tasty. My husband loves it and uses the leftovers for sandwiches throughout the week.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Apr. 9, 2009
I have done this a couple of times now and both times it has been great. It is so tender and it is a gentle flavour. Doing it in the slow cooker takes the thought out of it. My husband thinks it is the best way to cook a whole chicken. I certainly won't do it any other way.
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Cooking Level: Intermediate

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