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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JLASSITER

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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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lucky

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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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kristincrowfire

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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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Deborah C.

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

This recipe was great!! I was tired of the boring whole chicken recipes and wanted something different. Love the zing! I did as others had mentioned, I changed the oil to 2 Tbsp instead of 1/3 cup. Since there was still a bit of fat on my chicken, I thought it was a good idea. I didn't have any lemon, so next time I'll use it with it to see how different it tastes! Seeing my health-conscience hubby actually use the sauce as gravy gladdened my soul! Great recipe!

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CASSEROLECOOK

Cooking Level: Beginning

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Reviewed: Apr. 2, 2009

I would give it a lower score if I could. I skinned the chicken, but it was still oily. No one like the combination of flavor at all.

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RUTH345

Cooking Level: Expert

Home Town: Ellicott City, Maryland, USA

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Reviewed: Mar. 30, 2009

My family raved over this chicken - moist and tender!

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hutchlm

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Reviewed: Mar. 26, 2009

Excellent and easy! Great for a busy working mom! I added four halved russet potatoes and put them cut side down on the chicken and they were great. My husband loved it and said he didn't even need butter on the potatoes. Definitely a keeper.

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TNICHOLSLCC

Cooking Level: Intermediate

Home Town: Bennington, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 22, 2009

this dish was awesomely delicious...i added carrots to the crockpot yummy!

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gmptro

Living In: Long Island, New York, USA

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Reviewed: Mar. 18, 2009

This is a really great way to make chicken in the slow cooker. Great flavor. I would definitely try it again!

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trigirlnic

Cooking Level: Expert

Home Town: Morrill, Nebraska, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 13, 2009

Very yummy!I served it with rice and it was gone just like that!!! Thank you Kathy

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cookin crazy

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Reviewed: Mar. 12, 2009

This was a very good and easy recipe. The chicken didn't have to cook very long to have a great flavor...mine cooked too long and came apart when trying to remove it from the pot. I added some quartered potatoes and whole baby carrots..I also quartered an onion and put it in the cavity of the chicken like another reviewer suggested. It was a great meal 2 nights in a row!

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L Ireland

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Reviewed: Mar. 12, 2009

Afraid we didn't like this much. The sauce was very greasy.

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RedChowDawg

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Sevenoaks, Kent, England, U.K.

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Reviewed: Mar. 12, 2009

Delicious flavor... I would double the sauce recipe next time though, because I added the rice to the slow cooker about an hour before chicken was done, and the rice cooked in all the delicious juice. I just needed more rice!

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Beth

Cooking Level: Expert

Home Town: Kinston, North Carolina, USA

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Reviewed: Mar. 10, 2009

We were not impressed with this recipe. The chicken got real tender...it completely fell of the carcass but it was really dry. I cooked it for the 8 hours on low like the recipe said but I guess that was too long. I won't be making this again.

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Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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Reviewed: Mar. 3, 2009

I'm on a slow cooker kick and this was a very simple recipe and easy to throw together before leaving for work. I followed the recipe to a "T" and agree with one of the reviewers who found that there might be too much oil. (Could also be that I was too lazy to de-skin the bird and that added to the greasiness.) Pepper and ginger would probably add a little zing. Overall, the bird turned out delicious and even better, it was easy!

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lisn2cats

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Reviewed: Mar. 1, 2009

Very easy to prepare - I had all the ingredients right in my pantry. I used boneless chicken breasts and tossed in a few yellow onions the last half hour. Tasted good over rice!

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POOMY

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Reviewed: Feb. 26, 2009

This was just great. I used a large (6.5 lb) roaster chicken. I didn't skin it and cooked it breast side down. It was so moist and tender. Used some left over chicken last night for another dish and it was still great. I didn't change a thing except cooked for one hour on high and then turned to low, it only took about 5 hours to cook.

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lindab523

Cooking Level: Expert

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Feb. 25, 2009

Smelled fantastic when I got home from work and fell off the bone. Was good but I was expecting more flavor from the stron smell. I will try this again but will add brown sugar to sweeten it up a bit and more garlic I think!

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