After years of not owning a slow cooker I decided to try this as the first chicken recipe in my new pot. I followed the recipe exactly, even as to coincidently plating it with jasmine rice and green beans as in the picture! However, the results were not to our liking. I had a five-pound bird (a little difficult to skin), and it was literally falling off the bone at 5 hours looking woefully pale. I ended up taking the cooking juice from the crock pot, adding some mushrooms. sliced red pepper and hoisin sauce and boiling it down to a light syrupy consistency and spooning it over the rice and meat. I also found it extremely salty. I would try using the same marinade ingredients again, but roast it in the oven for a brown, crispy (skin on) bird.
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