Reviewed: Jan. 27, 2008

I thought this recipe was too good to be true. It just sounded too easy and is so inexpensive to make. It didn't look so great while it was cooking either. I'm not going to lie...it is incredible! It is so flavorful and tender. I cook for two men...my husband and my brother in law, both firefighers, and both good cooks themselves. They just loved this and can't wait to cook it at work. I served it with sushi rice and plain sauted zuchini...which complimented the recipe perfectly. The only thing I altered...I filled the chicken cavity with onion and doubled the liquid. So good!

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Aliskill

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cocoa Beach, Florida, USA

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Reviewed: Jan. 26, 2008

Talk about fall off the bone! I used a 3 lb chicken and will cook it for less time in the future. I substituted lime juice for the lemon (didn't have lemon), increased the garlic, added onion powder & pepper and decreased the olive oil, as suggested. Instead of removing the skin completely, I loosed it all around the breast and back and marinated the chicken inside the crock for about an hour before I turned it on. I also turned the chicken a few times while cooking. It came out super tender and flavorful. I made cocnut rice and green beans to go with. Yummy!

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Jan. 25, 2008

This chicken was so good and so easy! I cooked a 6 lb. chicken for 4 hours on high, and it was perfect. I had a little trouble getting the bird out, but I had used a crock pot liner, so I just gathered it at the top and lifted the whole works out. I cut the bottom (over the sink) and drained the juices into a bowl, put the chicken on the platter and slid it out of the bag. The wings fell off in the process, but they made a nice little snack for the cook while I finished the rest of the dinner. I also didn't skin the chicken, as I was concerned that it might be needed to prevent dryness. This recipe is a keeper - thanks, Kathy!

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FLMNGOCAT

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

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Reviewed: Jan. 22, 2008

Maybe I mis-measured or my slow cooker ran too hot or something, but this just tasted - I did not care for it. I mixed everything all together, using just a 1/4 cup olive oil, and gave a taste test - it was okay. But after cooking all day, it just tasted burnt. The slow cooker was on low all day while I was at work, for 10 hours - two more than suggested. Sorry, Kathy, but I won't be making this again.

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SOFTCHELL

Cooking Level: Expert

Home Town: Pearl, Mississippi, USA

Living In: Cedar Grove, New Jersey, USA

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Reviewed: Jan. 22, 2008

Great recipe for when I just need to throw something together! I reduced the amount of olive oil per everyone's suggestions, and I think I would use even less next time. With a couple tweeks for personal taste, I will definitely make this again!

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Emmurphy

Cooking Level: Intermediate

Home Town: Sumner, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Dec. 18, 2007

I was hesitant to make this recipe based on some of the negative reviews, but it turned out delicious. I thicken the sauce with cornstarch and it made a very good gravy. I cooked my chicken on high until the temperature was at 180F and it was perfectly down.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

Loved this chicken, but I also had to cut back on cooking time as it would have been overdone. I reduced the sauce on the stove for about 20-25 minutes, and covered the chicken with it - DELICIOUS! I also added the leftover sauce to my stir-fry and it was great. I will make this chicken again!

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Lily

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Nov. 14, 2007

i read the other reviews, so i added the pepper. the sauce gives the chicken a nice barbecued look & it was very tender! next time i`ll make it for my friends. it goes great with rice & a green salad. thankx.

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SheCooks2

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Reviewed: Nov. 10, 2007

it was ok, it didn't come out dry at all- i found it a bit on the oily side. The flavour of the meat was quite nice tho.

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Suki

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 9, 2007

Used chicken thighs. I also cooked them on the stove top. Browned the flour-coated chicken and sliced onions. Simmered with the rest of the sauce ingredients for about 45 mins. Might want to reduce the soy sauce a bit; it can be a little salty. Great with rice.

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Misha

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Reviewed: Sep. 22, 2007

Recipe is very good. A simple meal that is waiting for you when you come home. I'm always careful to cut down the time the cooker runs for though, or the chicken can be overdone - especially if it sits for a while before you get home. I think we cooked this on low for about 5 hours.

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tiffany13

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2007

This was OK. To be fair, I used chicken breast instead of a whole chicken. Maybe the flavor would have been different with a whole chicken. It's just that no flavor really stood out. Not something I'd make again.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 12, 2007

I made this with the setting on low for 6 hours and the chicken was more than ready. It was almost a little dry and chewy. The bones and meat were all jumbled together because it was so tender. I think the scent & aroma from the sauce was better than how it really tasted. Not horrible, but nothing i'd make again.

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Allie

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

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Reviewed: Aug. 22, 2007

I liked the flavors in this recipes. Although, I did make some alterations: I used 5 pounds of chicken thighs with the skins removed and trimmed of fat. We prefer the dark meat and it stays moist in the crock pot. My chicken was done in 3 1/2 hours on high. I also doubled the sauce- cept that I used less olive oil as other reviewers suggested. This way all of the chicken was covered and able to soak up the flavors. I also added some red pepper flake for some kick. The chicken came out moist but the flavors were not so strong. I think next time I will use more honey and cut back on the amount of broth and lemon juice as it made the sauce thin and a bit too tangy.

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Pinky

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Reviewed: Jul. 25, 2007

It was ok, but nothing special to me.

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S. Dice

Cooking Level: Intermediate

Home Town: Smithton, Missouri, USA

Living In: Pocahontas, Illinois, USA

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Reviewed: Jul. 7, 2007

This is very good. However, I am giving it 4 stars instead of 5 for 2 reasons-1)8 hours is WAY too long!! My chicken was 3.73 lbs. and was done (on low) with 3 hours to spare...2) I doubled the sauce (except for the olive oil...I left that at 1/3 cup)-next time I will triple it because the sauce only covered 1/2 the chicken, so after a few hours the top half of the chicken was white as can be (and TOTALLY unappetizing {sp?} looking)and the breast side had soaked up alot of sauce and looked yummy- I flipped it, but like I said-I'll make enough sauce next time to cover the chicken- or will be sure to baste it throughout the cooking process. Other than that, It is tasty and tender! Will make again!

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Courtney

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Jun. 30, 2007

I was hopeful for this recipe with all of the awesome ingredients, but it just didn't have enough oomph for me. Wish more of the flavors had cooked into the chicken. It wasn't terrible, but I won't be making this one again.

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winsum25

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Reviewed: Jun. 21, 2007

I cooked it the way it said and it was so dry. I fed it to my dogs and they asked me for water.

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Reviewed: Jun. 20, 2007

I thought this was fabulous, and the sauce was great over rice. My slow cooker has a temperature probe so I couldn't overcook it. A 5 lb chicken cooked for 5 1/2 hours on low. This was the most flavorful and best-cooked chicken I've made.

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cmw0829

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Reviewed: Jun. 17, 2007

With all the flavorful ingredients, this didn't have much flavor. The chicken was tender, but somewhat bland.

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Cheri

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Kathy's Delicious Whole Slow Cooker Chicken

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