Reviewed: May 14, 2007

Tried it yesterday - this chicken should come with a warning label! It turned out great...wonderful flavor, I couldn't stop eating it while I was trying to get it onto a plate :-). I placed the chicken breast side down and made sure the entire chicken was covered with liquid by making more of the marinade than called for in the recipe. I cooked it for almost 8 hours on low, but didn't have any problems with dryness. The meat turned out very moist and tender. I also added some fresh rosemary halfway through. I used the leftover chicken broth and some of the marinade to make basmati rice to serve with the chicken. Excellent!

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Jillian

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 26, 2007

Reasonable flavour, but 8 hours is to long to cook a bird the breast was so dry they were inedible. Will try again much less cooking time (2 hrs)

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Kathy

Cooking Level: Expert

Home Town: Sydney, New South Wales, Australia

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Reviewed: Mar. 11, 2007

Really nice flavors in this. I up'd everything a bit, except the oil, and did add some cornstarch at the end to thicken. Everyone loved this over mashed potatoes. Makes a lovely gravy. I also added red pepper flakes to spice it up.

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hisdrinkoffering

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Reviewed: Mar. 9, 2007

I chose the 8-hour low cooking option and my chicken came out pretty dry. The flavor was good but not mindblowing.

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CUCKOOBIRD

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Feb. 23, 2007

This midwesterner LOVED this recipe:) I had all the ingredients on hand so I thought I'd give it a try. It's a definite keeper; picky eater gobbled it up.

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palmtrees

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Feb. 19, 2007

I made this for my boyfriend tonight. He loved it and so did I. I only made one change to the recipe. I did not have honey, so I used some real maple syrup I had. It was delicious. To go along with it I made some white rice, and instead of using water I used some of the slow cooker juice, some chicken broth and a little water to cook the rice. Then I stir fried the rice after it was done with fresh mushrooms and topped with some green onions. (I added some butter and more slow cooker juice in with the stir fry) Then I put the chicken on top. He loved it and he can be a critical SOB (lol).

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JRAKAUSKI

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Reviewed: Feb. 17, 2007

The flavor combinations are very good in this recipe. Skinning a whole chicken was very interesting! Since the meat does fall off the bone, I think I will try this recipe next with a cut up chicken - I think the pieces would be easier to skin. I ended up taking all the meat off the bones and serving it over rice. I thickened the sauce a little at the end with some corn starch. I also read the previous reviews, and decided to try the recipe without the oils, and that was fine. I did cook it breast down in the slow cooker, and all the meat was moist. I have enjoyed the leftovers on tortillas as well. Thanks for the recipe.

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PHUXTABLE

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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Reviewed: Feb. 12, 2007

We did not like this recipe at all. I followed the recipe exactly and to us it was very bland. I even seasoned the chicken directly prior to pouring in the sauce and still no taste. The chicken was very soft and moist, but didn't really taste like anything. I won't try this recipe again.

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jenn84

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Feb. 4, 2007

This is a great recipe. Cook on high for about 3 hours and low for 30 minutes and it comes out perfectly juicy and flavorful! If you like Asian flavors, this is great. The only people who don't seem to like the recipe are people from the midwest! Things like soy sauce or sesame oil aren't "fancy" or "new-fangled". If your chicken isn't really fresh, then you'll have a difficult time skinning it, otherwise it's incredibly simple. If there's too much oil, put the remaining liquid in a fat separator and let it sit for a few minutes and then make a sauce out of the dark liquid, discarding the light oily liquid.

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Alex M.

Cooking Level: Expert

Home Town: New Milford, New Jersey, USA

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Reviewed: Feb. 4, 2007

Yum! We all loved this. Following reviews, I omitted the sesame oil and cut the olive oil to 2 T. I cooked the chicken on high for two hours and on low for four - which was a tad too long. During the last hour and a half, I added a cup of brown rice and another cup of broth and it came out incredible.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Feb. 1, 2007

I have made this chicken several times now. The first time I made it I was so put off by skinning the chicken that I decided I would probably not make it again. Once I had a taste I completely changed my mind. Now I will use boneless skinless chicken thighs and serve it over rice. Reminds me a lot of the Hawaiian dish Shoyu chicken.

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Jenny

Cooking Level: Expert

Home Town: Shorewood, Wisconsin, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jan. 30, 2007

The flavor was great but the chicken was very dry. I ended up shredding the chicken, thickening the sauce slightly, and making sandwiches.

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PADDICKK

Cooking Level: Expert

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Reviewed: Jan. 15, 2007

Absolutely delicious blend of flavors. Chicken so tender it fell off the bones. Removing skin not a big problem, and allowed flavor to really infuse meat, as well as cut way back on fat. Thanks for a great new way to slow-cook chicken!

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VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

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Reviewed: Dec. 28, 2006

This was pretty good. My 7 year old gave it all fingers and toes up(a lot better than thumbs up!!) I did not use any of the sesame oil and it came out ok!! I also added a couple shakes of cayenne pepper. Did make a gravy from the remaining juice. Important note: Cooked for 3 1/2 hours on high, 30 minutes on low. Could have probably shaved off 30 minutes on high, it was just a tad bit dry....but still tasty!

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sandy

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

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Reviewed: Dec. 27, 2006

Very tasty and very easy to make. Instead of using a slow cooker I used a dutch oven. I baked the 5lb chicken at 350 degrees for 1 hour and 45 mins and it was delicious! The chicken was so tender it fell right off the bone. I will definitely keep this recipe in my box. Thanks!!!

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piercedambition

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Reviewed: Dec. 27, 2006

excellent flavor. I omitted the honey though.

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TJWILL

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Reviewed: Nov. 29, 2006

I took some of the advice of the other reviews, and cut the olive oil in half. I also added some salt and pepper, as well as oregano to the recipe. I cooked it breast down, and it turned out perfectly. I then made a gravy out of the remaining juices in the pan, and it was delivious. I highly recommend this recipe.

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shane_o_ca

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Reviewed: Nov. 12, 2006

This was the most delicious chicken I ever had. I cooked it for 4 hours on high and when it was done the meat literally fell off the bone. My DH loved it and so did my kids. It was delicious. Thank you.

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diamondsquilts

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Reviewed: Nov. 8, 2006

My husband and I did not care for the flavor of this chicken. Although we like all of the ingredients separately, the combination tasted strange to us. We both agreed that with so many wonderful ways to cook chicken, we would not make this one again.

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MM

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Reviewed: Nov. 6, 2006

Chicken was very dry. Would never make again.

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Darla

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Kathy's Delicious Whole Slow Cooker Chicken

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