Reviewed: May 25, 2012

This recipe is incredible and for sure a keeper! Makes 6 servings, but I'm bummed I can't eat it all myself! The only thing I did differently, was I added the whole can of chicken broths which was 2 cups because I wouldn't have used up the broth with any other recipes, then I upped the other ingredients also to compensate. The chicken is so tender and the sauce so tasty- it will make an excellent gravy.

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Reviewer:

Laliejane

Reviewed: May 8, 2012

This literally fell off the bones! It was delicious! I did a 5lb chicken and, on low heat, it was done after 6 hours (may be my slow cooker?). I used half the olive oil it called for and realized I was out of worcestershire sauce so I added a little extra chicken broth to make up for those two things. I will make this one again!

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Reviewer:

faithirene

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Cooking Level: Beginning

Reviewed: May 5, 2012

I loved this recipe and so did my husband. I skinned a 5# fresh, whole organic chicken, except for the wings and placed it in a cup of clear chicken broth, breast down into the crock pot. Put a whole quartered large onion and large halfed garlic clove inside the cavity. I did double the broth recipe except for the olive oil and poured this over the chicken, added some baby carrots and cooked it on high for 5 hours. The broth of this recipe is amazing and we will probably get a couple of more meals from it! I would recommend this recipe for a dinner party too.(Always nice to have time to pick up while the main course is cooking) I served with sauteed green beans and portabella mushrooms as the veggie. Also steamed jasmine rice. Yummy :) Soup Fiend

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Reviewer:

Soup Fiend

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: May 3, 2012

Great chicken. I used bone-in skinned chicken thighs and followed recipe exactly except I used 1/2 cup of honey, which cut the acidity and it was perfect. Sprinkled with toasted sesame seeds and served over rice with pork egg rolls. This is a winner!

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Reviewer:

Wingslady

Cooking Level: Intermediate

Living In: Rutland, Vermont, USA

Reviewed: Apr. 30, 2012

The sauce was delish. I have a large slow cooker so I split the chicken down the backbone and flattened it so that all parts would touch the liquid. The chicken was fall apart tender. Let it cool slightly in the liquid before serving and the meat absorbs it and becomes very moist. Next time I would reduce the cooking time doing this technique.

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Reviewer:

slm95613

Reviewed: Mar. 30, 2012

I followed the recipe exactly, and it smelled great while cooking. The end result, though, wasn't very impressive. The breast was dry (cooked breast down) and the flavor was just okay. Would def not make it again.

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Reviewer:

emstitcher@verizon.net

Reviewed: Mar. 10, 2012

We just thought this recipe was so-so. Tender chicken, yes, but not all that flavorful. Needed pepper, as others have said, or maybe fresh ginger. I love Asian flavors, so I thought I would like this recipe more. Probably won't make this again.

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Reviewer:

Patay13

Reviewed: Mar. 6, 2012

this was delicious! my only changes were that i did not add any olive oil or the chicken broth and also added carrots and potatoes to the bottom of the crockpot. other than those changes i followed the recipe exact. i cooked the chicken (4.5 lbs) for 5 hours on low. my family enjoyed this!

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