Reviewed: Nov. 9, 2009

This is a great recipe, and it was quite the crowd pleaser. However, I did learn that this is not a recipe that can be made with FROZEN chicken. I made this mistake the second time I made this recipe, and by the time the chicken was done, the sauce was so watered down it was horrible. It is fantastic as long as your chicken is THAWED!!

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aliciahollinger

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Reviewed: Nov. 8, 2009

This chicken was nice and tender, but I found the sauce to be a bit too tomato-y. Next time I might add some honey and some red pepper flakes for a little heat. I coated my chicken in flour and the sauce was perfect, not too thin at all. Mine was done (and falling off the bone) after 6 hours.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

What an easy YUMMY recipe! I give 4 stars only because the sauce came out so thin (kind of soup/broth like) do to the natural fat in the chicken, but it was so worth it! I will absolutely make this again, and a LOT, but doing like other reviews did and coating chicken with flour beforehand. Also, I suggest doubling the sauce amount, especially if you are going to serve it over rice and veggies. Thank you so much for this!

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HawaiIrish

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Reviewed: Nov. 6, 2009

This was a wonderfully delicious recipe.

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psmonday

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Reviewed: Nov. 4, 2009

This is a tough one for me to rate ... I made it just as the recipe states, but took the recommendation of some other reviews and (1.) used low-sodium soy sauce and (2.) increased brown sugar to 1/2 cup. I probably would have given this three stars, but my husband really liked it, so I've given it four. I can't put my finger on it, but it just needs something. The chicken was very moist and falling off the bone, but the sauce was sort of bland. Next time, I think I will try to make it with less sugar to see if has a stronger, better flavor.

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Cranker, the cook and baker

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Nov. 4, 2009

I thought this was great! I made it exactly as written except I used boneless skinless chicken thighs...super good!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Oct. 25, 2009

i thought it was great but my boyfriend thought there was to much soy sauce...so next time i will try less like the other reviewers had said! but very easy recipe

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ashp

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Oct. 23, 2009

We don't usually eat dark chicken, but I decided to make this recipe for tonight because was simple and I didn't have much time. I was skeptical at first but this dish was so good, there were no leftovers my kids LOVED it! Here is how I made it: I browned the chicken first then sautéed garlic and 1/2 onion and transferred everything to the crockpot. I only used 1/4 cup of light soy sauce to avoid sodium, then added a little of water to make extra sauce. It was delicious! Served with basmati brown rice and steamed carrots and brocoli.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

The sauce was a little to thin and runny. Pretty nice flavor though and easy for a weeknight meal

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Hatchi

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Reviewed: Oct. 11, 2009

This is the only way I will make drumsticks in the slow cooker now. I followed the suggestion of others and dredged my chicken in flour with salt and peper. I also added half an onion, sliced and also a can of Diced tomotaoes and green chilies for some texture. I cooked on high for 4 hours then like an hour on low and it was soooo good!! I took the leftover meat off the bone and the next day ate the meat and sauce mixture over rice. I am trying this recipe tonight with chicken brest to try to save that step next time. Best use of Chicken Drumsticks!!!

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Tracy

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Sep. 20, 2009

Made it exactly as recipe states and it is so good. My 4 picky eaters even gobbled it all up. I make it on a regular basis now.

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BRIGGSAIDEN

Cooking Level: Expert

Home Town: West Jordan, Utah, USA

Living In: Herriman, Utah, USA

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Reviewed: Sep. 14, 2009

This was an easy, quick and very yummy recipe~~ Followed the simple directions and added another viewer's suggestion to dredge the chicken in flour prior to placing in the crock pot. The sauce was not thin and divine. This recipe will be a keeper for sure.

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Lisa Bolles

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Reviewed: Aug. 25, 2009

This was really good. It's definitely not gourmet, but my boyfriend and I easily ate the 6 drumsticks we used, and sadly had no leftovers. The only changes I made were to use diced tomatoes since thats what I had and to coat the chicken in flour. Next time I think I'll thicken the sauce a little more, but it was great as is! We ate it over rice and I can't wait to make it again.

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TheFearsomeFufu

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Reviewed: Aug. 24, 2009

My family raved about this! Dad said to make sure it was rated very highly! :) I made it in the crockpot - awesome.

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Aug. 23, 2009

Very Quick, Easy, and Yummy!

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Suzie

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Reviewed: Aug. 9, 2009

Very tasty. Sauce is a bit bbq-like w/an Asian flair. There were a few adjustments: I did not have tomato sauce, so just used Ragu traditional spaghetti sauce, I coated the chicken w/flour, and I used boneless skinless chicken breast. The only negative, is that it was just a little too salty, and the next time I will use a low sodium soy sauce to offset. Also, my bad, this was an after church meal so I cooked it on high for ~ 4 hours, and the next time I'll probably start checking it after 3.

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SMURPHETTE75

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 10, 2009

Simple, tasty, budget-friendly.

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Joy E.

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Reviewed: May 28, 2009

This is a good, simple recipe. Is it gourmet? No. Is it great for a weekday meal when no one feels like cooking? Yes. I used quality soy sauce and this was not salty at all. I used boneless chicken breast and added some carrots, cooked on low for about 5 hours. I pulled the chicken out, broke it into chunks. Meanwhile, I mixed a little cornstarch and water added it to the sauce to thickened it. I then tossed the chicken back in, turned the crock off and let it mingle for a bit. We ate this over brown rice and both enjoyed it. This is easy, good, and hearty - things that don't come together very often. Try it, but be careful using cheapy soy sauce as it may turn this into something way to salty.

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