Reviewed: Apr. 12, 2012

Prepared this dish for dinner tonight, but by the time I came across the recipe it was too late to place it in the crock pot, so I baked the dish in the oven and it turned out fine. Everyone enjoyed the dish but think I will cut back on the amount of soy sauce the next time I prepare it and add a bit more brown sugar and tomato sauce. I did make a few changes to the dish. Number 1. As with many other viewers, I used both legs and thighs. 2. I left the skin on the chicken and sesoned with Emeril's Essence ( recipe at foodnetwork.com) | 3. Browned it in some olive oil, then removed from pot to wipe out excess grease. 4. I prepared the sauce according to directions then added approximately 1 TB ketchup, dash of ginger, garlic salt, onion salt and 2 tsp chopped garlic. Placing the chicken back into the pot used to brown it in, I pour sauce over the chicken and then baked in a 375 degree oven for 1 hr 45 min. The chicken fell off the bone. Next time I plan on doublling the recipe for the sauce, leaving out half of the soy sauce called for. Served over brown rice with a side veggie and sliced cucumbers.

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Reviewer:

lisajoy

Cooking Level: Intermediate

Home Town: Renton, Washington, USA

Living In: Kent, Washington, USA

Reviewed: Mar. 8, 2012

Here's a way of making the sauce thicker, more flavorful, and less salty: mix 1 T tapioca flour with 1/3 C brown sugar in crock pot; stir in 1/4 C soy sauce, 1/3 C ketchup, 2 T vinegar, 1 T sherry, dash ground ginger. Add chicken & carrots, cook on low 3 hours, add 1 cut-up green pepper and 1 small can pineapple chunks with juice, cook 1/2 hour more. It's no longer "Molly's" but it does become an easy sweet and sour crockpot dish.

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Reviewer:

susiebaker

Reviewed: Mar. 4, 2012

WOW is this chicken ever juicy! I used two chicken legs and tweaked the sauce slightly to taste: a can of tomato soup, 1/3c soy sauce, 1/2c brown sugar & 1tsp each garlic powder, dried ginger, pepper and chili flakes. After the chicken was done and removed from the crock pot, I thickened the sauce with a bit of corn starch. End result? A very different, but amazingly good chicken recipe that couldn't be easier. The sauce was so good that I've got the leftover sauce in the fridge to use on a pork tenderloin tomorrow night!

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Reviewer:

VeXedPiNk

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Penticton, British Columbia, Canada

Reviewed: Feb. 4, 2012

I couldn't even finish it. The flavor profile is quite bland and not very appetizing. I wouldn't make it again. It was very simple, though, and would probably do okay with picky kids.

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Reviewer:

Christie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Feb. 1, 2012

Not bad, not great! The chicken was very tender but the flavour was okay. Also, as the sauce is so dark it's hard to get all the bones out once the chicken stars to fall off.

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Reviewer:

LovAlways

Reviewed: Jan. 22, 2012

Huge hit with the kids! I doubled the sauce but only used 3/4 cup of soya sauce. I also used the onions, herbs and spices flavored tomato sauce and substituted chicken thighs for drumsticks. Everyone wants this again!

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Reviewer:

cjeanb

Reviewed: Jan. 14, 2012

This recipe was such a hit with my hubby!! I tried it with a whole chicken, since the bones come apart easy it turned out horrible we had to sit there picking the bones out. But it's sooo good. I've made this a few times already. I use half of the brown sugar it calls for though and it still was amazing.

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