Reviewed: Aug. 23, 2009

Very Quick, Easy, and Yummy!

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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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2drinkwaters

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Reviewed: May 25, 2009

Awesome Recipe! I changed it a little by adding onion powder and a little bit of rice vinegar for a bit of zest.

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kat2happy

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Reviewed: May 19, 2009

a bit too salty for my taste, otherwise it was just okay

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AwYeah

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Reviewed: Apr. 21, 2009

this was pretty good considering how inexpensive and easy it was. i added some frozen green beans and some sliced carrots. i would suggest adding some ginger and some crushed red pepper flakes for added flavor.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 8, 2009

Delicious! I doubled the brown sugar and used teriyaki/soy sauce. The chicken was falling off the bones and the flavor was perfect! Served over long grain wild rice with veggies.

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CharismaCai

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Reviewed: Apr. 7, 2009

I used boneless chicken breasts that I had and set the crockpot on high since I started late. I think next time I will dredge in flour as others recommended and use a little more brown sugar. I'd also like to add a little kick and therefore will add a little crushed red pepper to the mix. My chicken was a little dry (next time will use legs), but that seems to be a theme with me. Overall everyone like it.

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1stLady

Cooking Level: Intermediate

Home Town: Covina, California, USA

Living In: Ontario, California, USA

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Reviewed: Apr. 7, 2009

Very, very good! I actually added some sriracha hot sauce to the mix and oooooooo it really gave it some kick! Sweet, savory, and spicy all together in one dish... yum! Took the advice of others and used low sodium soy sauce. I also used chicken breasts and baked them rather than using the slow cooker. Since the breasts were large, I doubled the recipe (but not the soy sauce) to fully cover them with sauce in an 8" square baking dish. I served everything over brown rice and a side of fresh green beans. Will make this again!

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Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 6, 2009

This came out great and is dirt cheap (the whole meal cost around 5 bucks and fed 3 of us!). The reviews were very helpful too. Cut the chicken in half from the suggested amount (little over a 1 3/4 pounds or 6 good-size legs) but made the full amount of sauce so we'd have plenty to go over our rice. Went with the low sodium soy, doubled up on the brown sugar (1/2 cup), added 1/2 teaspoon of ground ginger, some minced green onion and 2 teaspoons of corn starch. Perfection! Thanks for the recipe. Oh, I noticed a previous review of this recipe where the author found it very time consuming skinning the chicken. A little tip is to take a folded paper towel and grip the chicken skin with the towel as you are pulling it off. The towel helps you keep a firm grip on the skin, especially if your chicken is wet.

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Las Vegas Tribune

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 26, 2009

Very easy, really good. A bit too salty but reduced sodium soya sauce probably would have helped that.

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Jessica

Cooking Level: Intermediate

Home Town: Meadow Lake, Saskatchewan, Canada

Living In: Millet, Alberta, Canada

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Reviewed: Mar. 9, 2009

This was great and super easy. My guests asked for the recipe. One suggestion though, I would use low-sodium soy sauce, or possibly a little less soy sauce next time. It was a little salty.

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Shannon

Cooking Level: Intermediate

Home Town: Bloomsburg, Pennsylvania, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Mar. 8, 2009

Great chicken. I made it in the oven and it still turned out great. I did add more sugar, used ketsup instead of tomato sauce. I also added worcestershire and tabasco for some kick.

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AmyinMalta

Cooking Level: Expert

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Rabat, Malta Island, Malta

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Reviewed: Feb. 26, 2009

wow!!! i was scared that i would not like it because i am the picky one. All i can say is wow!!! i love it and i even had some left for the next day thankfully because i liked it that much. will make it more and more. thanks for the recipe!!!!

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janet

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Reviewed: Jan. 30, 2009

I thought the flavors were pretty good. I decided to make this in the oven instead of the crockpot. I fried my chicken prior to baking it, so the chicken would be crispy. Turned out very good.

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TOOTIEFRUTIE26

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 28, 2009

My husband and I are so excited about this dish.! Delicious! I did the same as other reviewers and doubled the brown sugar, used low sodium soy, and added carrots and onions. I only had pork chops on hand but they were the best pork chops I have made yet! Thanks for sharing!

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Pugalicious12

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Reviewed: Jan. 25, 2009

This recipe is so great because it uses things you normally have on hand! My 3 year old loves it and it is great with rice, a keeper for sure.

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jentroj

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jan. 24, 2009

This recipe was simple and delicious. my family raved about it and i can't wait to make it again. I also added carrots and onions. Next time i am going to try adding a little extra ginger.

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mel845

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Reviewed: Jan. 19, 2009

This recipe was good, but not my favorite. Getting the skin off of the drumsticks took a lot of time. I enjoyed the chicken at first, but I didn't like the leftovers that much.

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