A tasty but average recipe. I didn't feel like cutting up a whole chicken, which I had, so I just spatchcocked, halved, and browned it. I didn't have the same spices either, so just used of mix of what was in the cupboards (garlic, thyme, italian seasoning, celery salt, regular salt and pepper). I used about 2 TBS butter for each half and browned them. I ended up having to add another 2-3 TBS butter for the roux. The sauce had a nice taste to it (even though I burnt the butter a little bit from browning the chicken). It took 2 hours to cook. Doesn't look anything like the picture!!! The juices/"gravy" was thin and a dark brown. The chicken tasted like I could've done something comparable in the oven. I think I would've liked it more if I had cooked it in the oven, then removed the chicken after it was cooked, made a roux, and reduced the drippings to a thicker gravy. Prepping it didn't bother me cause on every cooking show I've seen, it says optimal crock pot cooking requires some pre-cooking.
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