I was pleasantly surprised with the flavor payout from this simple recipe. The bulk of my time was spent prepping. I chose to sautee everything before adding it to the crock pot. I think it helped with the veggies. I added carrots and celery, and b/c of my timing they remained just a bit crunchy still. It wasn't a deal breaker though. Browning the chicken was an unnecessary step since it made no difference after sitting in the slow cooker for that long (though still a waste of calories from the oil). I made my own sauce, and found that adding sugar (white) helped with the tartness. I've read that brown sugar works better though. I used a whole chicken cut up...the white parts cooked faster than the dark parts and pieces adjacent the the bone remained a bit undercooked. I think that with more experience with the slow cooker, my technique will improve. B/c the sauce was homemade, I did not find it runny at all. Overall, a good recipe. One thing, my crock pot book says that if you use a frozen bird, make sure to add enough liquid to distribute the heat better. So I guess this recipe is perfect for using a frozen bird.
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I was pleasantly surprised with the flavor payout from this simple recipe. The bulk of my...