This is very similar to Chinese Steeped Chicken. I've made that in a pot on the stove, so I wanted to try this in the slow cooker. It was tender and tasty, and as one person said, even better the next day; however, the presentation was blah. Fall-off-the-bone tender means I served a pile of chicken chunks. That is fine for the 2nd day, but on the first day I like to present a whole chicken. In Steeped Chicken, they keep the skin on and simmer the chicken (breast side up, with sauce barely shimmering, NOT boiling) for 15 minutes. Then you turn off the heat, put the chicken breast side down, cover the pot and let the chicken finish cooking while it steeps in the sauce. After an hour it will be done. I often move the pot to the fridge and let it steep overnight, to serve later. Before serving, I put it in a HOT 550 degree oven for about 7 minutes to crisp the skin. It comes out with crispy skin and tender, flavorful, juicy meat.
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This is very similar to Chinese Steeped Chicken. I've made that in a pot on the stove, so I...