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Recipe Reviews 14 reviews
Slow Cooker Stuffing
This was incredibly good! Like everyone else, I did have a little trouble with the amount of broth to use. Here is what I think....if you make your own dried bread, you probably won't need but about 2-2.5 cups. However, if you use the dried bread cubes from the store that are similar to croutons and very dry, you will have to use more. I measured 12 cups of the dry cubes bought from the store (plain) and I had to use just over 4 cups. Even after that, some of the bread was crunchy. I made this for our Thanksgiving pitch-in at work and had to go, so I didn't have time to figure out what else to do. I threw it in the crock pot and put it on low for 30 minutes while I finished getting ready. Plugged it in at work and after about 2 hours, it was perfect. Very moist but not soupy and so far, everyone has loved it! Instead of all the seasoning, I used 4 tsp. poultry seasoning since it has everything in it and about a tsp of salt. Thanks, Gayle!

173 users found this review helpful
Reviewed On: Nov. 22, 2002
Baked Slow Cooker Chicken
I used a 4.5 chicken. I rubbed butter all over and then sprinkled it generously with salt, pepper, garlic salt, seasoning salt, paprika and poultry seasoning. I put it on low and cooked it for about 11 hrs while I was at work. When we got home, it smelled wonderful! I used some of the juice from the bottom to drizzle over the chicken. It had a light golden color and looked very good. There was no point trying to pick it up because it fell apart soon as I tried. The meat was very tender and juicy. Only thing I would change is to remove all the skin from the chicken next time before seasoning. The skin slid right off when it fell apart and so, naturally, a lot of the flavoring was gone. The only other thing I may try to different if I leave the skin on is to try and buy those flavor injectors, to get some more of the flavoring down into the meat. Otherwise, outstanding!

1571 users found this review helpful
Reviewed On: Nov. 14, 2002
Creole Chicken I
This was wonderful. I cooked the chicken about 4 hours and took the meat off the bone into large chunks. I added some red pepper and cajun seasoning to this at the beginning to give it some added spiciness. Next time, I may use diced tomatoes with green chilis in place of the regular diced tomatoes.

12 users found this review helpful
Reviewed On: Sep. 30, 2002

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