Kathy's Delicious Whole Slow Cooker Chicken

I thought this recipe was too good to be true. It just sounded too easy and is so inexpensive to make. It didn't look so great while it was cooking either. I'm not going to lie...it is incredible! It is so flavorful and tender. I cook for two men...my husband and my brother in law, both firefighers, and both good cooks themselves. They just loved this and can't wait to cook it at work. I served it with sushi rice and plain sauted zuchini...which complimented the recipe perfectly. The only thing I altered...I filled the chicken cavity with onion and doubled the liquid. So good!

Talk about fall off the bone! I used a 3 lb chicken and will cook it for less time in the future. I substituted lime juice for the lemon (didn't have lemon), increased the garlic, added onion powder & pepper and decreased the olive oil, as suggested. Instead of removing the skin completely, I loosed it all around the breast and back and marinated the chicken inside the crock for about an hour before I turned it on. I also turned the chicken a few times while cooking. It came out super tender and flavorful. I made cocnut rice and green beans to go with. Yummy!

I made this for my boyfriend tonight. He loved it and so did I. I only made one change to the recipe. I did not have honey, so I used some real maple syrup I had. It was delicious. To go along with it I made some white rice, and instead of using water I used some of the slow cooker juice, some chicken broth and a little water to cook the rice. Then I stir fried the rice after it was done with fresh mushrooms and topped with some green onions. (I added some butter and more slow cooker juice in with the stir fry) Then I put the chicken on top. He loved it and he can be a critical SOB (lol).

Excellent!!! Used half the olive oil and no sesame oil. Added more honey and veggies, and used skinless boneless chicken thighs. Also made the sauce thicker with cornstarch. Cooked on low for 2 1/2 hours in small crockpot. Ate with Jasmine Rice...leftovers were even better!!!

This recipe was delicious however there was way too much oil. It only needs about 1 tablespoon of oil not the 1/3 cup called for in the recipe. To try to correct the amount of oil called for I added more soy sauce & chicken broth. I had to add more soy sauce & chicken broth. I omitted the sesame oil as I am not a big fan & put in about a teaspoon of fresh ginger. Great recipe. Thanks for sharing!

I've been looking for a whole chicken recipe (got a couple birds in the deep freeze) and this tasted great. The meat was very tender (I put it breast side down). I kinda guessed at the amount of garlic; I crushed 6 cloves and threw a couple whole into the cavity for good measure--still could have used more. I will definitely make this again, tweaking the spices a little to suit my taste.

I followed other suggestions and decreased the amount of olive oil, but only a little. I put the chicken in breast side down to make sure that part stayed moist since it was submerged in the liquid. I also basted the chicken ~ 30 mins or so. My husband loved it and at almost the whole chicken by himself. Definately will make this again.

This was delicious! I used boneless, skinless chicken breasts and it was a big hit with my family. the sauce is delicious served over rice. I usually add my own touches to a recipe , but I followed this one exactly and it was great! Next time I might try adding some broccolli or carrots just for added nutrition.

I liked the flavor of this and I think making sure you use the sesame oil is important because it was a lot of the flavor. I did make the mistake of using boneless skinless breasts which I think is why mine wasn't oily like some people mentioned, but that said, it took a lot longer to cook for mine to fall apart.

I actually followed the advice of number of reviewers. The one review that struck me is the one whereby fresh minced ginger and fish sauce were added. I did double the recipe sauce. However, I left out the olive oil, and kept in the sesame oil. Sesame oil is phenomenal in Asian cooking--it's a staple in my house. (You must purchase at an Asian Market-like store. Incredibly cheap and you get 8 times more than you get at a chain grocer. The main grocery chains will gouge you on price. I pay $12 bucks for a 56 oz. can!) Anyhow, I added a Tbl. of fresh minced ginger, 1 rounded tsp. of red pepper flakes, and 1 Tbl. of fish sauce. I also used 3 Tbl. brown sugar instead of honey. But honey is great too. I also pre-wok fried the whole chicken in Olive Oil before putting it in the crock pot. I stuffed it with 1/2 of a fresh lemon, some fresh leeks for a mild onion flavor, and fresh cilantro. I also added 1 tsp. of ground pepper to the doubled sauce. OMG! To die for delicious! I served it next to a lg. serving of mushroom and crab fried rice (I keep all of these foody things on hand), and egg rolls with Sweet & Sour sauce or Hoisen Sauce. Buy the egg rolls at the Asian Market too (36 homemade pork egg rolls frozen is $7 bucks!). Thanks for everyone's suggestions. My friends still ask me for this recipe for dinner parties or work events. It's a knockout recipe!

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.

I originally thought to give this recipe 1 star because, the first time I made it, it wasn't as tasty as everyone claimed in the reviews. In fact, it was downright awful. I am a fairly good cook so I made a few modifications. First, instead of chicken I used the other white meat, tilapia, and I substituted the Worcestershire sauce, balsamic vinegar, and lemon juice with a bold, red Malbec from Australia. I cooked it in a dutch oven on the stove because I didn't want to use a crockpot and, I added potatoes, pearl onions, turnips, and brussel sprouts for more flavor. The tilapia essentially cooked away and the vegetables didn't cook at all thus, this recipe was a total bust. JUST KIDDING! We followed this recipe to the letter and ended up with the best slow cooker chicken dinner we've ever made. I suggest pairing with a SOUR CREAM FAN ROLL (recipe by Carrie Ormsby) and the Malbec. :)

I cook this chicken once a week! I only cook whole chickens these days because they are so much cheaper than breasts and you get so much more! This recipe is the only one I use! It combines so many different flavors and the chicken turns out so juicy. I usually use the meat to make chicken salad, enchiladas et all. I usually stuff a whole chopped onion in the cavity and a few sprigs of rosemary or thyme. Delicious EVERY TIME!

This was my first attempt at making a whole chicken in the slow cooker. I was rather nervous, but it was very good. I will say though, it is difficult to skin a whole chicken. I cooked my chicken on high for 3 hours then let it sit in the warm setting for another 30 minutes while I finished dinner. The only complaint I had was it was slightly dried out, not to the point of being inedible, but it was dry. This however could be due to my slow cooker as it over cooks everything. I only put in about a tablespoon of olive oil, as it was all I had. I also used the juice of half a lemon, I am not sure what it measured to. I cooked the chicken with the breast down and based the back about every 30 minutes. I reduced about a cup of the liquid from the chicken for a gravy, that I served over mashed potatoes. The sauce has a slightly oriental flavor, although not strong, with a hint of citrus. It was very good. I really liked it as did my husband and daughter. We also had with broccoli and salad.

Whole family loved it. No need to skin the chicken, just skim the fat off the gravy. I thickened the gravy in a saucepan with cornstarch slurry. Served with coconut jasmine rice. Great!!

This was amazing. I marinated the chicken in the soy sauce/honey mixture overnight as some said it lacked flavor. Marinating was perfect! I quartered some yukon golds and placed them in the crock and used them sort of as a baking "rack". The chicken came out fall of the bone tender. The potatoes reminded of sweet potatoes and were cooked perfectly. I did leave out the chicken broth and just added the sauce mixture to the crockpot with the chicken. I will definitely make this again! Thanks for a great recipe!

Wow, this was wonderful! I followed the recipe almost exactly - just subbed lime juice for lemon because that's all I had, and I didn't use the sesame oil because I didn't have any (I can say it probably would have been even better with it). It is important to skin the chicken as instructed--I couldn't get all my skin off, and it made a bit of a mess for clean-up. After the chicken was done, I reduced the sauce a little to enhance the flavor and served it over steamed veggies (broccoli, carrots, sugar snap peas and water chestnuts). I also used some of the sauce to make my rice (subbed it for half the water)--yummy! Great recipe - thanks!

Mild flavours & tasty. Very good :) Omitted olive oil, and used 2T sesame seed oil--was still on the 'oily' side probably due to the dark meat. Cooked on high (breast down) for 4 hours, then turned to 'warm' until we ate 1+ hour later. Tender meat which fell off the bones, breasts weren't dry--may be due to having been cooked on the 'downside,' or because I didn't uncover the cooker until we were ready to dine.

I used one cup of broth, cut down on the oil as others suggested and used white cooking wine instead of vinegar. Chicken turned out great!! Served with rice and a side salad.

Yum! So easy, and the chicken was so moist and tender. I stuffed the bird with a couple chunks of onion and celery as well. Only problem with this was that it actually cooked a lot faster than the recipe suggested (about 3 hours on high, not four, and that was starting with a bigger bird that was partly frozen). According to my slow cooker manual, stuff cooks faster if the crock isn't at least half full, and this recipe doesn't make enough liquid to fill my cooler that much. Not really a problem with the recipe per se, but bear this in mind if your cooker is on the bigger side.

Hands down, this recipe makes the best chicken you will ever eat - especially tasty with homegrown chickens that require stewing. As suggested, I replaced the honey with maple syrup. I didn't bother taking off the skin (I wanted to preserve as much moisture as possible and it gives some flavor). I added whole can of chicken broth, 1.5 times the soy sauce, and 1.5 times the garlic and a dash of ginger. - 4.5 hours later (on high setting), I had tender flavorful chicken falling off the bone - even the leftovers disappeared quickly!

We thought this was quite good. I followed others advice to not use as much oil because the chicken has a great amount in it even after skinning. My chicken was almost 5 pounds and I cooked for 5 1/2 hours on low and then turned over and cooked for 1/2 hour on high. Removed from the pot and let it set while the broth cooled enough to let the excess fat rise to the top in a fat skimmer. The broth plus some cornstarch for thickening (minus the fat) made excellent gravy for rice. I will definitely make this again.

Wonderful recipe! Made a 6 lb. chicken. I seasoned the inside cavity with regualr salt and rubbed olive oil on the entire bird, used 1 can Swanson's chicken broth, used only 1/4 olive oil for the juice, used regular vinegar and no sesame oil. For the best seasoning: use McCormick's Lemon Pepper seasoning - just lightly shake on top of chicken and add 4-5 dries basil leaves, 1/2 tsp. onion powder (to juice mix), and 1 tsp. dried celery! Cooked on low for 9 hours. Perfect and great gravy too :) served with wild rice! Added a picture as well. Thanks Kathy!

I had a whole chicken that needed cooking on a 110 degree day and even though I had my doubts initially as to putting it in the crockpot, the idea of not having to turn on the oven really appealed to me so I took a chance. This turned out so amazingly tender, juicy and flavorful, just the two of us gobbled it down in no time at all. Served with rice pilaf and steamed broccoli. This is a recipe we will definitely be having again. Thanks for sharing!

Following the advice of others, I only threw in a splash of olive oil. I also double the rest of the liquid because I'm typically serving a bigger family and thus cook a larger chicken. Because of this, we usually need the full eight hours on low, but if cooking a smaller bird it would probably be less as others have mentioned. This recipe is easily amended to taste. For ours, we stuff the cavity with a quartered onion and garlic cloves. Sometimes we want more of a citrus flavour and throw in a whole lemon or orange, sliced. Other times we like something more spicy and kick it up with some hot peppers and ginger root. Either way, it's amazing when served with broccoli, garlic, onions, carrots, and water chestnuts. Thanks, Kathy, for sharing this recipe. What a treat!!!

I tried something different with this recipe and wow was it a hit..! I happened to come on about ten sets of chicken drumsticks and thighs and did not know quite what I was going to do with them. I had been saving this recipe and thought why not try this in the slow cooker with all these chicken pieces. I prepared all the pieces just as instructed for the original whole chicken recipe, and made quite a bit of extra sauce. I cooked the chicken pieces for about 7 to 7 1/2 hours, by which time the meat was falling off the bone. Then I shredded all that chicken meat and saved it for chicken tacos, or fajitas or to put over rice. I have several bags in my freezer to use as needed. The flavor is absolutely magnificent. My husband and I just love it. It was a bit difficult to pick the chicken out of all those bones, but it was so tender that it did not really take very long. I will definitely use this recipe on a whole chicken as written originally, and will also use this sauce on other items as well. It sounds as if it would work well on pork too. Thanks so much to Kathy for sharing it.

This chicken was outstanding! I was excited to make it so by the time I did I think I'd read every review! I ended up doubling the mixture (except the oil) and marinating in a freezer ziplock bag for about 7 hours. I cut one onion into quarters and stuffed the cavity of the chicken with that and 4 cloves of garlic. I also sprinkled pepper on the bird itself. I cooked (breast side down) on high for one hour and on low for 3 1/2. Next time ill keep it on low the whole time because it was the tiniest bit dry. I also flipped it over one time for about 20 min. At one point but flipped it back to the breast side for fear of it drying out to much. GREAT RECIPE! Was not disappointed at all. As for the reviewers who said it had no flavor.... try marinating next time and its also important to get as much skin off as possible so the meat can absorb the flavor!

This chicken was so good and so easy! I cooked a 6 lb. chicken for 4 hours on high, and it was perfect. I had a little trouble getting the bird out, but I had used a crock pot liner, so I just gathered it at the top and lifted the whole works out. I cut the bottom (over the sink) and drained the juices into a bowl, put the chicken on the platter and slid it out of the bag. The wings fell off in the process, but they made a nice little snack for the cook while I finished the rest of the dinner. I also didn't skin the chicken, as I was concerned that it might be needed to prevent dryness. This recipe is a keeper - thanks, Kathy!

I liked the flavors in this recipes. Although, I did make some alterations: I used 5 pounds of chicken thighs with the skins removed and trimmed of fat. We prefer the dark meat and it stays moist in the crock pot. My chicken was done in 3 1/2 hours on high. I also doubled the sauce- cept that I used less olive oil as other reviewers suggested. This way all of the chicken was covered and able to soak up the flavors. I also added some red pepper flake for some kick. The chicken came out moist but the flavors were not so strong. I think next time I will use more honey and cut back on the amount of broth and lemon juice as it made the sauce thin and a bit too tangy.

awesome chicken, the whole family loved it but i could have eaten the whole chicken myself. I followed other suggestions and reduced the oil. I also added a little ginger and a spice rub on the chicken. I even made a gravy which was very tasty. I will definetly make this again.

Wow - this really turned out well! The chicken literally fell off the bone... as in - I couldn't get it out of the pot. But the flavor was fabulous. I used a 4 pound chicken and doubled the liquid (everything else in the recipe), and cooked for 8-9 hrs on low. I left out sesame oil because I didn't have any on hand. I minced about 20 pods of garlic to equal 4 tbsp. I made a chicken broth using Better than Bullion concentrate - and heated all the liquids together on the stove before pouring over the chicken. SO EASY - and the result was fabulous.

A hit with my family. I did add onion and garlic as suggested by others. Very easy and tasty.

We followed another reviewer's suggestion to double the liquid, but that was too much for my slow cooker. I recommend starting with the beginning measurements. We stuffed a chopped up onion and the garlic under the skin.

My husband watched me mix the ingredient "coctail" for this recipe, and thought I was nuts! When I got home about 5 hours later, he said he tried to lift the bird to flip it with tongs and it completely fell off the bone. Let me just summarize by telling you that my family will definitely be using this recipe in years to come. One little bit of advice is to make sure the breast meat is down in the crock pot so that it is as tender as possible. Enjoy!

Kathy, you have come up with an amazing original recipe. I would give it more stars if I could. I made a few minor changes - used 1 cup broth, used garlic powder instead of minced garlic, and I added some red pepper flakes. A 3.5 pound chicken was done in six hours on low. I took the chicken out mid-afternoon, let it cool a bit and refrigerated it. Then I let the sauce continue to cook, and added some cornstarch. About a half hour before we ate, I put the breast meat into the sauce and let it heat up, then I served it over rice with some green onion garnish. This chicken melted in our mouths. Absolutely wonderful recipe, and I'll make it again and again. Thanks!

I'm sorry but this was awful. Very oily , needed salt or something as well. We didn't enjoy dealing with all the bones either. I agree with a few of the others, followed the recipe to the tee and was very dissapointed because it was also very dry. Not worth making again.

I used chicken pieces. I am also very lazy - I did not skin the pieces, thus left out the olive oil completely. (Keep the sesame oil!) I threw in 4 crushed garlic cloves, rest of the ingredients, and layered sliced onions below the pieces. Low setting on 8 hours for chicken pieces will dry it out, especially if using white meat. Using low heat, I threw in some carrots at 3 hours, and at 4 hours, I threw in some broccoli. After another 30 minutes (4.5 hours total), it was ready! Even better the next day!

I roast a chicken in the crock pot just about every Friday. I thought I would try something new and found this. It's really very good. My family really loved it and it will certainly make a return visit to our Friday night menu soon!

Everyone loved this in my house. I thought it was okay but that is because I'm not a fan of whole chicken cooked in the crockpot. But you can't beat a recipe that you mix a few things together, forget about it then eat it for supper!

this was THE best chicken recipe we've ever tried! The kids even wanted seconds! I added a couple dashes of (dried) crushed red pepper to give the flavor a little zip. Very good!

Just had this for dinner. Only change I made was coconut oil instead of sesame Oil (didn't have any). Did leave skin on chicken after reading reviews with some dry meat issues. Used a 5 pound chicken. It cooked in 4 hours on high. More time would have dried out breast. My hubby and I really enjoyed the flavor. Hubby said "great dinner". Used drippings as gravy on meat and wild rice. I will make this again.

Recipe is very good. A simple meal that is waiting for you when you come home. I'm always careful to cut down the time the cooker runs for though, or the chicken can be overdone - especially if it sits for a while before you get home. I think we cooked this on low for about 5 hours.

We're not huge fans of whole chicken, so what I did was use 4 chicken breasts on 3 1/2 hours on low and they were tender and juicy!

We enjoy this recipe for a different pace with chicken.

I chose this recipe due to the easiness of it. However, there was no flavor to it at all. If you want a boiled chicken flavor then this is the recipe for you. I will for sure NOT make it again.

This is very good. However, I am giving it 4 stars instead of 5 for 2 reasons-1)8 hours is WAY too long!! My chicken was 3.73 lbs. and was done (on low) with 3 hours to spare...2) I doubled the sauce (except for the olive oil...I left that at 1/3 cup)-next time I will triple it because the sauce only covered 1/2 the chicken, so after a few hours the top half of the chicken was white as can be (and TOTALLY unappetizing {sp?} looking)and the breast side had soaked up alot of sauce and looked yummy- I flipped it, but like I said-I'll make enough sauce next time to cover the chicken- or will be sure to baste it throughout the cooking process. Other than that, It is tasty and tender! Will make again!

I followed the recipe except for omitting the sesame oil (did not have on hand). I loved the flavor and found the chicken to be very tender. Could have been a little moister, but I cooked it on high for 4 hours. I made gravy from the remaining liquid and it was delicious! And the smell in the house while it cooked...wonderful!

This falls off the bone when done, so if you're looking for something crisp, or with the skin on it, then don't use this recipe. The flavors are great though.

This was exactly what I was looking for. Whole chickens are so much cheaper. And even though I live by myself, being able to cook a whole chicken without much work, yields this busy lady alot of ready-to-go meals. This chicken fell off the bones (which I kept for stock) then I shredded it and divided it into 3 one-pound freezer containers. Makes late night dinner prep a breeze!!! Enchiladas tonight, chicken salad for lunch. Soup on Sunday. You can stretch one chicken a long way!

Pretty good, but bottom of the chicken was "soggier" than the rest - next time I'll try flipping it.

My family loved this chicken! The kids even wanted more. I used a whole chicken but I cut the chicken piece up so that I didn't have to worry about try to get the whole chicken out and then cutting it up. I added onions and some spices- pepper, garlic powder and red pepper. And I didn't put that much oil in there. I left some of the skin in the pan so that it would flavor it. Once the chicken was done (very moist) I took it out and thickened the juices so we could pour it over the chicken and white rice. We ate teh entire chicken for dinner. I will make this again.

I followed recipe to a T. After 8 hours on Low my chicken was dry & tasteless. (It was probably done after about 5 hours, but I was out all day & could not check on it). The meat had fallen off the bones and swimming in an oily watery liquid - which was NOT very good spooned over the rice. I was very disappointed in this recipe. After reading the many positive reviews I expected much better.

Yum! Good flavor combination. After the 8 hours, I set the chicken in a pan and broiled it for about 10 minutes. Meanwhile, I thickened the juice with cornstarch to make a sauce for the meat and the noodles. Big hit with the whole family.

No changes, awesome!

Very disapointing. I expected this to be much more flavorful, but unfortunately there was very little flavor. Won't be making again.

I was hesitant to make this recipe based on some of the negative reviews, but it turned out delicious. I thicken the sauce with cornstarch and it made a very good gravy. I cooked my chicken on high until the temperature was at 180F and it was perfectly down.

Very easy and yet very tasty

This is easier than standing in line and buying a rotisserie chicken! Just as yummy, too. I love that it takes only 3-4 hours on high and I can start it in the afternoon rather than in the busy morning. My family of 5 ate this entire 4+ lb chicken tonight. Everybody liked it. As other reviewers said, it may not take as long as the recipe stated. My larger bird was falling off the bone after only about three hours on high. I cooked mine in a large rectangular crockpot. The breast was definitely tender enough, but next time I think I will cook it with the breast side down. I did not add any extra liquid to mine, and I did use less oil (2 tsp sesame, 2 tsp olive oil). I also left out the worchester sauce since I am trying to serve more "real" foods. I used organic soy sauce.

Love this receipe, I am always looking for quick and easy meals and I use my slow cooker as much as possible. I added some onio and pepper and served it with jasmine rice.. Wonderful!!

This is a great recipe. Cook on high for about 3 hours and low for 30 minutes and it comes out perfectly juicy and flavorful! If you like Asian flavors, this is great. The only people who don't seem to like the recipe are people from the midwest! Things like soy sauce or sesame oil aren't "fancy" or "new-fangled". If your chicken isn't really fresh, then you'll have a difficult time skinning it, otherwise it's incredibly simple. If there's too much oil, put the remaining liquid in a fat separator and let it sit for a few minutes and then make a sauce out of the dark liquid, discarding the light oily liquid.

Yum! We all loved this. Following reviews, I omitted the sesame oil and cut the olive oil to 2 T. I cooked the chicken on high for two hours and on low for four - which was a tad too long. During the last hour and a half, I added a cup of brown rice and another cup of broth and it came out incredible.

This turned out to be really good; however, when I made it exactly as the directions said, the sauce tasty like grease, and none of the other flavors came out until I tripled them to compete with the oil. We will make it again, but we will not add as much oil next time. I also like the way it tasted with white meat instead of dark meat so next time, I am just going to use chicken breasts

I followed some of the other reviewers comments and cut the oil in half. The smell of this dish made everyone in the house hungry. It had sensational flavor. It's definitely a keeper. I did thicken the sauce to make a gravy. Next time I think I'll leave it as is. I think it needs a thinner sauce. Mine got too heavy. Anyway this was fast easy and soooo delicious!!

Cooking time is way too long; meat was tender, but dry. Flavor was ok. Try Foster Farm's Simmered Chinese Chicken instead.

Six hours on low produced a moist and very delicious chicken that was enjoyed by all. I have a lot of sauce leftover which won't go to waste as I'll freeze it to use with stir fry's. Served this placing the chicken pieces over ramen noodles and steamed broccoli. Thank you so much Kathy!

the other reviewer stated it correctly... oily and no taste. You couldn't mess up on this receipe ...it's very straight forward. The "taste" is just not for everyone.

This was delicious chicken. I put the veggies in the bottom of the crockpot instead of foil. I'll make this again. The only thing keeping it from being a 5-star recipe is that the skin of the chicken looks pretty unappetizing, so I probably wouldn't serve this for comany, but for a family dinner it is perfect (I skinned it after cooking).

My family LOVES this recipe so much that I make it at least once a month, if not more. I leave out the balsamic vinegar and sesame oil and sometimes I use water if I don't have chicken broth in the house. It always comes out fantastic!

I love this chicken! It has become a big hit in my house! It is hard for me to find a 3 pound chicken and usually end up with one that is around 4.5 pounds, therefore, cooking on high usually takes around 5 hours. I've cooked this recipe with the skin on and off the chicken and it is great both ways! Definitely tender and delicious! My boyfriend asks me to cook this for dinner every week!

I've used All Recipes for a long while now and I've learned to trust the reviews. I made this chicken as directed but with about 1/8 cup olive oil and no sesame oil but instead replaced the difference with chicken broth. Once the chicken was at the end of the schedule I took 1 cup of the sauce from the crock pot and another cup of chicken broth for 2 cups of dry rice and orzo. Everything was AMAZING! The chicken fell off the bones and was absolutely delicious, even my picky daughters liked it! I will be making it again!

I used a 7lb. chicken so I doubled everything except the soy. Took 6 hours on high. I cooked it breast side down, which I recommend. Think next time I will nake w/ breasts or other pieces instead of a whole bird.

This was a good starter recipe for me. I doubled the liquid ingredients and cooked breast side down. The breast definately had the most flavor. Mine was a tad dry at 4 hours on high even for an almost 4lb bird. Next time I will put some onions and garlic in the cavity and leave some of the skin on the breast to keep it more moist. I also may use my injector to get a bit more of the flavor into the meat.

Loved this recipe, but did take advice of other reviewers and decreased the amount of olive oil. Also followed recommendations of "Aedos." As leftovers, we made lettuce wraps which consisted of chopped water chestnuts, white rice, the chicken, and hoisin sauce. It was amazing! You can also use spring roll skin/rice paper (cheapest at Asian stores).

I changed this recipe up a little, and it was wonderful! I used boneless chicken breasts instead of a whole chicken (I used two, but I think you could do three or maybe even four with this much liquid), and I cut up big chunks of potatoes, carrots, and fresh green beans and put those in as well. It came out tasting like the comfort and warmth of pot roast, but made with chicken! We LOVED it!

I didn't expect to love this recipe but I was pleasantly surprised! The meat falls right off the bones and is so full flavored, it's very tasty. I'm trying to learn to enjoy dark meat, since most non-genetically-modified chickens have smaller breast, darn it all! and this recipe has helped me with that task. I've got the crock pot churning away in the kitchen on this one right now. Love it!

Sorry but I ended up throwing out the whole thing before anybody even tasted it. I thought it was me at first but nobody liked the way the chicken looked or smelled. Probably would not attempt again. Thanks anyway

This is a tasty dish but I've prepared slow cooker chicken many times and this one is just average compared to other similar meals. The soy sauce and sesame oil is really unnecessary and skinning the chicken, a whole chicken mind you is just a ridiculous idea. I will stick to my other recipes in the future.

Fantastic! Have made several times and always perfect. Everyone loves it! Doubled the liquid as recommended by others. Thanks!

My chicken was done in WAY less than 8 hours on low--it was ready in about four and it was a 5lb chicken! I was really dry. I'm sure it was my crockpot. The flavor was awesome--I used some of the juices and made rice with it--that was beyond awesome! Once I get a new crockpot, I'll make this recipe again.

I tried this recipe a couple months ago after receiving my first slow cooker. My husband really enjoyed it and asks me to make it quite often. I have a hard time trying to describe the taste of it but it comes out so tender and flavorful. I serve it with white rice which absorbs the sauce nicely. I have even made this chicken without some of the ingredients like the lemon juice and chicken broth (didn't have them on hand) or using garlic powder rather than minced and it still turns out yummy!

My wonderful husband surprised me by making this recipe yesterday. It was tender, juicy, flavorful and it was so easy he promised to make it again soon! Awesome!!!

Like many of the other reviewers, I thought this recipe was good. I personally would cut back on the soy sauce. I doubled the sauce, like many other reviewers, but I would definitely cut back on the soy sauce.

I made this recipe tonight, and it was really good. My 17 yr old is very picky and he even liked it! I will make it again. Taking the advice of many others, I omitted the sesame oil. I used half of the olive oil and added chunks of onion, pepper, garlic powder and red pepper. My slow cooker is not the average size, so it only took 2-1/2 hrs to cook. Thanks Kathy!

I would give it a lower score if I could. I skinned the chicken, but it was still oily. No one like the combination of flavor at all.

Mine came out tasteless and oily. The chicken fell to pieces and was judged uneatable by my whole household. No one liked it but it did make great chicken burritos two days later.

Just excellent... The chicken was so tender that it was hard to lift it out of the cooker in one piece. The taste was fantastic. I will make this again for sure. Followed the recipe exactly.

Very good. I also added onions. Served over Basmati rice. The sauce had to be thickened on the stove and even still I didnt like it. I had to use soy sauce on my rice. I will make again though.

My family LOVED this chicken. I especially loved that there was no guess work. I like to buy whole chicken because it's so much cheaper but my biggest fear with preparing it is giving everyone food poisoning because there is such a fine line between perfectly baked and totally dried out. With the slow cooker I didn't have to worry about it drying out. I put it on low at 11 and by 4:30 it was falling off the bone. I marinated it overnight and the soy flavor was INTENSE throughout the bird. I actually prepared the chicken several days ago but I shredded the leftovers, put them in baggies of meal size portions, and stuck them in the freezer. I used a baggie of shredded chicken for dinner tonight in a quick skillet meal. The flavor was so enhanced by the chicken that it tasted like it took me hours when I really only spent 15 minutes tossing things together. I'm glad I tried this one!!

Really tasty!! For 4-5 lbs of chicken (any type--I prefer skinless thigh with bone), I recommend the following: 1. SAUCE. Double the ingredients for the sauce. Do NOT use any olive oil! Use reduced-sodium chicken broth and low-sodium soy sauce. To the doubled recipe, add 1 T. ginger paste, 1 T. crushed red pepper, and 1 T. fish sauce. I also replaced the honey with 3 T. brown sugar (doubled recipe). 2. TO COOK. In a large skillet over medium heat, quickly brown the chicken in a little olive oil on both sides. Transfer to crockpot and add the sauce. Cover and cook on high for 1 hour. Reduce heat to low and cook 4-5 hours longer or until the meat juices run clear--usually closer to 4 hours. Yummy Yum Yums!!

I was so looking forward to this because I thought it looked like an interesting and good combination of ingredients for the sauce. I'm sorry to say I was very disappointed in it. The sauce had a lot of flavor, I just didn't LIKE the flavor. The chicken was very tender and not at all dry. I just didn't care for the taste.

Very tasty and very easy to make. Instead of using a slow cooker I used a dutch oven. I baked the 5lb chicken at 350 degrees for 1 hour and 45 mins and it was delicious! The chicken was so tender it fell right off the bone. I will definitely keep this recipe in my box. Thanks!!!

Trid this out the other day, and LOVED IT!! Read reviews, and opted to use less olive oil (the evoo I used was a carmalized garlic infused oil), increased the sesame oil (for taste), used lime juice rather than lemon (it was all I had), and used a chicken fresh from the hutterite colony that sells produce/meat at local farmers market. Stuffed the cavity with a bunch of quartered onion also. Absolutely divine!! Meat was fall apart/off the bone at 7hrs, so turned off crockpot and left lid on for last 30mins. Paired with corn and jasmine rice, and mixed drippings with cornstarch to make a delectable gravy. Eating on second day was almost better than the first! Will make again, no question!

The 4 is because prep time for me was around 30 min ,not 15 . To skin the chick took more time. Otherwise easy put together ! Also allow extra time to remove meat from bones prior to serving to small children . ! ages 8 and 6 liked it as a sandwitch . Hubby & I thought meat was very soft . This does have an unfamilar , yet familar taste. I cann't put me finger on it !4 lb chick , on high 1 hr, then low 3 more hrs. Added larger amount of spices. Did not have chic broth so , I just used 1 cup of water. this is a keeper !

This was just great. I used a large (6.5 lb) roaster chicken. I didn't skin it and cooked it breast side down. It was so moist and tender. Used some left over chicken last night for another dish and it was still great. I didn't change a thing except cooked for one hour on high and then turned to low, it only took about 5 hours to cook.

very yummie dish I made this dish how is told to I did add a little more sesame oil due to I really like the flavor that it gives meat.

This Chicken is fantastic! And so very easy to make. I followed a couple suggestions such as cutting the olive oil down to just about a tablespoon (I could probably just leave it out entirly) and I omitted the Seasame Oil because I didn't have any on hand. Also I used the liquid from the crock pot after the chicken was completely cooked to make rice and it was amazing! My husband loved it and so did my picky 3 year old!

I put the chicken in the pot exactly as stated in your recipe and when I came home the chicken was ready. I made rice and a spinach salad to go with it . It was delicious. Thank you Kathy for this recipe. I will use it again.

I thought this was fabulous, and the sauce was great over rice. My slow cooker has a temperature probe so I couldn't overcook it. A 5 lb chicken cooked for 5 1/2 hours on low. This was the most flavorful and best-cooked chicken I've made.

I loved this chicken recipe. It was delicious and easy. I used boneless skinless chicken breasts. I didn't have any honey so I threw in some brown sugar. I also didn't have sesame oil. It came out great anyway. I'll definitely make this again.