A delicious and simple whole chicken recipe for the slow cooker. The sauce imparts wonderful flavor and tenderness, and is delicious served over jasmine rice.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.

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  • In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.

  • Cook chicken on low setting for 8 hours, or 4 hours on high setting.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

393 calories; 27.6 g total fat; 62 mg cholesterol; 950 mg sodium. 14.3 g carbohydrates; 22.1 g protein; Full Nutrition

Reviews (607)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2008
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! Read More
(548)

Most helpful critical review

Rating: 3 stars
07/26/2010
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. Read More
(44)
772 Ratings
  • 5 star values: 350
  • 4 star values: 213
  • 3 star values: 111
  • 2 star values: 49
  • 1 star values: 49
Rating: 5 stars
01/28/2008
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! Read More
(548)
Rating: 5 stars
01/28/2008
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! Read More
(548)
Rating: 5 stars
08/08/2004
Reading the recipe and reviews I did notice one thing WAS missing...PEPPER. I modified the recipe for a 5 lb chicken (changed serving size to 10) and then added 1 tbsp pepper and 1/2 tsp cayenne pepper.) I skinned the chicken and put all the modified ingredients in the crock pot itself and then mixed them right there in the pot then I put the chicken in and turned it over a couple times to get the mixture all over it and cooked it breast side down. It was wonderful! My son even asked for seconds and usually doesn't like eating chicken. Served it with rice cooked with the rest of the chicken broth (1 cup left from can) and some herbs de province in the rice cooker. Will definately be made again Read More
(402)
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Rating: 5 stars
01/26/2008
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! Read More
(334)
Rating: 5 stars
02/19/2007
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). Read More
(201)
Rating: 4 stars
08/21/2008
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! Read More
(114)
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Rating: 5 stars
04/10/2006
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!!! Read More
(113)
Rating: 4 stars
10/28/2005
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. Read More
(92)
Rating: 5 stars
04/24/2006
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. Read More
(83)
Rating: 5 stars
06/22/2004
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. Read More
(82)
Rating: 3 stars
07/26/2010
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. Read More
(44)