18 Reviews

"Cut food into chunks or small pieces to ensure thorough cooking. Do not use the slow cooker for large pieces like a roast or a whole chicken because the food will cook so slowly it could remain in the bacterial "Danger Zone" — between 40 °F and 140 °F — too long." http://www.fsis.usda.gov/News_&_Events/NR_013106_01/index.asp

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SRF68 January 20, 2009

This smelled wonderful and was very tasty. I could not find parsnips so I used baby carrots and added a few fingerling potatoes which I happen to have on hand. Will make this again.

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CookGordon November 04, 2007

This was a great chicken dinner! My husband and I both thought it was very good. I used a little more chicken broth than the recipe called for and put a couple pats of butter on the chicken's breast area, just to ensure moistness, and it worked! Fall off the bone, moist, yummy chicken. I served with butter mashed potatoes and roasted asparagus with hollandaise sauce! Yum!

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Molly200125 April 24, 2010

This chicken was extremely tender. It fell right off the bone! Maybe not quite as moist but definitely a tasty recipe. I added potatoes to the crockpot also.

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Rifka March 30, 2009

This is a winner! I have started cooking split chicken breasts this way as my family really only eats white meat. I cook about 10 pounds and then freeze the leftover meat for soups. The chicken just melts in your mouth and has great homey, comfy flavor. Thanks Helping Hands!

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TracyDeer January 03, 2009

An easy weeknight meal. The chicken did fall off the bone for us as well. Too bad I cannot use the bones for stock! I used one onion and carrots and poured some white wine over the chicken with a smidge of water (no chix broth in house). We drained the liquid after and made pan gravy. Thanks!

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Buffalo Gal 75 November 12, 2008

The chicken did indeed fall off the bones. By the time I removed the chicken from the pot, the wings and legs had fallen right off. The moist and tender chicken was absolutely delicate and tasty. The only thing I wasn't fond of was the excessive soup-like liquid in the bottom of the pot. I think the chicken broth and the onion combination made it too watery. I will be using just one onion next time.

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Hamak December 28, 2007

This was really good and easy. I got all the ingredients in the crockpot at night, refrigerated it, and cooked on low for 9 hours the next morning. It is very tender & fell off the bones. I did use the parsnips, and they were very good. Thanks.

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CaramelPie October 02, 2007

I LOVE chicken this way! So incredibly easy and the flavor... yummy! I used an 8 lb bird and followed recipe except that I didn't use the parsnips. There wasn't any room in my crockpot w/ big Mr. Chicken in there. Heavens, it smelled LOVELY all day and it was just plain out of this world for dinner. AND I have a bunch of tasty leftovers!!! Definitely a repeater! Thanks so much for sharing this recipe!

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Impera_Magna April 08, 2006

This was fantastic! I'd never cooked chicken this way before, and it is quite possibly the only way I will cook it from now on. Talk about fall-off-the-bone chicken! I didn't have 7-9 hours, so I cooked it on high for 4 and it came out great. I also didn't add parsnips but it was still wonderful. I served it will herbes de provence potatoes (#59916) and a side of corn. This one will be made again...and again...and again!

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hepcat1 March 07, 2005
Crock Pot Roasted Herbes De Provence Whole Chicken