Prep 15 mins
Cook 8 hrs
This chicken turns a beautiful gorgeous brown color and is so moist and delicious.
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 teaspoons finely minced gingerroot
- 4 lbs whole roasting chickens
- 3 garlic cloves, minced
- 1 whole orange, sliced
- 2 tablespoons cornstarch
- 1⁄4 cup orange juice
- Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well. Stuff garlic and orange slices inside chicken.
- Spray a 4-6 quart crock pot with nonstick cooking spray and place chicken inside. Combine honey, soy sauce and gingerroot in small bowl and pour over chicken. Cover crock pot. Cook on LOW for 6-8 hours. The chicken should be fork tender and thoroughly cooked; 170 degrees into the leg or thigh on an instant read thermometer.
- Remove chicken from crock pot and cover with foil to keep warm. Mix cornstarch and orange juice in small saucepan and add the juices left in the crock pot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Serve chicken with sauce.
I usually hate when someone posts when they didn't make the recipe BUT: This is just a note to the other reviewers: I always use chicken thighs instead of white meat chicken when using a crockpot. The dark meat will not dry out like the breast meat will. Your dish will come out succulent and juicy. Just a word of advice.
Oddly, I could almost quote The Amaze-ing Me's review ... my DH loved it too but I was just slightly disappointed in the intensity of the flavour. I kicked the sauce up a notch by adding more honey and soy sauce and a fair bit of salt (I used low salt soy). Next time I will try cooking the chicken breast-side down, and maybe pull the skin off first because it seemed like all the flavour was in the skin. I served it with steamed veggies, baked fries and sweet potatoes. Will definitely try it again, because it was easy and everyone else liked it (even if I wasn't totally in love!)
My DH really really liked it. Served it with mushroom cous cous and some veggies. I thought it was ok. My crockpot tends to dry out white meat so I stopped it at exactly 6 hrs on low and it was still a little dry. Meat fell off the bone and everything smelled great! I was a little disappointed that it wasn't sweeter and I really couldn't taste a strong flavor of garlic, orange, or ginger--my DH says he could.