720 Reviews

This was okay, I went exactly by the directions but is just didn't turn out that tasteful. The chicken fell off the bone but it was just bland.

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amcarroll January 26, 2009

If I've learned nothing else about crockpot cooking (I use my crockpot at least twice a week), is that chicken is very unpredictable when done in a slow cooker. One second too long and it turns out terrible. So I've sworn off chicken in the crockpot forever. I've made this recipe twice, the first time it was great, this week it was terrible. Just be careful of the time cooked, it will ruin it if it's done too long.

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Cher Jewhurst October 10, 2003

Made this exactly as the recipe said. cooked on low until timer popped up. A roasting chicken that was 6-7 #'s. I have to tell you that this was the driest chicken I have ever eaten, though there was tons of liquid when I removed it from pot. 2 of us ate dinner and I threw the rest away. A waste of time and money.

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budsweeds February 19, 2014

Made this recipe with 4 chicken thighs..came out great.. 4 hrs on high was plenty

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LoisR May 25, 2013

Not impressed. It took 7 hours in my crockpot until the popup timer popped. Meat did fall off the bone as advertised, but was very dry (even the dark meat), even though the crock was almost full of juice for a good portion of the cooking time. It's pretty obvious that all that juice came OUT of the meat! Much moister on the rotisserie on the grill or just plain roasted in the oven. Won't waste another whole chicken like this.

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Mike125 May 19, 2013

I was reviewing the comments on this recipe with the intention to try it out, and I saw a few people mention how it says not to cook a whole chicken in a crockpot. I did some research on it, and here's what I found: "I've heard you shouldn't cook whole chickens from frozen in a crock pot because it keeps them at a warm, not hot temperature for too long while they are defrosting and bacteria can grow." So as long as the chicken is fully thawed prior to cooking in the crockpot, it should be okay.

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Squirrelly71 August 09, 2012

Decided to remove the skin from the chicken first, then apply the rub and refrigerate overnight. A 5 pound hen finished on low in 5 hours. A bit spicy for my taste but perfect for Dh and the juices made an outstanding gravy when thickened with cornstarch and served over mashed potatoes.

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sugarpea March 08, 2004

A very nice recipe. I followed the recipe as written, only I cooked it on high for 3 1/2 hrs. I really liked the flavor.

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Chill July 19, 2003

I cannot say enough good things about this recipe. It was so simple and easy and had a wonderful flavor. As promised it was the most tender chicken I have ever eaten. I will be making this alot in the future. Thanks for the great recipe!

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Monica Livesay June 25, 2003

I cooked it exactly as said, and it was just toooo tender we thought. It had a good flavor, but it was very very mushy.

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cookdaddy May 08, 2003
Crock Pot Whole Chicken