- Most Helpful
- Highest Rating
I made this for dinner. Wonderful turn out and NOT TOO DRY! Very good and I have a lot of leftovers. DELISH
I added no salt but kept all else as listed. In a Word - DELICIOUS. Fantastic broth from the drippings if you keep all the juices in teh crock pot on low all night after dinner with all your bones and skin. The broth had a nice kick to it from the rub and I will never make chicken soup old school again =)
This recipe is one of my favorites. I was a little put off by the nutritional content so I took the skin off most of the chicken and then put the spices on. This worked out great because the first time I made it was with the skin and it is not crispy or appetizing anyway. So taking that off made it healthier and it was still REALLY moist. In fact, I kept the juice to replace "beef broth" in other recipes and that has worked out really well as well. Bon Appetite!
My husband and I *love* this method! After removing the chicken, I put the crock pot on "keep warm" with the liquid, then add the bones and skin back to it after we've had our "first" dinner. Then I add 3-5 cups of water (depending on how I am planning on using the broth), put the crock pot back on low and let it go all night. If I don't make soup (or whatever) right away, I freeze the broth. Oh yeah, and I only add a few sprinkles of salt to the whole recipe because we're both on low-salt diets, but we don't miss it. Benefit is my broth is natural and low-salt as well!
This was delicious! Great flavor and tender meat. It cooked on low for 8 hrs. while I was at work. When I got home, the smell from the kitchen was incredible. The only thing I did differently was to add celery, onions and garlic to the chicken cavity, and a little garlic to the onions on the bottom of the crock pot. The gravy was awesome with just the right kick from the cayenne. My whole family loved it.
This recipe was just ok...I think I may have cooked a little too long because everyone else loves this!I will try it again...
FANTASTIC!! I couldn't believe how moist and tender my chicken turned out. Great flavor!. Along with the onions under the chicken, I put some celery and carrots. Super tasty stock for outstanding gravy. This is a keeper for sure. Thanks for posting!
This was wonderful! I did change a couple of things though. I used half as much of the cayenne, white and black peppers since we're not big fans of spice. We really loved the flavor. I also quartered a few red potatoes and put them in with the chicken. They took on the wonderful flavors of the rub and really helped complete the meal. We also added steamed carrots to round out everything. A yummy meal with not much effort!
This recipe was so good, it had me open an account here so I can thank you, Kathy, for revealing the evil lies crock pot manufacturers have been spreading about not cooking whole chickens in them! You've got the spices right, but I think most are on board about the salt being a bit on the heavy side... with that said, this recipe is not only a keeper, but has very much inspired me! With this myth gone, I'm gonna try out cooking my favorite Filipino chicken this way. Thanks for the new keeper recipe!
Wow! I don't even like chicken. I usually eat as little chicken as I can get away with but this chicken was good!!! We also peeled an apple and stuffed it inside the chicken. Maybe that did something. The crock pot was small so the chicken was in it head first (minus the head) and it was a snug fit so the juices were almost covering the chicken legs that stuck up.