2 Reviews

Delicious! Ours just fell apart, was tender and moist. Served with potato patties (made from leftover mashed potatoes) and braised greens. When we make this, we use the stock as a light gravy at another meal. Strain, refrigerate it, remove most of the fat, heat in a saucepan as a "jus" or if you're cooking potatoes, add some of the starchy potato water to slightly thicken. Delicious on mashed potatoes and leftover chicken. I've made this recipe with chicken thighs instead of a whole chicken and it was great! I've also used 1/2 thyme and 1/2 crushed dried rosemary, which I love, and that was a good combo we'll do again.<br/><br/>One hint...use onion and add some potatoes and perhaps carrots in the bottom of your crockpot to elevate the chicken higher, last time we used a whole chicken, it kind of sunk into the gathering broth, was great tho!. <br/><br/>This recipe is a definite keeper. In our house, if a recipe gets taped inside the cabinet door, it's in our hall of fame...I added this one the very first time I made it. So, so good.

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bidness44 March 14, 2014

This could not have been easier! I made it with a cut-up fryer & put it on low for 5-6 hours. It was delicious. I will be making this again. <br/>Made for Spring PAC 2014

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Legna April 29, 2014
The Best Whole Chicken in a Crock Pot