By Helping Hands on May 25, 2004
"This chicken is so tender that it falls right off of the bones! Herbes de Provence is a wonderful spice to use on poultry, fish, and veggies (even potatoes). This chicken can also be roasted in the oven, but I prefer it cooked in the crock pot -it is more tender and flavorful when it is slow-cooked. Feel free to throw some additional veggies into the crock pot for a complete meal! Another recipe from a Suzanne Somers' cookbook (and then modified by me to cook in a crock pot)."
Serving Size: 1 (446 g)
Servings Per Recipe: 4
""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" â€” between 40 Â°F and 140 Â°F â€” too long." http://www.fsis.usda.gov/News_&_Events/NR_013106_01/index.asp"
"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."
"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!"
"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."
"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!"
"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!"
"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."
"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."
"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!"
"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! "
"Family and I enjoyed this for Sunday Dinner. Smells lovely while cooking. I agree with another reviewer and think putting a couple pats of butter under the breast skin is a good idea. Was just a touch dry and this would help keep it moist. Leftovers were good, too. Thanks for posting this."
"WOW! What an awesome dish... I served the chicken with a SPOON because it was that tender, falling right off the bone. The flavors were wonderful, not overpowering but delicate enough to complement the taste of the chicken. The parsnips were a nice change from boring carrots. Thanks for a great recipe!! PS - I even called my French mother and told her that this chicken was better than her's!!"
"This is so delicious! The only way I will ever cook a whole chicken!!! So easy to pop in the crockpot in the morning while the baby is napping and then I have a yummy dinner at night! The leftovers are delicious on a salad or made into chicken salad. Thanks!!!"
"This makes the chicken absolutely luscious! I love Herbes De Provence, and the onions were also wonderful. I didn't use any other vegetables, however, I'm sure they are delicious cooked with it, too. I have never made a whole roasted chicken this way before. And, so easy to put together. Who could ask for anything more?"
"Hot today so brought out the cooker and your recipe. It's a winner! I did sub out carrots for parsnips (out of season) but with salad and a light desert, no complaints were heard."
"Equally as good roasted in the oven. I reduced the amount of herbs de provence as 3 TBSP seemed a bit much. Thanks for the posting!"
"This is my first try using Herbes de Provence and I am very happy. I cooked this in my crockpot but I overcooked it. Very tasty just the same. Next time I'll cook it in the oven."
"This was great. I substituted carrots and rutabaga for parsnips, but they turned too crunchy for my taste. The HdeP gave it some great flavor. Will have again in the future. Thanks"