Sari Fowl - Special Long-Cook Chicken

Recipe by Julesong
READY IN: 6hrs 15mins


  • 1
    chicken, cleaned and skinned
  • 2
    large cooking apples, cored and sliced
  • 1
    cup margarita cooler
  • 2
    tablespoons oyster sauce
  • 2
    tablespoons soy sauce
  • 12
    teaspoon ground sage
  • 1
    teaspoon sesame oil
  • 2
    teaspoons grated dried orange peel or 2 tablespoons fresh grated orange rind
  • 2
    teaspoons dried onion flakes or 1/2 cup fresh minced onion


  • Thoroughly clean the chicken under running water, and remove its skin.
  • Put about a third of the sliced apples in the bottom of the crockpot, then place chicken on top of them.
  • Mix together the wine cooler, water, oyster sauce, soy sauce, sage, sesame oil, orange peel, and minced onion.
  • Place rest of sliced apples on top of the chicken, then pour liquid mixture over contents in crockpot.
  • Put crockpot on low heat in the morning, then turn to high 6-8 hours later.
  • After cooking on high for at least an hour, remove chicken from pot and serve.
  • Serve with rice, steamed vegetables such as pea pods, and the cooked apples on the side.
  • Notes: This recipe is one I came up with a few years back (during a time I was going by the nym"Sari") when I was trying to come up with something different but only wanted to use what I already had in the kitchen; just the smell of it cooking was enough to drive us crazy with hunger- sometimes the best recipes come up by accident!
  • I prefer my chicken or turkey skinless, so that's why this recipe uses skinless chicken; the flavors of the marinade also penetrate the meat much easier without the skin, but the one time I didn't skin the chicken it still turned out wonderfully.
  • When I first made this I used original Bartles and James Cooler (which is difficult to find these days, so margarita flavor is close), which worked very well, and it had a very nice taste and aroma; beer can also be used, but I prefer the wine cooler.