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Slow-cooked Chicken Recipe

Slow-cooked Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (109)

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Average Rating:

Total Reviews: 109

Showing 21-30 of 109

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  • on May 22, 2010

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    Great Recipe and Easy!

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  • on January 23, 2010

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    I made this about a week ago and am making it again tomorrow. It was super easy to throw together and resulted in wonderfully flavorful and tender chicken. The juice left over would be a great base for a soup. A few adjustments I made...I smahed an additional 2 cloves of garlic and stuffed them in the cavity of the chicken, along with one half of the juiced lemon. I also added 2 bay leaves as it was cooking and doubled the amount of onion. As suggested by some previous reviews, I do think 6 hours on high is too long to cook this...I had a 5lb chicken and cooked it on high for the first 2 hours and then reduced to low...the meat was still falling off of the bone at the end of 6 hours.

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  • on January 12, 2010

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    This is a great recipe! Chicken was super moist and had a great flavor. Easy to prepare.

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  • on January 10, 2010

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    I agree with other commenters that there might be a typo. I tried a 4.5 lb whole fryer in my slow cooker on high and it was falling apart after four hours. On the other hand, a whole roaster might take six hours, depending on the ratio of meat-to-connective-tissue. Either way, I suggest setting your slow cooker to low, or possibly just checking on it every so often.

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  • on January 07, 2010

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    i don't know how to cook but this an easy recipe to follow, and great tasting! surprised the heck out of my wife!

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  • on November 19, 2009

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    A cook's dream come true. The prep is minimal. I had twenty minutes before leaving for work, threw everything in a crock pot and came home to a wonderful smelling house and a moist, deliscious chicken. Heated up some leftover rice and made some frozen veggies and BAM! Done deal. Love it.
    Thanks Emeril!

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  • on October 09, 2009

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    I loved this chicken, it was so moist and simply delicious!

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  • on October 07, 2009

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    I read the other comments first (Hallelujah for me finding these comments! and totally agree that there is a typo: I cooked on High for 4 1/2 hours, and it was falling apart. I made this last week, and I forgot how many lbs my bird was, but I want to say 5 lbs. Anyway, I do not know what I was expecting, but I guess since it was Emeril, I was expecting something extremely tasty. It was chicken. I could have used more flavor, but I had side dishes that were very flavorful, so it worked well together. Would I make it again?? Probably, it its core, at least I know how to make a juicy tender chicken in the crock pot. I just need to kick up the spices.

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  • on September 27, 2009

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    We used a 3.6 pound whole fresh chicken and doubled the amount of celery, onion, and carrot. We also used low setting on the crock pot for 6 hours. The breast was down.

    The chicken was perfectly cooked except for the breast meat. It was a bit dry even though it was under the liquid. The rest, especially the dark meat tasted very good. We ccouldn't understand why the breast meat was dry?

    However, there was an over powering lemon flavor in the chicken broth. If someone who does not like sour flavor that much, it is a bit too much. I would do this dish with 1/2 amount of the lemon juice in the future. Also, if follow the same recipe, a bit of soy sauce seemed to help correct the over powering lemon flavor.

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  • on September 12, 2009

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    As a working Mom with a long commute I am always looking for easy and tasty slow cooker recipes. This is one of my family's favorites. It can be in the crock pot in minutes and you come home to a delicious, moist chicken.

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