Whole Crock Pot Chicken

From: Kaarin

On Oct 20, 2008

I've made this 3 times now, and love how easy and tasty and tender it is! I've made it with and without the mushrooms-either way was good. One thing I wonder-is the chicken still frozen when it's put in the crock pot? I thawed mine in the frig overnight, then cooked about 9 hours. Everyone in my house liked it! Thanks!

From: Newly-Wed

On Oct 16, 2008

I left my chicken in the crockpot on low for 12 hours and it was AMAZING. The chicken was almost fully covered in broth. I bought some Archer Farms Wild Mushroom Rissoto from Target and used the broth to boil the rice... and shredded some of the chicken and mixed it in... very yummy. I did not use a frozen chicken, mine was fresh. Used Whole Baby Portobello mushrooms! I don't even care for rosemary, and it was not over powering like most dishes with rosemary are. Great, easy, and cheap, recipe!

From: Mercy

On Jul 24, 2004

Such and easy to prepare an elegant and tender chicken! My chicken was only half frozen (had to remove the giblet pouch). I added wedges of onions on the bottom with the mushrooms and I also used my mini processor for the paste. It took my new crockpot about 5 1/2 hours on low (it runs really hot) and the juices are a delight! After the chicken was done, I removed some of the juices and used it to prepare rice (served on the side). Thank you for a great recipe!

From: Gerry 999

On Oct 11, 2004

Made this for supper last week. The aroma was such that we could hardly wait to get the chicken to the table. I partially thawed the chicken to assure removal of the giblets. the honey and the flavorful seasonings, with the slow cooker doing all the work made for a wonderfully delicious meal. I suspect this recipe done in the oven would also be a taste sensation! I will definitely be making this again.