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Video: Savory Slow Cooker Chicken

Yield: 4 servings

Tessa Arias This super simple recipe for Savory Slow Cooker Chicken is a perfect weeknight meal! Watch the video to discover just how easy this recipe is. I'm always surprised by how...
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7 Responses to “Video: Savory Slow Cooker Chicken”

  1. #
    Tieghan — September 18, 2013 at 5:51 am

    I have never done a slow cooker chicken, but you make it look so easy and SO good! Love your video and I cannot wait to try it!

  2. #
    Alexandra — September 18, 2013 at 6:14 am

    I love my slow cooker, but my past attempts at whole chickens have resulted in bland, slimy, boiled meat. I want to try this recipe, but am nervous.

    I cook everything in it, pasta sauces, stroganoff, sesame chicken, indian food, soups and stews… I can’t live without mine! pintrest and the packaged spice aisles are great for inspirations!

  3. #
    Ada ~ More Food, Please — September 18, 2013 at 10:58 am

    Yummy! I’ve used my slow cooker for chicken a few times, and the chicken always comes out so juicy!
    Great video! Thanks for sharing 🙂

  4. #
    Gaby — September 18, 2013 at 7:33 pm

    Roast chicken makes such a comforting and always delicious meal. Love using the slow cooker!

  5. #
    ducksandbooks — November 4, 2013 at 7:54 pm

    I have the exact same slow cooker, but have only ever done stew-like stuff in it (cholent, chili, stew, etc.). Does the skin get weird and soggy if you have to leave it on for 9 hours while at work? The timer/sensor should just switch it over to warm, right? Would this work with a skinless chicken? I’m not a huge fan of chicken skin anyway and might try just adding more olive oil or Earth Balance (dairy free).

    Thanks for posting the video, it was super helpful!

    • #
      Tessa — November 6, 2013 at 9:39 am

      Hi! Please see my note just below the recipe title, “If you prefer crispy chicken skin, place the whole chicken in a baking dish and broil for 5 minutes, or until the skin is crisp.” I’m not sure what kind of slow cooker you have but mine can be programmed to switch over to warm after a certain amount of time or when the meat hits a certain temperature. If you know it’s going to be on “warm” for an extended period of time you may want to reduce the cooking time to avoid carry-over cooking. Yes this would work with skinless chicken, I would definitely add more fat to compensate if using skinless.

  6. #
    Iain — January 14, 2017 at 5:55 pm

    If you want crispy skin is it before or after when u broil

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