Kathy's Delicious Whole Slow Cooker Chicken

Kathy's Delicious Whole Slow Cooker Chicken

KATHYP100 15

"A delicious and simple whole chicken recipe for the slow cooker. The sauce imparts wonderful flavor and tenderness, and is delicious served over jasmine rice."

Ingredients 8 h 15 m {{adjustedServings}} servings 393 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 950 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.
  2. In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
  3. Cook chicken on low setting for 8 hours, or 4 hours on high setting.
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Reviews 552

  1. 709 Ratings


I thought this recipe was too good to be true. It just sounded too easy and is so inexpensive to make. It didn't look so great while it was cooking either. I'm not going to lie...it is incredible! It is so flavorful and tender. I cook for two men...my husband and my brother in law, both firefighers, and both good cooks themselves. They just loved this and can't wait to cook it at work. I served it with sushi rice and plain sauted zuchini...which complimented the recipe perfectly. The only thing I altered...I filled the chicken cavity with onion and doubled the liquid. So good!


Reading the recipe and reviews I did notice one thing WAS missing...PEPPER. I modified the recipe for a 5 lb chicken (changed serving size to 10) and then added 1 tbsp pepper and 1/2 tsp cayenne pepper.) I skinned the chicken and put all the modified ingredients in the crock pot itself, and then mixed them right there in the pot, then I put the chicken in and turned it over a couple times to get the mixture all over it and cooked it breast side down. It was wonderful! My son even asked for seconds and usually doesn't like eating chicken. Served it with rice cooked with the rest of the chicken broth (1 cup left from can) and some herbs de province in the rice cooker. Will definately be made again


Talk about fall off the bone! I used a 3 lb chicken and will cook it for less time in the future. I substituted lime juice for the lemon (didn't have lemon), increased the garlic, added onion powder & pepper and decreased the olive oil, as suggested. Instead of removing the skin completely, I loosed it all around the breast and back and marinated the chicken inside the crock for about an hour before I turned it on. I also turned the chicken a few times while cooking. It came out super tender and flavorful. I made cocnut rice and green beans to go with. Yummy!