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Succulent Slow Cooker Chicken


The first time I tested this recipe in the crockpot, a heavenly smell permeated the house all night. One of my guests wanted to know if I was serving chicken for breakfast, on a Tuesday morning, because he was willing to forgo his coffee!! It’s that good. I gave you two sets of instructions below, for regular baking and for a slow cooker, making it perfect for the day of a Chol Hamoed outing. Thanks, Shoshi!   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


Make the Chicken

1. Clean chicken, wash, and pat dry. Mix all sauce ingredients together in a medium-sized bowl.
2. To bake in the oven: Preheat oven to 350 degrees. Pour half the sauce into a roasting pan. Add chicken, skin-side down. Pour remaining sauce over chicken. Bake covered for 1 and 1/2 hours. Uncover and bake another 1/2 an hour.
3. To cook in a slow cooker: Place chicken in a slow cooker. Pour sauce over chicken, taking care that all pieces are smothered in sauce. Turn slow cooker to low and cook for eight hours. (I like my chicken fall-off-the-bone soft. You might find 6 hours to be sufficient.) Serve over rice.


If you don’t use chicken soup mix, substitute with a spice of your choice. If you prefer a sweeter chicken, add one more tablespoon of honey.


Chicken can be frozen.


Photography: Hudi Greenberger

Food Styling: Janine Kalesis