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!
Succulent Slow Cooker Chicken
- Cooking and Prep: 2 h 15 m
- Serves: 6
Make the Chicken
Clean chicken, wash, and pat dry. Mix all sauce ingredients together in a medium-sized bowl.
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.
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.
Chicken can be frozen.
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.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis