Herbed Slow Cooker Chicken Recipe

Reviewed on May. 17, 2013 by angcy

chicken is surprisingly really moist.

Reviewed on Apr. 29, 2013 by No_Time_To_Cook

This recipe was easy, tasty and the chicken was very moist. The seasoning was good, but the flavor did not cook in to the meat as well as I had hoped. Will make again as it is so easy.

Reviewed on Apr. 18, 2013 by Baking Diva

This is an excellent recipe that I ake all the time. Easy prep, very flavorful & my guys all love it! I often toss it all in crockpot early in the day & have a delicious meal very easily. I make gravy with the pot drippings to serve with the chicken and mashed potatoes.

Reviewed on Mar. 18, 2013 by Pings pot

This is a quick, easy and tasty recipe. I have also done it in my Pampered Chef magic pot in the microwave for about 12 minutes and it is just as good.

Reviewed on Feb. 06, 2013 by loveshoes

I made this recipe and the family loved it. I will use less pepper and i quadruple the broth to make it more soup like, as the family likes it. Thea season is great otherwise. Once the chicken is cooked, i also break it up so it absorbs more broth flavor and i add corn starch to thicken the liquid. My son really enjoyed it. I also use defrosted boneless skinless chicken.

Reviewed on Feb. 02, 2013 by jroestel2002

Not enough salt, kinda blah, I made a gravy with the sauce and served over rice.

Reviewed on Oct. 17, 2012 by CCKitchen

I loved all the flavors in this recipe. I liked that it was a slow cooker recipe without a heavy sauce. Also, since my chicken breasts were larger than 6 ounces, I brined them for 4 hours ahead of time to bring out more of the flavors. Thanks for a wonderful recipe.

Reviewed on Oct. 09, 2012 by galinthewoods

Left in the browning sauce and it tasted good to me. It's nice to have options for bone-in chicken.

Reviewed on Mar. 20, 2012 by Veronak

I made this chicken for Sunday dinner, I found it to be a little bit spicey but would definitely make it again (maybe using less pepper). This meal reminds me of the Jamaican brown stew chicken.

Reviewed on Dec. 06, 2011 by teri daley

This recipe is a keeper. Everyone liked it. Was fast to get it going on a busy afternoon.

Reviewed on Oct. 19, 2011 by summer888

This ended up way too dry. Had to use it for chicken salad. The flavor didn't seem to penetrate into the meat, either, though the outside of each piece was tasty.

Reviewed on Oct. 17, 2011 by mtorres3

My family loved this chicken. I did what one person suggested and added 1 cup of chicken broth. At the end, I removed the chicken to a platter and thickened the gravy to spoon over the chicken. Next time I will make rice to go along side this tosoak upthe excellent gravy. Thank yoy for such a wonderful recipe!

Reviewed on Sep. 21, 2011 by sam52687

Very good, had all the ingredients on my spice rack!!! Chicken turned out very moist&yummy! Left out the browning sauce....I would definately make this recipe again!

Reviewed on Aug. 07, 2011 by cherrylady

I will make this again tweeking it to our taste. The brown sauce adds no flavor, but made it murky and ugly -- I'll definitely eliminate that. I will use either the thyme or the basil, but not both. I will add onions and mushrooms, just because we love them. It was nice to come home from church and have dinner ready! As with most slow cooked meals, it smelled wonderful!

Reviewed on Aug. 05, 2011 by BossFanTwinsMom

Definitley one of my family's favourites! The flavours are excellent and I have used this rub to prepare the chicken in the oven and on the grill. I have also used chicken quarters instead of breasts. I use a Knorr Homestyle Stock to make the chicken broth, it is very handy and most tasty.

Reviewed on Jul. 22, 2011 by bereitbach

My family really enjoyed this recipe. I didn't have trouble with the chicken holding the seasonings. I was able to put it in the crock put before church and came home to a tasty meal.

Reviewed on Apr. 06, 2011 by pinkpromises

The chicken did turn out tender, but it did not hold the flavors or seasonings very well. Unfortunately, the gravy lacked taste as well.

Reviewed on Feb. 25, 2011 by glitterchatter

I'm surprised by the ratings so far. My family LOVED this. Very flavorful. Very easy. Definitely a crowd pleaser.

Reviewed on Feb. 11, 2011 by jenji79

Easy to make and tastes great. I used boneless tenderloins.

Reviewed on Jan. 24, 2011 by Motherofthe3littlegirls

I didn't care for this. Chicken itself wasn't too flavorful so we ended up adding some bbq sauce at the table to flavor it up.

Reviewed on Jan. 09, 2011 by rharkless

Very tender and moist. My daughter even fussed about how good it was, and that's unusual! Next time, however, I'll add more herbs and spices and definitely some salt. Still, it was very good!

Reviewed on Jan. 01, 2011 by 10sChick

Honestly, rather a boring dish. The chicken was very moist, but isn't all chicken done in a slow cooker? The meat captured none of the seasoning flavor itself, so I was counting on the gravy. Still had to doctor even that up quite a bit to have more flavor.

Reviewed on Nov. 30, 2010 by B Borawski

I have made this twice now. Once with boneless chicken breasts and once with chicken tenders. Each time yielding delicious results! I add peeled potatoes on top sprinkled with a mixed herbs (just some pre-made thing from a shaker) and it turns out melt in your mouth wonderful! I usually add a full cup of boullion as I don't usually keep broth on hand that I can just use 1/2 cup of and that gives plenty of juiciness to ladle over the meat.

Reviewed on Nov. 21, 2010 by Live2Cook

Great recipe. Moist oven-roasted chicken flavor. I always cut up the chicken and use the leftovers in a casserole the next day.

Reviewed on Nov. 07, 2010 by bjsilve0

We did not care for the flavor.

Reviewed on Oct. 11, 2010 by Anniemernies

Used skinless bone in chicken breasts - turned out so moist, just fell right off the bone. Tasted wonderful - like roast chicken! Will make excellent sandwiches as leftovers.

Reviewed on Sep. 11, 2010 by skymom747

Love this recipe! I cooked the chicken for 6 hours because the pieces were thick. It came out perfect. So moist and tender, we didn't need a knife!!

Reviewed on Aug. 21, 2010 by southerncook37

I substituted a whole chicken for the breast. Everyone liked it and ask for seconds. It was seasoned just right although next time I make this I will add some heat to kick it up a notch. It was a wonderful week night dish and using the slow cooker, dinner's ready when you get home!! :-)

Reviewed on May. 14, 2010 by Badgirl31

Very good, I actually added poultry spice and it might have been a bit too much. I love poultry spice though. This was excellent though. Very simple!

Reviewed on Jan. 05, 2010 by daddyspunkin_n_mommaspuddin

the chicken was too dry but I believe it was because the pieces were: 1) too big, and 2) I think it cooked faster than what I had anticipated (I forgot to factor in that I was using less chicken). The taste of the spices was awesome and the juices made a really good gravy... I don't eat gravy so, for me to say it was good... it was really good.

Reviewed on Sep. 17, 2009 by keagmom

This was wonderful!! Definately will make again and again....

Reviewed on Sep. 15, 2009 by izzyfry

I love this recipe. I use my elec skillet instead of a slow cooker or crock pot. I set it about 275 for about an hr or til the chichen is done. It comes out great!

Reviewed on Sep. 14, 2009 by tbcknc

This was so good! Thank you! I added onion salt instead of seasoned salt and it was great. I will make this again.

Reviewed on Aug. 19, 2009 by cooker321

I would love a very good recipe for a slow cooker chicken curry?

Dear "twincook". Of course you can use boneless, skinless chicken? However, you get a little bit of better flavor with bone-in.

You can NEVER go wrong with peppers, onions and garlic.

Reviewed on Mar. 27, 2009 by Live2Cook

I made this (without the browning sauce) and it was fine. But I prefer the Slow Cooked Lemon Chicken Breasts. But I will try adding the peppers, onions and garlic to both recipes next time.

Reviewed on Feb. 21, 2009 by twincook

Do you think I could use boneless, skinless chicken?

Reviewed on Jun. 29, 2008 by naturelovertk

I used a wild turkey breast and added peppers, onions and garlic. The next day, I thickened the juice with four, and added chicken base, a splash of red wine, a dash of sugar and a can of veggie broth. I served it over noodles, a few tomatoes and some swiss cheese. I thought it was fantastic! And I will use the rub again! Thanks for the great recipe!

Reviewed on Jun. 29, 2008 by eschorr

Is this chicken skinless? can you make it with skinless

thanks

sharon

Reviewed on Jun. 27, 2008 by Judy Warnock

Browning sauce simply adds color to any sauce or gravy. I don't believe it adds any flavor - just makes it deep,rich colorl.

Judy

Reviewed on Jun. 27, 2008 by Judy Warnock

Reviewed on Jun. 27, 2008 by Elizabeth96

I know of two.  Maggi and Kitchen Bouquet.  I like both of them.  Excellent in homemade gravies.

Reviewed on Jun. 27, 2008 by Obermiller

What is a browning sauce?

Reviewed on Jun. 27, 2008 by MamaPoo

 This looks and sounds yummy! I am going to have to try this. What side dishes does your daughter serve with this? Does she use the browning sauce?

Thanks for sharing...  I just love trying new recipes. The fact that you use the crock pot makes it more appealing to me. My DH works in EMS and our DS works in septic tank pumping business and they both work long hours. I have to be at work at 7:30 am so a crock pot makes preparing meals much easier for me.

Rosa