About this recipe: I couldn't find a slow cooker recipe for chicken that was quite right, so I made one up and it has been a hit in this house! Browning the chicken first avoids the unappealing pale chicken that's common when you cook it in a slow cooker.
The chicken comes out very tender, simply pulling apart, and the lemons really infuse through it (I left the rinds on the chunks of lemon). However, overall, it is not highly flavoursome. I probably needs a little more in the way of herbs and spices. I added some carrots to the veggies and the stock was good but, once again, a bit bland for my taste. My Morphy Richards slow cooker has a removable non-stick bowl and that made the browning process tidy but the chicken is difficult to brown on all sides because it slips into a stable position; on its side is not one of them! I used 2 cloves of fresh garlic in mine. - 06 Feb 2016
After reading the other review, I decided to use boneless skinless chicken. I used fresh thyme and lemon but felt the sauce was too diluded. I even tried to add a little creme fraiche to give it some extra flavor and body but that didn't help. - 12 Jun 2008 (Review from Allrecipes US | Canada)
This was a good recipe. My only modification is to remove some of the chicken juices throughout the cooking process. Otherwise use just have a boiled chicken. This is true for all crock pot whole chickens. - 05 Jan 2009 (Review from Allrecipes US | Canada)