Not sure if you can tell by the picture above just how juicy this chicken is, but it’s fall-off-the-bone tender and ridiculously juicy. Here’s what you need to throw together in the crock pot:
- 1 (5-lb) whole uncooked chicken
- 1/2 cup chicken broth
- 1/3 cup soy sauce
- 1/3 cup olive oil
- 1/4 cup honey
- 1 tsp. Worcestershire
- 2 tsp. balsalmic vinegar
- 2 tsp. lemon juice
- 3 cloves garlic, minced
- Rinse off the chicken and empty the inner cavity. Pat chicken dry with a paper towel. Peel back (or remove) the skin over the breasts. Place inside the crock pot.
- In a bowl, mix together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsalmic vinegar, lemon juice and garlic. Pour mixture over chicken and cover.
- Cook chicken on LOW for 8 hours or HIGH for 4 hours. (I check back every so often and baste with the juices, too!)
When the chicken is finished, you can shred or cut up the meat – it’s super tender. My family likes it served with jasmine rice and broccoli but can go with any side dishes! Yummm! Also, any leftovers freeze great!