Sharon

Loved this, we will definitely make this a regular at our house

Anonymous

I added salt and pepper. Served with Hawaiian pasta salad and fruit. TOTAL YUM!

Anonymous

my family loved it.

I don't have a grill! I would love to make this. Can I broil?

Chef Heather (Food on the Table)

@Anonymous- Yes, you could broil, bake or saute these shrimp instead of grilling.

David

Very nice use if one of my favorite items. I could eat jicama all day. Throw a little lime and chile on it and I'm in heaven! What a nice recipe for something a little different.

Anonymous

I cut it up and added it to the"southwest side dish" and added a little pepper jack cheese

Anonymous

I cut it up and added it to the"southwest side dish" and added a little pepper jack cheese

Anonymous

ground beef

Anonymous

Chard

Anonymous

This burned some of the chicken in the ccrock pot on the lowest setting after 3 and 1/2 hours

Laura

I've done these several times. the best end result was in my Dutch oven. In the crock pot it did burn a little one time, I happened to catch it before it really burned. every crock pot is different and cooks different...I added an additional 4tbsp of water to the pot, this took care of the burning and it did not change the flavor at all. remember to keep liquid in your crock pot for recipes like this, add by the tablespoon so you don't risk losing flavor

Elizabeth

I was worried it was going to be too sweet, but with the onion soup it was fine. The kids loved it!

Anonymous

Looks nothing like the picture. Edible but not good.

Anonymous

love the touch of the sugar. Not a pork eater so I didn't add bacon. still delcious!

Anonymous

these are really good

Anonymous

Deliciously tender, however, more water needs to added to the gravy mixture. My gravy ended up being extremely thick and needed to be thinned out.

Steve

Chef Heather does the skin get crispy? What if I rubbed the skin with olive oil or butter would that crisp up the skin?

Nancy

I tried this and it was more like poached chicken, with little flavor.

Chef Heather (Food on the Table)

Hi Steve! While cooking the chicken in the crock-pot as described above won't yield a 'crispy' chicken as you are accustomed to, there are a few tricks you can do to achieve this out come. One thing is to sear the chicken before adding it to the crock-pot. This is easier to do with chicken pieces (legs, drumsticks, breasts, etc.) than a whole chicken. Simply, heat oil in a large skillet over high heat and cook chicken for 1-2 minutes per side and continue with recipe as directed above. Another option is to place some root vegetables (such as potatoes, carrots, parsnips, etc.) or balls of aluminum foil (like in this recipe http://www.foodonthetable.com/recipes/351839-crockpot-rotisserie-chicken) or a wire rack in the bottom of the crock-pot to rest the chicken on. This will prevent the chicken from cooking in it's own juices and help prevent the chicken from being soggy and to achieve a crispier skin. Another option would be to cook the chicken in the crock-pot as directed and then place the cooked chicken under the broiler for 4-5 minutes. And last another option is to try this recipe (http://www.foodonthetable.com/recipes/351953-crock-pot-fried-chicken) where you dust the chicken in flour and pour melted butter over it to get that crispy skin. Hope these tips help! Please let us know if you have any other questions!

cara

good

cara

awesome

Amy

Delicious! I removed the skin from my salmon and needed to broil about 5 on BOTH sides as the under side was still raw after initial time suggested in recipe. After broiling each it was awesome. I also sprinkled with a little lemon before serving. Side was roasted veggie medley, just a simple EVOO salt and pepper toss and in the oven for 30 mins at 400. Perfect healthy and yummy meal!!

Anonymous

dalmon

Theresa

Too much. Divide in half.