לאון

Love is just a power.
I'm ne'er him

Sharon

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

Anonymous

great

Anonymous

Great recipe the family LOVED. This one will be made again!

David

I used 1/4 cup of olive oil to lighten it up. I will use just a bit more balsamic next time. I might try some glazed walnuts and goat cheese for fun!

Anonymous

my family loved it.

Anonymous

Made this last night for the family and they really liked it. I used more fish because we are pretty hearty eaters here. I should have upped the lemon zest and lime juice to accommodate it but overall the flavor was great and it got a 4 out of 5 stars from the family. Next time I think Ill cook the mushrooms separately so the fish doesn't break up so easily. Otherwise it was easy to cook according to my 10 year old who helped make dinner. Thanks!

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.

Anonymous

Loved this! Will make again. Thanks. As mentioned above, he capers are referred to twice in the instructions. I added them at the end.

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

Stephanie

We're making this right now :D By the way, Ron Paul 2016

Anonymous

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

Margaret

great served with fried rice

Anonymous

Very easy and very tasty. I've always cooked our fish with just lemon, salt, and pepper. This recipe was a good change. I did use olive oil instead of butter, so it probably could have tasted even better. Oh, and I used store brand grated Parm, so I'm sure it's better with fresh grated. I will definitely be making this again.

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.

Reunna

What kind of sauce can I use with rice for this dish... I don't want to use the marinade since it has a lot of oil in it

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

awesome

Anonymous

so yummy! my fiance loved them!