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Reviewed Red-Cooked Chicken with Assorted Vegetables

Monday, Jan 16, 2012 on Cooking Channel

"This recipe tasted pretty good, but it came out looking nothing like the picture. I cooked it for 8 hours on low as directed, and the chicken completely fell of the bones as I took it out of the slow cooker. We served it as a "shredded Asian chicken". There was really no glaze, just a liquid sauce. Not what I expected.""