I made this recipe in the crock pot, exactly as it appears. The meat was very tender, very tasty. But I made the gravy from the drippings, and it was awful! It was so bland. I added salt, but that didn't do it. I guess I needed to finesse the gravy more, but I don't have enough experience with gravy to do this on the fly. Maybe I'll try it again sometime, after I devise a new "gravy" plan of attack!

Reviewed On: Oct. 21, 2008

I had to double the sauce to cover 3 lbs of chicken. When doubling, I used a little less brown sugar. Also, I found uncovering the dish half way through baking, and even baking an additional 1/2 hour or so, thickened the sauce beautifully, and made it stick to the chicken pieces better. I liked it, and it was a hit with my husband (a very picky eater)!

Reviewed On: Aug. 15, 2007

I fiddled with the recipe quite a bit to make it more healthy. I used all whole wheat flour, cut the sugar to 1 cup, 3 egg whites instead of 2 eggs, applesauce instead of oil and added about 1/4 c. wheat germ and 1/4 c. ground flax seed. I would not suggest substituting all of the oil with applesauce. I think it makes the muffins stick to the liners. Maybe use 1/4 cup each? Also, watch the muffins carefully as they bake. Mine didn't need anymore than 20 minutes at 375. I overbaked them at 23 minutes. Finally, I would keep all of the sugar in the recipe unless you prefer your muffins a bit more tart. Overall, my muffins turned out ok. Nothing special, but still a good breakfast.

Reviewed On: Jul. 31, 2007