Took the suggestion of the Start a Tradition: Slow Cooker Sunday article and made this recipe today for Sunday dinner (lunch according to my oldest daugher). Okay, so it drives me crazy when someone reviews a recipe and has made so many changes and substitutions to the recipe, that they haven't made anything close to the original recipe - but here's what I did: Fixed a 3.19lb pork loin I had in the freezer. After rinsing the pork loin, I made slits and inserted 1/2 cloves of garlic about every inch or so, as suggested by another reviewer. I omitted the wine and used beef broth instead. Also, I wasn't sure about the taste of the soy sauce in this recipe, so I used worcestershire sauce. The house smelled fabulous when we returned from church! I did cook it on high for about 4.5 – 5 hours. The meat was terrifically moist and fell apart as I was cutting it. Using cornstarch/water, turned the juices into gravy. It was little on the salty side, but not sure if that was due to the substitutions I made. Overall, it was a great recipe and I definitely will be coming back to it again!!

Reviewed On: Nov. 1, 2009

Made the soup base suggested. Added two small bay leaves, left out the peas, and ended up having to add an additional carton of chicken broth. Had been craving chicken and rice soup all week and this was perfect!!

Reviewed On: Oct. 18, 2009

Threw in two small bay leaves. Great flavor! Eleven year old daughter enjoyed helping me chop up and saute veggies. Was terrific for the Classic Chicken and Rice Soup from this site.

Reviewed On: Oct. 18, 2009