I made this a couple of times. First I followed other people's ideas, filling cavity with onion, lining crock with carrot, celery, onion, adding some stock. This gave me chicken stew and was not wonderful at all. Second time I followed the directions and ended up with a yummy chicken, perfectly tender. Very easy, I'll make it again.

Reviewed On: Nov. 10, 2008

I have made this several times now. Like others I mixed the dry ingredients and moist ingredients separately and then combined them. I also tripled the struessel, filled loaf pan half way, swirled in half, filled the rest of pan and swirled in the rest of the struessel. Fabulous!

Reviewed On: Sep. 24, 2008

Absolutely delicious, low fat recipe. I made a few changes: I didn't have celery, so I used fresh red pepper instead, I added garlic, I have tons of home grown tomatoes and I used them, instead of tomato paste. I used baby bella and shitaki mushrooms, this was particularly important because they give less water than button mushrooms, but since I didn't use tomato paste I figured that would be fine. I used a bunch of different fresh herbs (didn't measure) from my garden, including basil, Italian parsley, oregano. Also, I added some cooked, chopped chicken. I almost forgot, prior to adding the chicken I used an immersion blender lightly, just to thicken things a bit more, but left the whole thing very chunky. The result was a soup that was a low fat, low carb meal! Thanks for the recipe.

Reviewed On: Oct. 7, 2007