After looking at the reviews, I made a few adjustments. I used a pinch of salt (about 1/8 t), 1/2 cup of sugar and 1 bag of the mini semi-sweet morsels. I cooked them in my over at 300 for about 20 minutes and then turned the oven off and left them there for about an hour. I also realized that when you make them in the summer they are mushier than if you make them in the winter.

Reviewed On: Feb. 21, 2008

I really love this recipe. It is so easy! I made a few changes based on previous reviewers. First I changed butter to olive oil, Second I added 3-4 cloves of garlic (minced), Third I sauteed all the veggies together with the garlic, Fourth I added a bay leaf. Fifth I usually make it a few hours early and let it simmer some. I added the noodles about 20 minutes before serving.

Reviewed On: Feb. 21, 2008

I have made this quite a few times over the past year. I have made just a few minor adjustments. 1) I use 2lbs of chicken breast 2) to deal with the dryness -> I cook the meal for about 5-6 hours on low rather than high. The chicken is cooked through, but it isn't dry. 3) To give it a little more flavor -> I add at least 3 garlic cloves, although usually 5 or 6 b/c my family really loves garlic. 4) To decrease the salt -> I use 1/3 c low salt soy sauce to avoid the really salty flavor. It wasn't too salty for me, but my husband said the first time I made it that it was too salty. 5) To thicken some sauce -> I take most of the sauce out of the crock pot and put it in a skillet. I add about 1-2 teaspoons (slowly) of corn starch to thicken the sauce. This has really made the difference in my opinion. We take the sauce and put it over the chicken and rice. With all of these additions, this recipe's really good.

Reviewed On: Feb. 14, 2008