If I could give this 10 stars I would. I LOVED it and so did my husband. I had some friends over for our annual winter food swap...I had this cooking on the counter...every one of them commented on how delicious it smelled. This was the best thing I have ever made in my slow cooker. I even had a friend of mine stop by this morning to pick some up for lunch! I read the other reviews and made some changes...I used 2 cans of cream of chicken soup and half a can of cream of celery. I also used chicken breast tenderloins and added them frozen. This made a huge difference. By the time it was done...the chicken was just falling apart. I added 1 jar of chicken gravy and 1/2 can of chicken broth. It looked like a bit too much liquid but when I added the dumplings, it thickened right up. Also, instead of tearing the dough for the dumplings, I flattened the dough out and cut it into strips and added them the last hour of cooking. I also added ground pepper, garlic powder and onion owder and served it with a sprinkle of paprika. This is definitely a keeper. Perfect food for the fall and winter!!

Well....not too often do I read a recipe and make it the same day but these looked so good that I had to try them. I did not make them with yellow cake mix but with Triple Chocolate Fudge cake mix and chocolate frosting. You MUST freeze the cookie dough in order for it NOT to bake along with the cupcake batter. My oven is brand new so my baking time is pretty accurate. I baked for 18 minutes. You have to remember that the batter will continue to cook after you take them out of the oven to cool. These are definitely a keeper...so cute and fun! I will make them again!!

It bothers me to no end when people give recipes less stars than it deserves for dumb reasons like my kid doesn't like shrimp...then don't make a shrimp recipe. But anyway.....this recipe is so deserving of all 5 stars. It is healthy, flavorful and so easy. Wonderful recipe..it is now a staple in my weekly menu.

I have made these about 6 times in the past 2 weeks and they get better each time I make them. I even brought them to a Christmas party at my husband's firehouse and everyone loved them. People LOVE this recipe and they are so easy to make.

It is really a shame that people who simply did not care for the cut of beef suggested by the person who submitted this recipe gave this a low rating because the rub itself is fantastic. The blend of the brown sugar and the 3 pepper flavors is phenominal. If you do not care for flank steak or flat iron...just use a different cut.

I made this last night. It was my first time using a slow-cooker ever! It came out really good. It was so tender and moist that I couldn't lift it out of the pot..it just fell apart. My husband loved it. I didn't put the foil balls on the bottom..I quartered an onion instead and placed them at the bottom with the chicken on top of them. I used the paprika and added onion powered and garlic powder. It was great! Oh and it only took 4 hours on high for a 3 1/2 pound chicken.

OMG! This dish is so good! I am Greek and grew up eatting my pasta with grated myzithra. I food shop at a huge Greek supermarket in NY so finding it was no problem at all, You have to make sure the butter is a rich caramel color before you add it to the pasta. It makes a difference. Myzithra is very salty but it balances out very well with the sweetness of the butter. I would give it 10 stars if I could! Great recipe!!!

I got this recipe from Kraftfoods.com. They are good but a bit too sweet.

LOL...okay...I admit..I looked at this recipe and was like..no way...but I made them and they are actually really good. The peanut butter takes on some of the taste and heat from the peppers. It reminds me of the peanut sauce you make for chicken saytay. Try it...different but good.

Okay..you have to like onions to like this recipe. I used a mixture of onions..white, shallots, scallions and leeks and I only used enough olive oil to just coat the bottom of my saute pan. Also instead of water I used 1 cup low sodium chicken broth and half a cup of heavy cream. I didn't have basil for some strange reason so I added thyme and 2 TBS balsamic vinegar. I don't like parm so I topped it with pearl mozzarella. I know I changed the recipe around...sometimes I get carried away....