Wow this was sooooooooo sweet. Texture was great, and if you like Marsala wine this would be perfect for you. For me, I love chicken marsala, and I kept wondering where the mushrooms were :( I wanted to love this sooo badly!

I also shredded the chicken beforehand, but might chop it into small pieces next time - otherwise it looks kinda like, well gross. Tastes great though! Used some other suggestions - the roux in the beginning I thought was key (cooked butter and flour until light brown then threw in garlic and followed the rest of the recipe verbatim), and will add the aromatics next time. Threw in an extra can of extra sweet kernel corn, but will throw in another can of creamed corn next time - I like it sweeter. Will also go with Pepper Jack cheese next time and the Rotel was a nice addition. I didn't have any bouillon so I used chicken stock and that worked fine, but might use the bouillon for more flavor next time. I really liked this chowder (it's really easy) - I had someone hold my soup for a sec while I did something and I turned around to catch him putting a 4th bite in his mouth!

Truely a perfect recipe - for once I did not change a thing. I heeded other's advice and used low sodium soy sauce. Defintely the right choice, it was salty enough as is, I can't imagine it with full-sodium soy sauce! The meat had a very delicate but well rounded flavor, it's definitely unique to other French Dips that I have tried. I had to cook it for 13 hours to get it to the shreddable consistency that I wanted (I had to start at midnight the day before), but it was awesome that I literally had everything I needed except for the meat in my cabinet; I was so excited. Served on club rolls with provolone, and also sauteed one sweet onion, then threw it in with the broth to cook for 10 minutes. Soooo good!

I ended up making a different tzatziki sauce, but the souvlaki marinade is delicious! I don't have a grill so I had to sear the chicken on the stove, and the marinade made this delicious crust. So so good!

I like this way better with white than with wheat (but I grew up on white bread). The wheat drowned out the taste of the mayo/parm mix (so much for the hard work!) The tomatoes were soooo juicy and delicious after the broiling. The balsamic marinade makes the perfect kick. I did sprinkle some salt on top and I had felt like it was lacking a little before, so I added some feta on top this last time, and I think that is they key. I am addicted now! Also, toasting the bread first is also key, otherwise the heavy open faced sandwich will never hold up!

Hm I'll agree with other people about the oats - they really weirded me out, and I soaked them for a while as someone suggested! I thought it came out moist but the glaze was too sweet and there just wasn't enough flavor in the meatloaf. With some seasonings, this would probably be a great recipe. Maybe some Italian breadcrumbs. Looooved the idea of the mini meatloaves though! Served with mashed potatoes and corn.

This recipe was SOOOO good. I did use 1/2 sausage and 1/2 ground beef, a bay leaf when cooking the rice and a beef bouillion cube as well, as suggested by other reviews. I also had to add 1/4 cup more water, and simmer for an extra 6 minutes. My boyfriend and I cannot WAIT to eat this for lunch tomorrow, and make this again.

These are pretty tasty but the recipe calls for way too much sugar and vanilla. Five tbsp sugar and 1.5 tsp vanilla was plenty for me. Great recipe.

This came out soo so good. I didn't expect there to be enough liquid (I read the ingredient list like 5 times), but it really was fine. I brought some to work to share with a friend and found the empty tupperware with a post it note that said 'LOVE IT' on top of it. I increased the mushrooms. I used a pinot noir, which I believe is one of the best kinds of red wines to use for coq au vin's. Next time I'll break up the tomatoes, or make sure that they are completely submerged in the liquid so they break down. I also hate rosemary and used someone else's suggestion and used thyme instead. Worked out great. The chicken comes out soooo tender and the coating with the poultry seasoning is sooo good.

Well, it's not every day that your boyfriend actually takes the time to says "Wow, this is REALLY good". Four thumbs up for this one. I did have to add a little water though, after adding the cream cheese....delicious though.

I had been craving Chicken Marsala for a LONG time and inhaled this. It tasted exactly as I had hoped/remembered. Definitely double the sauce, and thicken if necessary. Also, I pounded the chicken so it was tender, and I think that made a huge difference. Served it with angel hair. The chicken itself was a little bland, so instead of the salt/pepper/oregano mix, I might try poultry seasoning next time.

Sausage soup with funky pasta, that's what my boyfriend calls it. This recipe is sooo good. I actually used a pound of sweet and a pound of hot sausage (I meant to take out a pound and freeze it for later), but it turned out fine. I used 2 cans of stewed tomatoes instead of chopped tomatoes and 1 can of fire-roasted tomatoes, forgot to add the sauce and a pound of tortellini. I always forget the tomato sauce but think that it would add a nice bit of body to the soup. I like to use something heavy like cabernet sauvignon (buy those 4 packs of little bottles if you don't drink red wines - perfect for cooking). Serve with some shredded parmesean cheese and a hunk of ciabatta bread - This soup is delicious!!

Really good!!! I am always skeptical about slow cooker chicken stuff because white meat tends to dry out the longer you cook it, opposite of all other meats. I only used 12 oz wing sauce and 3 big chicken breasts (I think almost 1 3/4 pounds) and didn't need to add any more sauce before eating, because there was plenty left. This made enough for 6 sandwiches. Served this with 'Absolutely the BEST Rich and Creamy Blue Cheese Dressing' on this site. I don't know if the chicken needed to be frozen, but in my paranoia over ending up with dry chicken, I bought and froze the chicken. It turned out really moist so I'm not messing with this one! I shredded it after 4 hours and cooked it for 1 more, and it was great. Tossed it back into the sauce and served it like that.

Really good!!! I am always skeptical about slow cooker chicken stuff because white meat tends to dry out the longer you cook it, opposite of all other meats. I only used 12 oz wing sauce and 3 big chicken breasts (I think almost 1 3/4 pounds) and didn't need to add any more sauce before eating, because there was plenty left. This made enough for 6 sandwiches. Served this with 'Absolutely the BEST Rich and Creamy Blue Cheese Dressing' on this site. I don't know if the chicken needed to be frozen, but in my paranoia over ending up with dry chicken, I bought and froze the chicken. It turned out really moist so I'm not messing with this one! I shredded it after 4 hours and cooked it for 1 more, and it was great. Tossed it back into the sauce and served it like that.

Ok I really didn't think this was going to be anything special. The grocery store only had this huge bottle of the dressing I wanted, so I got irritated and tried to make my own. I did what everyone else did and mixed the milk and the vinegar together and let it sit. After it turned into buttermilk I just mixed everything together and folded the crumbles in. So so good, I was shocked, I literally wanted to eat it with a spoon, but there wouldn't have been enough left for the 6 sandwiches (Slow Cooker Buffalo Chicken Sandwiches - great recipe).

Ok I really didn't think this was going to be anything special. The grocery store only had this huge bottle of the dressing I wanted, so I got irritated and tried to make my own. I did what everyone else did and mixed the milk and the vinegar together and let it sit. After it turned into buttermilk I just mixed everything together and folded the crumbles in. So so good, I was shocked, I literally wanted to eat it with a spoon, but there wouldn't have been enough left for the 6 sandwiches (Slow Cooker Buffalo Chicken Sandwiches - great recipe).

Pretty awesome (I don't eat onions but this got a 'This is trulely something special' from the boyfriend). The boyfriend thought chicken bouillon is probably better than beef, so we may not try the beef option better. The butter/bouillon didn't disperse so well, so I might cut cris crosses into the top or something, there's no way to really spread the onion out. I'll use Goya bouillon powder packets from now on as well, and sprinkle some on top. A splash of wine might do the trick.

Pretty awesome (I don't eat onions but this got a 'This is trulely something special' from the boyfriend). The boyfriend thought chicken bouillon is probably better than beef, so we may not try the beef option better. The butter/bouillon didn't disperse so well, so I might cut cris crosses into the top or something, there's no way to really spread the onion out. I'll use Goya bouillon packets from now on as well, and sprinkle some on top.

Sometimes you wonder if you mix a few things if it will taste like chicken and cheese, or will it turn into something magical. This tastes so good! Serious comfort food. I see what people are saying about the saltiness (I used Stove Top Chicken). This takes so much longer to cook than the recipe states, so I will probably cut the breasts in half from now on and cook at 400 for 50 minutes.

Actually quite good (my boyfriend will eat anything taco flavored). Used the Taco Seasoning I recipe which I love. Served this with refried beans, brown rice, black olives and sour cream. Really good!