This recipe came out wonderful. I like to have more broth or gravy than not enough, so I doubled all the ingredients (soup, milk, wine, spices). I read alot of the other reviews, and based on those, I used good thick boneless breasts, cooked on low for 6 hrs, then took the lid off for an hour and the sauce thickened up nicely. I also added 1/4 tsp of Thyme to the spices. I didn't add much salt since the cream of mushroom soup is pretty salty already. I served with a wild mushroom rice pilaf, and the chicken was fall-apart tender!!

Reviewed On: Oct. 30, 2009

I though this recipe was good, but i did make an adjustment or two. I added beef stock instead of water, and a can of sliced mushrooms. After 7 hrs on low it was fall apart tender, and I had about a 2-1/2 lb. london broil in my slow cooker. It left a great gravy to put over mashed potates that I served it with.

Reviewed On: Oct. 7, 2009