This recipe came out great. The only change I made was adding a 1/2 cup of white wine at the beginning along with the butter and seasonings. However I didn’t cube the chicken as instructed. Instead I shredded the chicken like many other people mentioned in their reviews. But I guess I shredded it too much. It looked like tuna fish by the time it was done with all the stirring that was necessary to blend the cream cheese and condensed soup. But even through it didn't look to appealing, It still tasted awesome. Next time I will cube or not shred at all and just let the chicken fall apart on its own. Thanks for posting this recipe.

Reviewed On: Oct. 18, 2009

This recipe is great. I have been making oxtails in a regular stew pot for years (too cheap to buy a pressure cooker) and they just never came out tender enough. I tried it in my slow cooker for the first time using this recipe and it turned out great. I added potatoes, carrots and dumplings to the pot 1 hour before it was finished. The scotch bonnet I used was a lot stronger than I expected so next time I would just use half instead of a whole one. But it was still fabulous and falling off the bone. I will definitely be making this recipe again.

Reviewed On: Oct. 8, 2009