Excellent! Couple of changes I made: instead of cranberries, I added leftover dried pomegranate seeds (seemed more appropriate) and left about 1/2 of the water out. Also reduced carrots to 2. And added some chili powder to the slurry. YUMMMMM!

Reviewed On: Oct. 29, 2010

Made this yesterday. Sleepy gal aint kidding when she says it's crispy... almost too much for me, honestly, but the flavor is good and the chicken inside is fantastic. I brined the chicken in salted ice water for 2 hours, then soaked in BMilk for another hour before following the rest of the recipe as is. Excellent technique. I'll probably alleviate the pasty stage next time so that the crust isn't so crispy, but the recipe delivered as promised!

Reviewed On: Jul. 11, 2010

If you are ok with dinner looking a little like gruel, this is good. After reading the reviews, I did make the following changes: 1) used only 1 large can of cream of mushroom soup 2) used half that can of a mixture of wine and water to thin out, 3) used chicken thighs instead of breasts (they fell apart, which was ok) and 4) added a frozen package of broccoli with cheese sause on the top. I also added a lot of garlic powder to taste. It was a little "greuly": my rice did not stay hard but got a little mushy. I also had to stir it a lot to make sure the rice didn't stick to the bottom and sides of the slow cooker. Served with cheese on top, it's delicious, filling and yummy on a cold day, but not much to look at.

Reviewed On: Dec. 9, 2009