I decided to put Lawry's seasoning salt on four boneless chicken breasts before layering the soup on top. I also put S&P on the carrots and potatoes, to season them a bit. I only had one can of condensed cream of chicken soup, so I put in about a cup of organic french onion soup that I had leftover in the fridge. I really got busy with the spices: chives, parsley, black pepper, onion powder, garlic powder, and a little bit of coriander. I liked the suggestion of putting Italian bread crumbs on top, so I did that during the last hour. I put the crockpot on high for four hours and then turned in down to low for the final fifth hour. Wow, what a tasty meal! It has a stew feel to it and the chicken is so tender, it is easily cut with a fork. The gravy came out amazing, full bodied and earthy. I did not have to thicken it at all. No knife is necessary with this meal. This dinner was excellent and so easy to do. I highly recommend it for busy folks. If you have a fairly new cooker, you can halve the cooking time for speedier results.

Reviewed On: Nov. 13, 2009

This recipe appealed to me because I love pumpkin and I love my slow cooker. What a let down. It smelled wonderful as it was cooking and it was done in about 3 1/2 hours. It turned out way too mushy and bland. I followed the directions to a T. It needs some sort of texture to make it a complete dish. I will try it again with some tweaks to the recipe. I would love any suggestions to make it a superstar in my repetoire.

Reviewed On: Nov. 10, 2009