This was a good dish and my husband liked it, however I'm not sure I'll put the green olives in again next time. They were a bit overpowering I thought. I left out the red pepper b/c I didn't have any and added fresh sliced baby portabellas. I think almost any vegetable would be good added to this dish if you're like me and like veggies in your pastas. I also left out the rosemary simply b/c I forgot to add it. Maybe that's why it seemed a little bland and the olives didn't seem like a good fit. I marinated the chicken in Italian dressing before cooking too; personal preference.

Reviewed On: Dec. 21, 2009

This was great! It didn't taste anything like the swiss steak I'm used to, but it was still really good and worth making. My husband requested I make it again in the future. I added a green pepper and mushrooms because I had them on hand. I also only put in 1 can of diced tomatoes and then cut up two Roma tomatoes (again b/c that's what I had on hand). I didn't brown the meat ahead of time simply b/c I didn't have time and it was straight out of the freezer. I just threw everything in the slow cooker and turned it on high for 4 1/2 hours. I added 2 tbs of flour the last half hour to thicken it. The brown sugar adds just the right amount of sweetness to this dish. Very good!

Reviewed On: Dec. 8, 2009

The breading on the chicken was great. However, the mushrooms shriveled up to nothing. I made it again and left out the mushrooms b\c I didn't have any and it was still great. The 4 stars is b\c the mushrooms cooked too long. I would recommend adding extra liquid so they don't shrivel up or adding them halfway into the cooking process.

Reviewed On: Dec. 2, 2009