I did this in the crockpot with the following recommended modifications: doubled the garlic, 28 oz can diced tomatoes instead of 14.5 z whole, additional 3/4 c chix broth, one sliced zucchini, and additional 1 T tomato paste. I did 1.5 tsp salt and .75 tsp white pepper. It took *forever* to get the potatoes cooked (12 hours on high?) - but maybe that's because the ol' crockpot might be dying on me - and then I added the cornstarch diluted in the milk. It was just ok. I doubt I'll be making again, for all that work.

Reviewed On: Jan. 11, 2011

I made the following changes, as suggested by others: (1) used finely chopped scallions instead of chopped onion, (2) added 1/2 c. thawed frozen peas, (3) added 1 c. chopped celery, (4) used rotini instead of seashells, and (5) used reduced calorie mayo instead of regular. I took it to a family BBQ, and for once, I hoped I had leftovers to take home. Delicious! Well done, TexasMomof2.

Reviewed On: Oct. 22, 2010

I made this for my company potluck, and sure enough - to my surprise - it got the thumbs up. I would make again.

Reviewed On: Aug. 30, 2006