Great recipe! My husband and I really liked it. Make enough for leftovers - it's better the next day!! I made the following modifications: 1. 1/2 packet of ranch salad dressing 2. Used Texas Pete Buffalo Wing Sauce 3. 1 lb. chicken breast, 1 lb thighs 4. Added 1 cup chicken stock - will omit next time because the sauce was still too thin after 4 hours and had to thicken with cornstarch. I did not have to add the rest of the bottle. 5. Shredded chicken after 3 hours on low, it was already cooked through. Cooked on low for another 45 mins or so. My crockpot runs hot even on low. 6. Served melted cheddar cheese on huge crusty rolls with carrots and ranch dressing for dipping.

Reviewed On: Jul. 14, 2009

These are very yummy. I used croissant rolls because I was too lazy to look for puff pastry.

Reviewed On: Feb. 24, 2009

I made this last night and it was good and mushrooms aren't my favortie thing. I added Adobo to the chicken to flavor it, and a flew splashes of Sherry cooking wine. I also added a bit more Adobo on the mushrooms towards the end and the chicken and mushrooms were very flavorful.

Reviewed On: Apr. 27, 2006