I changed a few things to this recipe and it turned out delicious! As another reviewer suggested, I dredged the chicken in herbs/spices (paprika, fines herbs, thyme, Lawry's seasoned salt, garlic powder, black pepper and a little flour) then browned it in a skillet. Transfered that to the crock pot, then sauteed chopped onion, garlic and mushrooms in a little butter, added port wine and let it simmer for a bit to burn off the alcohol. Added that to the crock pot, along with low sodium cream of mushroom soup and 1/2 a chicken boullion cube. Cooked on low for about 6 hours. Served over rice. Had great flavor and nice brown color due to the browning of the chicken. Also, the longer cooking time made it super moist.

Reviewed On: Oct. 9, 2008

If you are looking for a moist, delicious, flavorful banana nut bread, look no further--this is it! My family loved it so much, we made it twice in one week. Each time it was devoured within a day or two. It was an especially big hit with my 4 year old--even with the walnuts, which I doubled. I added about a tsp. of cinnamon and a tsp. vanilla as well. This is the only banana bread I'll ever make.

Reviewed On: Sep. 27, 2005