definitely pay attention as it takes much less time!!

Made this for a family party using my own homemade sauce and it was a hit!

Turned out excellent, got lots of good reviews. Put meat in slow cooker, sprinkled flour, seasoned salt, pepper on it, mixed it up. Added vegetables (including frozen corn) and a packet of beef stew seasoning. 3 cups of beef stock 1/2 cup red wine, 1T worcesershire. About 9 to 9.5 hrs on low and it was chow time, served with thick slices of crusty bread.

First time ever making enchiladas/burritos. My 13 yr old said Can we have these again?? I said Sure. He said, Tomorrow?? I followed the recommendations of others, using 2 cans of sauce, no tomato soup, finishing in oven. I used chicken (boiled, shredded) instead of ground beef, the wife said ground beef wouldn't have been as good. Really enjoyed these!! Served w/and over rice, and the Honey Cornbread from here.

Very moist/sweet, just the way I like it!

People commented how delicious this was, including kids (teens). It's very good! When telling some friends about it, someone else overheard and said they actually braise the chicken in the marinade vs. marinating then baking or grilling. Might try that next. I used chicken quarters that were .49 per lb and half the stated recipe.

This was very good. It did not turn out as sweet as I thought (which might be good) even though I added another TB of honey and a bit more brown sugar, but nobody complained. Also dredged the chicken in flour, and kept chicken stock on hand just in case the sauce needed thinning. It did and I used less than half a cup of stock overall to keep the dish saucy, enough to still coat the chicken but also enough to drizzle over the rice. Served over basmati rice. Will make again!

Made this over the weekend for a "football Sunday" dinner. It was fabulous. Everyone commented on the wonderful aroma and we all couldn't stop eating it. Served on rye with creamy mustard, and a NY deli style (vinegar-based no mayo) cole slaw. Mouth is watering again!

I liked it, but pork tenderloin does cook fast even in a slow cooker! LOL. Keep an eye on it. I made this exact recipe and enjoyed the gravy, the kids thought it was "tangy" maybe due to the wine and soy sauce?

Delicious!

I'm not a fan of changing a recipe then rating it but in a rush I made something that was inspired by this recipe. All the same veggies, no butter, sausage instead of prosciutto, lots of cheese. Delish!

I defrosted some boneless chicken breasts (thought there were 3 or 4 halves in the pkg but there were only 2) and put them in the slow cooker, reducing the recipe since it calls for 6 halves. The house filled with an absolutely wonderful aroma. I used KC Masterpiece Original BBQ sauce and homemade Italian dressing. After a few hours on high I turned the cooker to low and let them sit until all were home for dinner. Taking someone else's advice I shredded/chopped up the chicken in the cooker about 30 mins before serving and let it absorb the sauce. Served on bread, it was divine. The family could not get enough, I wish there were leftovers for today.

This is very very good cornbread. I did not give it 5 stars though. I would give it 4.5 or 4.75 if I could. The reason is I am looking for a cornbread that is dense and moist and sweet. This is sweet but crumbly, not dense and moist. To the recipe's credit it could be me, my oven, or the type of pan I used. But I watched it carefully and after 30 minutes a toothpick came out covered in batter so I let it go another 6 minutes. Maybe it only needed 3? I will try a couple others from this site, they are very similar except they use baking powder, not soda, regular milk, not buttermilk, and vegetable oil, not butter. Coincidently if anyone out there is from the Rochester, NY area and has ever had cornbread from Beale Street Cafe, THAT'S the type of cornbread I'm looking for!

Made exactly as described, was pretty good. I was hoping for a crispier coating though. I did use a rack as some suggested. Trying to get close to fried fish crispiness without having to fry. Maybe panko would help?

It was excellent! I used A1 steak sauce in the meat mix and brushed the top with ketchup. I also sauteed the peppers and onions before adding them into the mix. Everyone loved it! It was served with roasted chunked potatoes, carrots, and peas (I surrounded the meatloaf with the potatoes from the start and added the carrots and peas about 20-30 minutes before the end).

I thought this was pretty good, I definitely like the idea of sweet fruit with pork. I used canned peaches with real syrup and after 15-20 minutes they turned to mush which the kids didn't care for. I think I could have added the peaches later to keep them more firm and just warmed through. Also the sauce was not as thick as I hoped after 20 minutes but the rice soaked it up nicely.

Stumbled upon this looking for something quick to make for dinner. I took the advice of many others and made a pan sauce after cooking the chicken and it was outstanding. I made my pan sauce by removing the chicken from the pan, adding a few tablespoons of flour and whisking for 2-3 minutes to create a dark brown roux, then adding 1 cup of chicken stock and whisking until thick, then adding 1/2 cup heavy cream and whisking. Salt, pepper to taste.

Mighty tasty!! Great recipe! I used a little extra cajun seasoning and hot sauce, and used Uncle Ben's converted rice. I also used thighs vs. breasts. I will make this again as soon as I get more fresh andouille from the local sausage shop. Can't wait to share this in the work lunch room. Made it again and the eaters raved about it. They all want the recipe. This is my favorite!