I would recommend adding the milk and flour at the end of the cooking time instead of the beginning. Mine floated to the top and then looked kind of gross when I tried to stir it back in. Also, next time I will use half as much wild rice. It soaked up all the liquid and I had to add more water. I will also try adding carrot and celery next time. I liked the subtle flavor and the way it made the whole house smell good. All in all, this was a keeper. I will be making it again, but with some modifications.

Reviewed On: Mar. 2, 2005

I must admit this is one of my all-time favorite crockpot recipes - I have it memorized! I place frozen chicken breasts in the removable part of my crockpot, mix all the ingredients together to make the sauce, and then pour the sauce over the chicken. It is easy to throw together the night before, and the chicken breasts thaw overnight in the refrigerator. In the morning, just pop it in the base and you're good to go. I serve it with mashed potatoes. Yum!

Reviewed On: Jul. 31, 2004

I left out the vodka - mainly because what I had on hand was vanilla flavored. I used the marinade on some flank steak and let it sit for a couple of hours in the fridge. It turned out great. The tequila gave it a nice earthy flavor, intensifying the steak's meatiness. The other ingredients seemed like a strange mix, but the result was complex and slightly exotic without straying to weirdness. Definitely repeat-worthy!

Reviewed On: Jul. 2, 2004