Reviewed: May 25, 2012

It tastes really good, but the coating of the chicken was just awful to deal with. It didn't stick to the chicken well then when I fried it the coating started to peel off. I really had to work with it, but finally got it in the cooker and then the coating just started to come off even more. The taste though is really good. Made it with coconut rice and me and my husband really enjoyed the flavor of it all.

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Reviewer:

Effervescentpsyche

Reviewed: Apr. 7, 2012

I felt it was a little bland for my taste. I added some chili paste and a little bit of soy sauce for some kick.

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1 user found this review helpful

Reviewer:

dollface240

Reviewed: Jan. 18, 2012

Breading fell completely off the chicken just like almost everyone else.. Flavor was delicious though! Will make chicken different next time but will keep orange sauce. Perfect over rice.

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Reviewer:

merina

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Charlottesville, Virginia, USA

Reviewed: Oct. 31, 2011

I tried this recipe today and although I always follow a recipe to the T the first time I make it (I experiment later on) I quickly saw the frustration of trying to dip the chicken in the soup and I even tried dipping it in bread crumbs/flour after. I ended up dippig the rest of the chicken in bread crumbs and browning it..The rest was easy..

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Reviewer:

tryanyrecipeonce

Reviewed: Jan. 27, 2011

Blah - I won't make this again. It was just ok and took away from the whole concept of 'easy slow cooking meals".

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11 users found this review helpful

Reviewer:

Haley_Comet

Home Town: Ottawa, Ontario, Canada

Reviewed: Jan. 26, 2011

I went ahead and added white rice into my crock pot with the chicken and used the full can of chicken broth and orange juice.! It came out very tasty and is even better the next day!

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Reviewer:

futurevet2727

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Jan. 15, 2011

The same basic taste can be had quicker with less waste. Dredge 4 chicken breasts in seasoned flour , and fry up til done. Take 1.5 pint of heavy cream , a stick of thyme, and cook about 8 minutes for a sauce. Add 4 to 5 tbsps orange marmalade to sauce at the end, and stir til smooth-don't forget to remove the thyme stick . Season to taste. Spoon over chicken which is served on a bed of saffron rice. Same taste idea as original recipe though. Less time and less waste.

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Reviewer:

harrill7

Reviewed: Dec. 14, 2010

I really wish I had read the reviews and tips prior to cooking. The soup was a waste, it peeled right off in the pan. I almost used my deep fryer, it probably would have stayed on better if I had. I think I'll try to coat with an egg wash first, then basic flour mixture an then maybe use the soup mixture next time. Not to sure if I'll try this one again though.

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15 users found this review helpful

Reviewer:

cody

Reviewed: Oct. 29, 2010

I cooked this in the electric skillet and added the chicken soup to the broth and brown sugar instead of dipping the chicken in to fry. Also added rice. Quite tasty!

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13 users found this review helpful

Reviewer:

suzkenworthy

Cooking Level: Intermediate

Home Town: Culpeper, Virginia, USA

Reviewed: Oct. 27, 2010

This was very good. It had a nice taste but I did do one thing different....I added a nice slice of hot pepper cheese to it while the chicken cooked in the crock pot. I would make again even if I didn't add the cheese. Thanks for sharing!:)

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10 users found this review helpful