Reviewed: Aug. 25, 2008

This is one of the easiest and tastiest recipes I've had! I did not have sherry but had some white wine on hand so I used that instead and I only had 6 chicken breasts but in a pinch that had to do. So I tossed everything in the slow cooker and when I came home, I had a fabulous dinner waiting. I will make this one of my regular dishes.

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jzack

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Reviewed: Aug. 25, 2008

My hubby and I LOVED this recipe! I had followed some other reviewers' suggestions, by adding heavy cream. I had also scaled down the recipe for our smaller family, and used only one can of cr. of chicken and 1/2 can of heavy cream. It was AWESOME!

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Mommy of 2

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2008

Used 1/2 can chicken broth, 1 can cream of mushroom, 1 can cream of chicken, cut two stalks celery, half an onion, and 7 cubed potatoes...it was great! Cooked on low for 10 hours.

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JEN

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

I used the suggestions of a previous review and omitted the celery salt and cream of celery soup. Instead used one can of cream of mushroom and the a soup can full of heavy cream. Yummy. A great comfort food, I served over rice with some steamed veggies and put a little of the sauce all over.

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JenCarlie

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

Outstanding! We are in the middle of a kitchen remodel and I'm looking for quick easy meals. This was quick and delicious. I could not find the paprika, so, I put in some garlic powder instead.

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Fon4

Cooking Level: Intermediate

Home Town: Lisle, Illinois, USA

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Reviewed: Aug. 5, 2008

I have used this recipe a couple of times but today I used white zinfadel (1/4 cupe or so )and a small sliced peach. It came out with just a tinge of fruit flavor and a very slight sweetness.Becasue the sauce was thin I just thickened it with corn starch. It is indeed a "company" dessert. Fast prep which is always appealing!

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Frances Manion

Home Town: Coolidge, Arizona, USA

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Reviewed: Jul. 2, 2008

This is a good crock pot chicken recipe. I follow the recipe as written and it turns out nicely.

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Cris

Cooking Level: Expert

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Reviewed: Jun. 28, 2008

This is a great, creamy, flavorful recipe! So easy and great served with rice. The only change I made to the recipe was to slice an onion and place it on the bottom of the slow cooker before I added the chicken and sauce. The onion becomes so moist and adds a delicious sweetness to the dish! Very yummy!

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October Road

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: May 13, 2008

Like a lot of reviews said, I used already seasoned cream of chicken soup but I used 2 cans for 4 chicken breasts. I used about a can of water mixed in and cooked for 10 hrs. on low. Towards the end I added shitaki mushrooms and a splash of fat free half and half! My husband didn't even know it was made in a slow cooker, it was moist and delicious. My only change next time will be to use low-sodium soup and add my own spices. It might take a few more minutes to prep but will be better overall.

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KStaudt

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Reviewed: Apr. 24, 2008

I thought it was pretty good. My only problem is that I think that it sat to long. I leave at 6:30am and do not get home until after 7:30 pm, so I think it sat on the "warm" setting to long. But all in all, I really liked the taste of it. This was the 2nd recipe in my crock pot. I think that I might add some additional seasonings next time I make it.

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AlisaHellman

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Apr. 15, 2008

I made this tonight it was very good, everyone really injoyed it. Thanks so much!

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aerdna169

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Reviewed: Apr. 14, 2008

This is one of my favorite meals, although I have seen it in several cookbooks, your variations make it delicious! Thanks for posting this recipe.

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Mary Winterfield

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Orem, Utah, USA

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Reviewed: Mar. 22, 2008

what to say about something that was about as ordinary as canned soup! It was easy to make, like everything else you place in a slow-cooker, but lacked the bite and flavor I expected from a slow cooked meal.

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Grill Sergeant

Cooking Level: Expert

Home Town: West Jordan, Utah, USA

Living In: Grovetown, Georgia, USA

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Reviewed: Feb. 21, 2008

A very easy recipe which I will use often. I had leftover rice, so used the full recipe for 12 servings for two people, only decreasing the chicken to three large breasts. I added about 10 oz of fresh mushroom quarters and one chopped stalk of celery about an hour before it was done. I made another dinner with the leftovers, heating up the chicken and sauce and adding Bisquick dumplings. Great!

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vinebridge

Cooking Level: Intermediate

Home Town: Scarsdale, New York, USA

Living In: Healdsburg, California, USA

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Reviewed: Jan. 21, 2008

I will probably make this again, it is very easy. But next time I will probably add more seasoning to the chicken - we thought the chicken was a little on the bland side.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Dec. 20, 2007

Recipe as is, is kind of blah. I added a chopped onion and some mushrooms. I skipped the cream of celery soup and used a whole can of cream of mushroom. Also, I added about 1 - 2 cups of heavy cream and this MADE the recipe. First time I made it with my alterations, second time I didn't have the cream and the chicken felt sticky in my mouth, and my husband said it was just like I made real chicken broth because of the texture of the chicken. ADD Cream, and some chopped veggies and serve over a bed of rice pasta, and it's to die for!

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Stepharoo

Home Town: Burlington, Ontario, Canada

Living In: Waterdown, Ontario, Canada

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Reviewed: Nov. 7, 2007

This was pretty darn good for a slow cooker/canned soup recipe. I realized that I wasn't going to be able to make what I had planned for dinner, so had to look for a recipe I could cook in the slow cooker. I used low sodium soups and Spanish smoked paprika. My daughter thought it was bland, but I think she just likes more salt than I do. I served this with rotini whole grain pasta, baby carrots and broccoli, and I would make this again. The sauce is a bit thin, so I might thicken it next time.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 18, 2007

This was delicious! I altered the recipe to what I had on hand. I used 3 b/s chicken breasts. I squeezed bottled lemon juice over each one and sprinkled liberally with salt, pepper, onion powder (didn't have celery salt) and hungarian paprika. I used 1 can cream of chicken, 1 can cream of mushroom and omitted the sherry substituting water, I then sprinkled each breast with shredded parmesan cheese and parsley. I cooked on high 5 hours and during the last hour I added a box of frozen steam fresh asparagus that I precooked for 3 minutes in the microwave. It really made the dish pretty and delicious. I made Rice-A- Roni parmesan and herb rice and served the chicken breast over the rice with lots of the gravy. The chicken was fork tender and very moist! There was just enough for 2 adults a 2yr old and 3 yr old. I will definitely make this again! The kids loved it!

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hcraley

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Reviewed: Jul. 23, 2007

This recipe really earns it's name. It's so good you can make it often and the family doesn't get sick of it. Very quick to prepare.

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GREYHOUND MOM

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Reviewed: May 30, 2007

This recipe had mixed reviews, but I gave it a try and it was AMAZING! Followed everything exact, except I didn't have wine or sherry, so I put water, which I was worried would ruin it. It came out GREAT! I used 8 large chicken breasts and cooked it for 10 hours on Low. Served it over rice with french cut green beans and crescent rolls. DELISH!

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Amanda

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Chicken Delicious

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