My whole family loved this dish, so it's a keeper! I used bone-in, skin-on chicken thighs ('cause that's what I had) that were still frozen when I plunked them in the crock-pot. I did follow the recipe as far as using the soups, but added a couple shakes of Fine Herbes and some fresh garlic and a shake or two of red pepper flakes. I also followed another reviewer's suggestion to remove the chicken at the end and broil it with the parmesean and that was delightful! I boiled some penne (because that's what I had), mixed it with the sauce that I defatted, and placed two or three chicken thighs on top for each serving. The chicken was so tender! Next time I will use boneless, skinless breasts, but it's good to know that I acheieved delicious results with frozen chicken thighs. I might even add the white wine or sherry (I used sherry this time) at the last hour because I like the taste, and I couldn't quite taste it this time, however, it was still delicious. I also might add some cream and/or cornstarch to thicken the sauce before serving (once it's done cooking) Thank you for sharing.
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