The reviewer gave this recipe 0 stars. This recipe averages a 4.01 star rating.
Reviewed: Apr. 14, 2005
Me and my fiance loved it, it made the whole house smell good. I added a bit of garlic. I had no white wine or white grape juice, I freaked out and was scared the recippe would be a disaster but it was great, I am going to make it again and add white wine. It was tender and juicy. It fell apart and that is how we like it. Thanks for the great recipe, i will be making this keeper again!
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Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA
Living In: Joliet, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Mar. 16, 2005
Very good. Chicken was tender but not dry and very flavorful with the sauce. Great, easy weeknight meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Feb. 5, 2005
This was pretty good. My kids loved it. It was very easy. I did not use 10 chicken breast halves which made it possible for extra sauce. I also love parmasan cheese so I added lots and loved the crunchy brown top.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.01 star rating.
Reviewed: Nov. 8, 2004
I'm giving this 3 stars because I liked it, but my husband did not. I made it by mixing all ingredients first and then pouring over chicken.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.01 star rating.
Reviewed: Nov. 8, 2004
Too salty for us... and we love salt. I made the sauce as written (soup + sherry) for our 4 breasts, but added just a pinch of celery salt (and no other salt to taste). The chicken was dry and tough. My first real crockpot flop.
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Oct. 31, 2004
As written I'd give it 4 stars. It was a really easy to prepare. Basically I just threw everything into the crockpot and went from there. I added some garlic, extra pepper and a little bit of italian seasoning to mine. BTW...I didn't have celery soup or celery salt. I substituted chicken soup and just skipped the celery salt. I also didn't have lemon juice. Anyway, really easy and really good.
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.01 star rating.
Reviewed: Oct. 17, 2004
The flavor for this one was okay. Someone recommended throwing in instant rice to cook in the sauce for the last few minutes. DO NOT do that. I did and it dramatically took away from the dish. Cook the rice separately.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Oct. 5, 2004
Easy recipe and Husband loved this. Gourmet touch with the Sherry and Cheese. Must remove skin and pat dry chicken to avoid thinning the sauce. Must use good quality dry sherry and fresh intense flavored cheese. No added salt needed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Oct. 4, 2004
I used 7 chicken thighs with skin removed and served this over tri-colored rotini noodles and it was delicious. Hubby really liked it - this is his type of dish. The very dry sherry I used really added to this dish. I used Campbell's brand creamed soup which seemed slightly less salty than my usual store brand. I did use the celery salt (just a sprinkle) and didn't find it too salty. My parmesan cheese was green and purple so I threw it out and used this intense extra sharp cheese I had bought from Costco. That turned out really well. Next time if I'm using chicken thighs I will use 9 or more as I had plenty of sauce left over this time. Fresh sliced mushrooms in this dish would be great. Will add that next time. But even as is, excellent dish. Nice sherry flavor.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.01 star rating.
Reviewed: Oct. 3, 2004
Typically I really enjoy recipes from this submitter, but this recipe was a unique bomb. I thought it tasted and smelled like cat food and I followed the instructions to a t, though I used 4 breasts with the bone in instead of 10 skinless boneless, which is about 15 dollars worth of meat. Husband said he'd eat it, but it was unbelievably salty and the flavor was just downright bad.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Aug. 12, 2004
This was pretty good and the sauce was great over mashed potatoes....Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Aug. 5, 2004
This is a regular in our house! I usually omit the celery salt and go easy on the regular salt because canned soups tend to add a lot of sodium anyway. I also add some instant rice in the last 10 minutes or so and it turns out great. This is great for working moms like me!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Aug. 3, 2004
I have fixed this twice now. Tried it on my husband then felt it was good enough for my daughters birthday. They have 3 children and all loved it. I added mushrooms to the sauce for the last hour.The gravy was wonderful and went great on noodles. Great crock pot receipe. I also used cream sherry as I did not have dry sherry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Jul. 31, 2004
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Jul. 26, 2004
Very good and very easy. I only used four chicken breasts but kept the same amount of sauce because I like my food saucy. Will definitely make again.
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Cooking Level: Intermediate

Home Town: Suffield, Connecticut, USA
Living In: Leesburg, Virginia, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.01 star rating.
Reviewed: Jul. 21, 2004
This chicken was not delicious it was dry and tastless. I would not recommend it!
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Living In: Flushing, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.01 star rating.
Reviewed: Jul. 17, 2004
The chicken is very tender out of the crock. It needed more pepper and a lot less salt. Next time I'll add a can of mushrooms to the mix; and I used bourbon instead of sherry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Jul. 8, 2004
I just tried this recipe today and it was delicious. I cut the recipe in half and only used cream of mushroom soup. Since I didn't have any dry sherry I used white wine as a substitute. When the chicken was done, I removed it from the pot and thicken the gravy with some flour and milk and included some onion flakes. Then I put the chicken back in the pot again to reheat. I made vericelli with this and when this was done I put in a tablespoon of butter and some garlic oil. Then, it's just a matter of putting some pasta on your plate and covering it with a piece of chicken and some gravy. Delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: May 24, 2004
This is recipe is absolutely wonderful. I recommend adding sliced mushrooms and garlic, and serving it over egg noodles. Fabulous!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Apr. 12, 2004
Tasty meal. I served over rice in my version of chicken a la king. I was worried about the sherry overpowering the flavor. No worries, mate. Everything turned out fine.
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