Reviewed: Jan. 25, 2012

Gave this four stars after following some of the comments left by What a Dish! I placed 7 chicken legs (skin removed), carrots, potatoes, celery and red peppers in the crock pot, added approx. 2 - 3 cups chicken broth and cooked until the chicken was done. I pulled chicken out to remove meat from bones. While I was doing that I added frozen peas and corn (no need to thaw before hand) and a drained can of mushrooms. Once the chicken was shredded I replaced that in the crock and added a full can of evaporated milk mixed with the flour. I added poultry seasoning, garlic powder, lot of freshly cracked black pepper and a dash or so of tumeric. I let this cook for about 30 minutes. The final result was a creamy, hearty chicken stew that the family loved. It seems like many people have had problems with this recipe and it was making me afraid to try it. I'm really glad I did because I think the main problem with the original recipe is putting in the evaporated milk too early. With the suggested changes this recipe is certainly going into my monthly rotation.

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Reviewer:

lovetobake224

Reviewed: Dec. 8, 2009

I will not make this recipe again. I took all the advice on the reviews and it was still a waste of everything that went into the crock pot.

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3 users found this review helpful

Reviewer:

Cooke

Reviewed: Nov. 11, 2009

I saw on other's reviews that the sauce didn't really turn out. Somehow I thought this wouldn't happen to me. I followed the directions perfectly, but the milk separated and now it's a big mess. I might try to wash everything and make a sauce and another user suggested, but I still would not recommend this one.

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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Los Angeles, California, USA

Reviewed: Jun. 15, 2009

Printed this recipe months ago and finally tried it today. Wish I had read the reviews before making...Cooked according to directions exactly and the evaporated milk seperated. It was gross! Had to rinse the entire dish and make something else from it. Made a roux with flour, butter, garlic, pepper and chicken bouillon, then added chicken broth, and slowly wisked in milk, then added rinsed veggies & chicken to this to make a soup(google "chicken pot pie soup" for exact recipe). First time trying dairy in the crock pot - will chalk this one up to a learing experience.

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Reviewer:

LPINCKARD

Reviewed: Mar. 17, 2009

Very good! I had leftover cooked chicken breast from the night before and it come out perfectly. I added the milk and flour about an hour and a half before we ate. I think I will add a little less flour when I make it next time... it was just a bit too thick for us. Served it with buscuits!

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Reviewer:

erinleigh

Reviewed: Aug. 28, 2008

As with all the other reviewers...I found this recipe to be very tasty but the milk separated and made it look look awful. It was very runny as well so I added some flour to try to thicken it. Not sure that I'll be making this one again.

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Reviewer:

dollymama

Reviewed: Apr. 15, 2008

This was great! I made it twice in one week because everyone loved it so much! Both times I just used whatever frozen vegetables I had in the freezer and it was really wonderful. A new favorite for us!!

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Reviewer:

Nettie's Sister

Reviewed: Mar. 10, 2008

I followed the recommendations from "What a dish", and this turned out incredible! I followed her directions exactly, but the only thing I changed was I used 2 chicken breasts. I cut them into bit sized pieces about 4 hours into cooking. I also added a 1/4 cup of barley in the beginning. I added frozen peas and corn about an 1.5 hour before we ate, and added the evap milk and flour about 45 min. before. I probably will add that a little sooner next time. Probably at about an hour before we eat. This is one heck of a tasty recipe. We crumbled crackers into each bowl, and topped w/ a little sharp shredded cheese. Yum!! Will make again and again!

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Reviewer:

imaflipn

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Feb. 20, 2008

I followed a lot of What a Dish!'s recipe variation: I used three smallish boneless skinless chicken breasts, 2 cups of chicken broth, 2 cups of veg broth, around ½ tsp rosemary, several grounds of pepper, 1/4 tsp salt, and 1/4 of a large onion (chopped). I let this all cook on high for 2 hours, then I chopped the chicken breasts into bite-size pieces. I added 6 oz of mushrooms (sliced in half) and let cook for 2 hours on low. I added 3 potatoes (cubed) and 12 baby carrots. I let it cook another two hours, then I added a cup of frozen peas and let it cook another half hour. I mixed around ½ cup flour with a 12-oz can of evaporated milk and mixed around 3/4 of this into the stew and let it cook around 45 minutes longer. I was very good with homemade biscuits! I agree that you should NEVER add dairy in the beginning of slow cooking. I have found, though, that if you have something start to separate in the pot, you can stir in some sour cream to help bring it back together.

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Reviewer:

Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

Reviewed: Nov. 26, 2007

i followed the recipe exact. It was more like soup, and tasted like a sugar cube. I think the pearl onions made it far to sweet. I couldnt eat half the bowl.

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