We liked this, but we did make some changes to the recipe. We added a lot of S&P to the raw chicken & we left the breasts whole instead of dicing them b/c we were hoping they would better retain their moisture & they did. We use organic products & for some reason there aren't organic condensed soups, so we used a 15 oz can of cream of tomato soup & a 15 oz can cream of mushroom soup (which is 'semi condensed'), leaving out the H20. We used canned mushrooms in place of the celery like other reviewers suggested. I think if our herbs were fresher it would have had a lot more flavor, but I'll admit it, we're cheap & we're using up what we've got! We took the chicken out of the crock pot, took a 1/2 cup of sauce, stirred in 2T of cornstarch & then poured that back into the rest of the sauce in the crock pot, turning it on high, stirring it occasionally to thicken it. We served this on a bed of penne & we topped it w/mozzarella (our son used goat's feta instead & loved that too). We have quite a lot leftover, so we're planning on working on adding more flavor to the sauce before we serve the rest of it later on this week. I was worried we were getting too liberal w/the S&P, but I think the H20 that comes out of the veggies & the chicken really makes the salt fade into the background, so don't be afraid to use a lot of seasoning.
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