I thought this dish was great and so did my family. The chicken was so juicy and not dry at all, I used 5 boneless skinless breasts and cooked on low for 10 hours (the whole time we were at work). The only changes I made was adding extra spices, not adding the sour cream until I got home which was right before we ate and partially shreaded the chicken. I served with wild rice and artichokes...it was a Great dinner that I will make again.

YUM! Absolutely delicious. My husband emphasized I needed to keep track of this recipe for future use. :) And said it would be great for when we have company. The only thing I did differently was I didn't make it in the slow-cooker. I browned the chicken in a saucepan with some olive oil, butter (just a bit of each) and garlic, as well as the spices mentioned. Then I removed the chicken to a glass pan and put it in the oven at 350. Then I sauteed the mushrooms in the same pan (more garlic and a bit more butter), then added the liquids. I let this simmer on low for about 15-20 minutes while the chicken cooked in the oven. Then, I transferred the sauce onto the chicken and let it cook another 25 minutes or so in the oven. I served it on a bed of rice, with a side of roasted asparagus. YUM YUM YUM! The wine's definitely the key ingredient.

EXCELLENT say no more!

I noticed some of the reviewers thought this was bland, so, I thought I would adjust the seasonings to be more flavorful. I used 4 chicken breasts instead of 6. I doubled all components of the rub except for the salt. I kept it at the same measurement. I heavily sprinkled the chicken breasts with the rub. I also sauteed the mushrooms in a little butter until they were golden brown before adding to the crock pot. This adds additional flavor. I did not add the sour cream at first because I did not want it to curdle or clump. I mixed the soup, chardonnay, mushrooms and covered the chicken. I cooked for 3 hours in the sauce. I then removed the chicken breasts and whisked the sour cream into the sauce until fully incorporated. I then added the chicken breasts back into the sauce and cooked for an additional hour. Boneless chicken breasts definitely do not need 8 hours to cook or they will be dry. The sauce was thick and very flavorful. The chicken was moist and delicious. I served with Jasmine rice and broccoli. Very simple to make and tasty! I'll definitely make again.

This recipe is so delicious. Tweaked it a bit, adding the sour cream in the last hour which was suggested by another. As well as shredding the chicken and putting it back into the sauce for the last hour.

This was just ok. The chicken breasts stayed together well but were dry even in all that sauce and overcooked in 6 hrs. Was a touch bland for my tastes. Only substitution was soaked shiitake mushrooms for fresh. Served with egg noodles that went well with the sauce.

Not sure what or if I did something wrong but I thought I followed recipe exactly and did not care for it at all. Chicken was dry and tasteless, sauce was bland and somewhat curdled. (Apologies to author -- it may just be my taste.)

I'd call this chicken stroganoff! I really liked it, as written, and so did the family. I figured that the chicken was going to be shredded since it cooked so long, so it wasn't the most visually pleasing dish! I served over egg noodles, and it was a delicious, hearty meal. I was able to get six 1 cup servings out of the recipe. Will make again!

The sauce had a good flavor. Cooked much faster than the recipe said it would.

This was the first crock pot recipe I tried. Added potatoes to it to make it a full meal. Next time I might try different spices because it tasted a bit bland to me.