Reviewed: Nov. 20, 2008

This is the same recipe my grandmother showed me how to make 30 years ago. only if you don't cqare for rice you can make it in fifteen minuts on the stove top. just cut the chicken into cubes, cook in two tablespoons of oil until done, add a can of mushrooms, your same soup mix cook about five minutes on high, top with the cheese of your choice.

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SONNY

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Reviewed: Nov. 20, 2008

While I haven't tried this particular approach yet, I have, over the years made this same recipe in the oven. One of the single most important factors in having this dish come out well is not to let your moisture escape, either by lifting the lid of your crock, or lifting the foil in the oven. Often times, it interferes with the absorbency of the rice but also altering the heat factor. I found that warming the liquids made a big difference, but also the slower cooking time on low. I can't wait to try this in the crock!

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GypsyRoseDee

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Nov. 11, 2008

After reading countless reviews, I decided to stick with the original just to see how my family would rate this. I used regular white rice and cream of chicken soup because that's what I had on hand. My picky dh and dk's (15, 13, 5) gobbled it up! The only criticism I would have is that there was not enough rice to cover for the starch course of the meal for the teenagers. We'll definitely be making this again!

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WLAKE2

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

Not sure why this is called Parmesan Chicken, it doesn't taste like Parmesan at all. I left mine in the slow cooker while I was at work, the chicken was WAY overdone. I can't seem to find converted rice, so I decided to cook that on the stove separately. Instead of plain rice, I used liquid from the slow-cooker in place of half the water. I reeeally liked the rice, but my boyfriend wasn't thrilled. Probably won't make this again, and *definitely* won't cook it for 9 hours.

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CRAZYLEO

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Reviewed: Aug. 25, 2008

My family really liked this one. It is a keeper. I have a few mushroom haters, so I use cream of chicken.

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Jodi A.

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Reviewed: Aug. 5, 2008

My husband said "it's not that bad"; but me nor the kids liked this one.

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Mminmin

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2008

I have made this a couple times now, and every one LOVES it. I dont put the rice in due to picky eaters, and serve over egg noodles instead. Will make many more times

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Jenn9503

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2008

Very quick and easy meal that I was able to put together with on hand ingredients. The only change I made was to only use 1/2 pack of onion soup mix after reading all the reviews about the dish being salty, also only used about 1 1/4 cup of milk because that was all I had and 4 chicken breasts. I cooked it on high for just over 5 hours and the rice was perfect. My picky kids cleaned their plates.

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JenCarlie

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

The chicken tasted fantastic, but the rice/soup mixture was quite salt, and just kind of a mush.

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Marty

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Reviewed: Mar. 23, 2008

too salty, overcooked, dry. could have been the size of our slow cooker, but the taste just wasn't for us.

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skye22

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Aylmer, Quebec, Canada

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Reviewed: Feb. 4, 2008

Love this recipe!!! I omit the rice, add sliced mushrooms and chopped onions and put at least double the parmesan on top. After it is cooked I break up the breasts a bit into smaller pieces. We eat it on egg noodles or mashed potatoes. The family Gobbles it up!

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AbbasGirl

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

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Reviewed: Jan. 24, 2008

My rice was not mushy, I used a blend of wild, brown and white rice. But it was way too salty.

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kml

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Reviewed: Jan. 19, 2008

I did not like this recipe. It was rather bland and the rice ends up very mushy. I had to practically overdose it with pepper just so it would have some flavor. If I ever make it again, there will be some serious overhauling of the recipe.

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roshambo

Cooking Level: Intermediate

Home Town: Canoga Park, California, USA

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Reviewed: Jan. 13, 2008

I followed the recipe exactly, and this did not turn out well. The rice was mushy, and the chicken was dry. Not a very good crockpot recipe.

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SRIVEROC

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 4, 2008

This was a great recipe that you put in here and I really appreciate it. Thank you for sharing it.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Jan. 1, 2008

The whole family liked it. I only had minute rice on hand so I made a minor change. I used 4 large chicken breasts. Cooked on low for 4 hours then added 1 cup of minute rice and cooked for an additional hour. It problably could have handled a little more rice. It was soupy when we first opened it but it thickened up after sitting open in the crockpot for 10-15 minutes

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KELLEYL

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Reviewed: Nov. 20, 2007

Way too watery, I didn't even try it, but my poor husband was starving and he ate the whole thing. I was planning on cooking the rice on the stove but didn't do that once I saw the mess that was in the crock pot. I guess it tasted ok to my hubby but I won't be making it again.

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Keri Dameron

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 9, 2007

I liked the idea of it being a one pot meal. It only took 4 hours to cook and I added an extra 3/4 a cup of water. It was good but next time I'm leaving out the dry onion soup mix and adding green beans and French's Fried Onions....I will make it again.

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andray68

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Reviewed: Nov. 5, 2007

I hate to write this but this recipe was aweful- I love using the crockpot and you really can't go wrong: except w/ this recipe- The rice was under cooked and crunchy and the chicken was overcooked and dry. I tried to add more water at the end to soften up the rice, now it turned to mush, I couldn't even make it a soup-

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alynn

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Reviewed: Nov. 3, 2007

This recipe is very quick and used a lot of ingredients we had on hand. It is a good dinner when you're in a hurry but is nothing special.

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KIWIK77

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