recipe reviews for:

Slow Cooker Chicken Parisienne

“Chicken breasts slow cooked with a creamy white wine and mushroom mixture. This quick and easy recipe calls for just five main ingredients, yet is tasty enough to serve for company! My husband normally doesn't like chicken, yet asks for seconds whenever I prepare this. I spoon the sauce over the chicken and serve with rice or noodles.”

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Reviewed: May 1, 2012

Great! Very tasty! I added fresh parsley and fresh grated Romano cheese.

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2 users found this review helpful

Reviewer:

Adrian23

Cooking Level: Beginning

Living In: Merritt Island, Florida, USA

Reviewed: Mar. 1, 2012

I've made this twice so far and it's fabulous! Tastes even better the second day.

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1 user found this review helpful

Reviewer:

tabby

Reviewed: Jan. 25, 2012

Fabulous just the way it is. I used 2 skinless/boneless breasts and 4 small skinless/boneless thighs. They were frozen when I put them in the slow cooker on low for 7 hours. When it was almost done (one hour to go) I added artichoke hearts halved and increased temp to High. The chicken was done to perfection, the sauce was great and my husband loves it. Said, "Let's have this again next week". He normally is not too happy with chicken except fried.

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2 users found this review helpful

Reviewer:

Lizzi

Cooking Level: Beginning

Reviewed: Jan. 23, 2012

This dish turned out great, but probably because of the changes I made. I added about four ounces of cream cheese and YUMMY, it was so creamy and delicious after I tasted it with the cream cheese than when I taste-tested it beforehand! I also added about 1/4 cup of Parmesan, a little garlic, some sun-dried tomatoes (mostly for color) and about 1 tablespoon of Orrington Farms chicken seasoning. I didn't add the entire amount of white wine ... more like 1/4th cup than 1/2 cup. I cut up the chicken into large chunks instead of putting the entire chicken breasts into the pot and served it over buttered noodles. It was a hit! The cream cheese made it go from good to WOW!!!

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3 users found this review helpful

Reviewer:

norwich

Reviewed: Jan. 9, 2012

Followed the recipe exactly. As others have said, there was a funny taste to this that I could not quite place. It was bland on top of that as well. Will not be making this again. Sorry.

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3 users found this review helpful

Reviewer:

kimz11

Cooking Level: Expert

Reviewed: Jan. 7, 2012

Made this for a friend and my boyfriend, both with very different tastes in food. They both loved it, raving with their mouths full etc. I was worried it would taste too 'cream of mushroom soupy'; as my Grandmother would over do the 'cream of' soups in her cooking. But it really turns into a nice creamy sauce. I made it exactly as written and honestly it does not need a thing, except maybe salt and pepper to taste once it hits the plate. I think next time I make it, I will throw extra mushrooms in because I love mushrooms, and maybe a pinch of garlic powder, but it's not bland, even though it sounds seasonless. Try it. =)

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3 users found this review helpful

Reviewer:

joyfilledsoul

Cooking Level: Intermediate

Reviewed: Dec. 13, 2011

This was a great meal. These are the alterations I made. Used "healthy request" mushroom soup and used real mushrooms rather than canned. I did not cook the 6-8 hours as it did not need it. I would make again.

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3 users found this review helpful

Reviewer:

pinkbonbon

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 7, 2011

I'm not big on chicken but this was easy, convenient and very tasty. My husband loved it too.

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3 users found this review helpful

Reviewer:

SHSTRAHSBURG

Reviewed: Nov. 29, 2011

So quick and easy to assemble and really delicious. I served it over pasta with fresh steamed veggies.

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2 users found this review helpful

Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: Oct. 26, 2011

LOVE THIS. It is my go-to chicken and rice recipe. Sometimes I leave out the can of mushrooms since I'm not a huge fan of them but it turns out great anyway. My original recipe, which I got from my mother in law, says not to add the sour cream and flour until 30 minutes before serving. Good stuff!

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2 users found this review helpful