Reviewed: Apr. 25, 2005

I added a little minced onion & garlic powder. Also didn't add the sour cream and flour until the last 1/2 hour of cooking time. Very good served with egg noodles.

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MOMMY2TRIS

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2005

I really like the fact that this is a very easy recipe to make. The chicken is very tender, but it was a little bland. I will definently make it again and try to add a little flavor to it.

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DBRENNY

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Coal Valley, Illinois, USA

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Reviewed: Apr. 10, 2005

Easy and tastes good too!

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 4, 2005

Unfortunatly, I did not really like this recipe. I thought it lacked flavour and basically had the taste of a piece of chicken with a can of cream of mushroom, nothing else. I guess for someone who is used to foods with lots of spice and garlic, this was really bland in comparison.

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Ani

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 20, 2005

I was very excited to try this dish, but I don't know what happened, as I followed this recipe to a "t" - except I used fresh mushrooms instead of canned and added a little garlic as per suggestions from other reviewers. It wasn't creamy, and was very bland. I let it boil off a little bit towards the end, but I still wound up with a watery and oily mess served over egg noodles that my boyfriend barely choked down and I had to add more salt to my plate than I ever would to any food to get it to taste like something. Sorry, but I was disappointed. EDIT: Well, I'll say this is a recipe that gets better with time. I had the leftovers the next day and they were better, and four days later, it actually is creamy, and not so bad. I'd give it an extra half star for staying power, except I can't give half ratings. Maybe I'll try this again.

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HDOEING

Home Town: Dallas, Texas, USA

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Reviewed: Mar. 15, 2005

Nobody liked this very much... pretty bland.

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casey

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Reviewed: Mar. 13, 2005

Tried this the other night for a family dinner and everyone agreed this meal was only okay. At the suggestion of others we turned the heat up on the slow cooker and took off the cover for about a half hour. I also seasoned the chicken with some Tony Chachere's seasoning and added in some basil and thyme. The flavor was good and slightly similar to another recipe on this site Chicken Danielle which is a bit more time consuming but far superior in taste to this.

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TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Mar. 1, 2005

Great recipe!!! So easy and very yummy! I added 1/2 lb of fresh sliced mushrooms instead of canned - that was my only change and just 'cause I had 'em. YUM!!

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WORKINMOM

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Reviewed: Feb. 21, 2005

I have made this recipe, only once, but will definitely make it again! The only thing that I did differently is to brown the chicken real good first, and added 1 cup of white wine instead of 1/2 cup. It was a real family pleaser! Two thumbs up!!

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YOURDOORSTOP

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Reviewed: Feb. 16, 2005

Gross, I dont know what I did wrong, but it was bland beyond comparison. I will admit we are not much of soup/casserole eaters. Usually our foods are lighter in taste and calories.

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THERESA R

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Reviewed: Feb. 10, 2005

I thought this was very good, but my husband didn't care for it at all. (Therefore we'll give it a 3 - I'd give it a 5, he'd give it a 1.) It sort of reminded me of Betty Crocker's recipe for Turkey Tettrazini. We used sherry instead of wine and halved the sour cream, but otherwise followed the recipe. I'd make it again although only when he's out of town! :-)

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CMHGUPTA

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 10, 2005

This was delicious. My husband is not a huge fan of slow-cooker food but I just didn't have the time so I made this recipe. He loved it! I served the chicken with extra paprika over eggnoodles. I will make this again!

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 9, 2005

I can't get over how easy this was, and really pretty good. I threw 2 very big frozen chicken breasts in the pot in the morning with the other stuff, and when I got home ten hours later it was so tender it was falling apart. Served over rice. I added some chicken broth and it was too runny, so ended up putting more corn starch in it. I didn't have any canned mushrooms, and didn't know what would happen if I added fresh, so I sauteed some fresh mushrooms after I got home and added them for the last half hour of cooking. The wine was a little overpowering, I would probably reduce next time 1/4 cup wine and 1/4 cup chicken broth maybe?

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ELLENEJ22

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Reviewed: Jan. 21, 2005

Excellent. Have made twice, both times served w/ egg noodles, have given out the recipe numerous times. My husband raves about it! The wine gives it a gourmet flavor.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jan. 19, 2005

This was delicious. I am glad that I was home all day because this did need to be stirred up a bit. It did start to look a little funny after a few hours undisturbed. This is completely worth it. Made egg noodles for the extra sauce and even added some provel cheese. Turned out great. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 6, 2005

Wonderful chicken! Even my 7 y/o gave it a mmmm not too bad. The wine was a little overpowering however, next time I think I'll cut it in half. I mad a few changes based on other reviews. I added sliced garlic, fresh mushrooms, sliced onion rings and used cream of chicken instead of cream of mushroom. Will definately try again.

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JESSICA202

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Reviewed: Jan. 6, 2005

This was very yummy. I might try it over noodles next time, as it had a lot of sauce which would make it nice.

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KRISTYNI

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Reviewed: Jan. 4, 2005

This was a decent recipe for the slow cooker. I might try to use boneless/skinless chicken thighs the next time because the breast meat was a bit dry. I had leftovers and it did taste better the next day after I shredded the meat and let it soak in the sauce. Per another reviewer, I sprinkled the chicken with some Emeril's Original Essence and ground pepper. Went great with a side of mashed potatoes.

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Dec. 28, 2004

Pretty good. I shared it with a co-worker of mine and she absolutely enjoyed it. This is my first time cooking anything in a slow cooker that calls for chicken and I was very surprised at how it turned out. Some tips that I could have kept in mind: Don't over season and add too much oregano if you plan to do so...it does make the flavor of the sauce a little weird - there is something missing from this too, almost a little bland - maybe adding some Emeril seasoning and salt would have added more spice...but overall it was pretty darn good. I would definitely make again for my boyfriend and I. Thanks for sharing.

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UYENANDSTEVEN

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Reviewed: Dec. 16, 2004

The chicken was definitely tender, and the flavor was alright. We all ate it fairly well, and it's a simple dinner (which is a big plus), but it wasn't spectacular. I was a little worried about it later in the day because it looked like the sour cream had curdled, but I suppose that's just the way it looked after not being stirred for a few hours. Decent recipe.

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MELS MARTINEZ

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Slow Cooker Chicken Parisienne

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