Reviewed: Dec. 8, 2004

This was my first attempt at using the slow cooker, and it was a smashing success! Following advice of other reviewers, I added 1 chopped onion, some garlic cloves and a bay leaf. Also I used fresh mushrooms. And finished it on high with the cover off. I had to work late so it ended up being on low for about 12 hours and the consistency and flavor were great. I can see using this as my slow-cooker base recipe, varying the flavors and ingredients a little bit each time.

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BECCABRIDE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 6, 2004

So easy! I used frozen chicken breast that I didn't bother to thaw. I followed advice and turned heat on high for last hour with top off to cook off alcohol. Next time I will use lots and lots of fresh mushrooms, garlic & maybe onion. Served over whole wheat spaghetti.

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LFIREBRAND

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Reviewed: Nov. 23, 2004

This was wonderful. It was the first dish I made that both my husband an I like. I did use chicken thighs instead of breast, and fresh portebella mushrooms instead of canned.

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BLONDEKITTY

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Reviewed: Nov. 19, 2004

I tried this with sliced onion and quartered apples, but the taste was "off". Maybe next time will use cream cheese instead of sour cream.Additional spices help.

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elfhelp

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Reviewed: Nov. 3, 2004

The chicken was very moist, however we didn't care for the flavor of the sauce. I think it was the white wine that overpowered it (will omit the wine if I make it again). I used golden mushroom soup instead of cream of mushroom & used fresh mushrooms.

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PEGAGRIF

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Reviewed: Oct. 29, 2004

I made this for dinner one night when my two in-laws were visiting. We all absolutely loved it. I did a few things differently, such as, I used Campbells Cream of Mushroom With Roasted Garlic soup; added one cup of chicken broth to crock pot; I used 7 chicken thighs (skin removed) and browned them in some olive oil and garlic before placing them in the crock pot, and when I placed the chicken in the crock pot, I put thin slices of onion atop each of them. I also added about 1/4 cup of cooking sherry. I cooked it on "low" for 7 hours, but for the last half hour or so, I removed the cover and turned setting to "high". I served the chicken and gravy over noodles. The chicken was falling off the bone! A truly excellent dish.

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BUCKAROONI

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Greenwood Lake, New York, USA

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Reviewed: Oct. 28, 2004

Sauce was delicious, but chicken was dry. Would recommend cooking 6 hours, not 8. Will definately make this again.

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BOYDONTHEHILL

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Oct. 17, 2004

This chicken dish is extraordinary in flavour and texture,I served with roasted and green vegetables,it was superb! Fit for a king,even though it was my husband,a friend and I we enjoyed the dish as if it had been prepared by a chef.

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RUMPLE123

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Reviewed: Sep. 3, 2004

Family loved it - might have been better with fresh mushrooms

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HARDROFF

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Reviewed: Aug. 19, 2004

This chicken was great, the sauce was delicious. I sprinkled the chicken with some garlic powder and seasoning salt along with the pepper and paprika since other reviewers said it was a bit bland. It came out really tasty. I added onions instead of mushrooms and served over egg noodles.

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LoveTo Bake

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Reviewed: Aug. 9, 2004

The chicken came out very moist and the sauce had a nice consistency to go with rice or noodles. I just felt it was very bland and needs something to give it some spicing up. I tried sprinkling some cajun seasonings in at the beginning, but it wasn't enough. I'll try it again though, it is worth playing with.

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LYNNE119

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Reviewed: Aug. 5, 2004

OUR FAMILY REALLY ENJOYED THIS RECIPIE. I DID ADD ABOUT A CUP OF CHICKEN BROTH TO THIN THE SAUCE A BIT. I ASLO ADDED GARLIC SALT AND MRS DASH. EXCELLENT, WE WILL MAKE THIS AGAIN.

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CUDDLEBUGS3

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Reviewed: Jun. 26, 2004

It was good but a little bland. I don't think I will make it again.

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DTVONDRA

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Reviewed: Mar. 18, 2004

This was very good! My family enjoyed it and it was sooo simple!

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JUDY MALLORY

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Reviewed: Mar. 10, 2004

I really liked this, but I did make a few changes. I used Golden Mushroom soup instead, added a chopped onion and two cloves of minced garlic. I put in the crockpot around 10 this morning and at 3 I took the cover off because it tasted wine-y (I used "Two-Buck Chuck" Chardonnay). Then at 4 I took the chicken out and shredded it-- it was really moist and tasted great then-- and put it back in the pot. I just reheated everything and then served over brown rice. It makes a ton this way and no left over sauce as it's all together-- this made 8 cups! Letting some of the wine cook off in the last hour is key I think. Really good consistency with the shredded chicken-- before I shredded it the sauce was a little thin. The only reason I'm giving it a 4 star is because I don't think we would have liked it with the cream of mushroom and we did have to add a bit of stuff.

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STORMYSHORES

Cooking Level: Intermediate

Home Town: Munising, Michigan, USA

Living In: Suffolk, Virginia, USA

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Reviewed: Mar. 2, 2004

This tastes like a dish from a four-star luxury restaurant! We adored it! We used skinless, boneless chicken thighs and seasoned with Emeril's Original Essence mix instead of paprika. The chicken melted like butter in our mouths. This is going into permenent 2 week rotation at our house. Thank you so much for sharing!

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SAMANU

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Reviewed: Feb. 26, 2004

Simple, easy to do, and hard to screw up. i added a few fresh herbs, and a couple of slugs of sherry, and served over wide egg noodles.

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AESYLIN

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Reviewed: Feb. 10, 2004

This is so good and so easy!!!!! I couldn't believe the flavor! I added fresh mushrooms, instead of canned (like the flavor better) and followed everything else exactly as written. A+ This will be made in our house several times a month....GUARANTEED!

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JHOOBSTER

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Reviewed: Feb. 8, 2004

No one in my family cared for this. It had the consistency of wall paper paste and tasted about the same. We're pretty picky eaters though and it was my first attempt to cook something in a slow cooker. I added baby portabello mushrooms and fresh chopped garlic to give it a little extra something. Still lacked in the flavor department. It did make the house smell good.

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SWINSTEAD

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Reviewed: Jan. 8, 2004

I really enjoyed this recipe. I used fresh mushrooms, also, and I shredded the chicken in the crock pot. The bonus is that the next day, I added the leftovers and the cooked rice to some chicken broth, and I had a very filling and very good soup.

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