Reviewed: Dec. 16, 2003

added some red potato chunks and slow cooked it for 5 1/2hrs Used chicken broth instead of white wine.

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WICKETMIKE

Cooking Level: Beginning

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Reviewed: Dec. 15, 2003

Fantastic! I substituted for Cream of Chicken and it still worked wonders. Makes the home smell wonderful too!

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BEACHBELLA

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2003

I've made this twice now and love it. I also added garlic and onions.

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ALITSTER

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Reviewed: Nov. 12, 2003

Yum. The flavor of the sauce is similar to something my mother makes. I love the fact that I can just throw it all in a slow cooker! I served over rice.

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AMYFRENCH

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Reviewed: Oct. 27, 2003

This was awesome! Highly recommend!!! I scaled this down to 3 and substituted sour cream for the cream cheese. I added buttin mushrooms (sans liquid). Bon appetite!

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Sheldyn

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Reviewed: Jul. 11, 2003

I see that many people really enjoyed this dish. However we found it to be just O.K. I took some advise from past reviews and added garlic and onions. I did use sliced fresh mushrooms, as opposed to canned, which turned out well. But the overall dish just wasn't fabulous. I would not serve this at a dinner party. But it was ok for just us family. IF I make this again, I will use chicken thighs for better consistency and flavor. I served this over buttered pasta with fresh parsley. But I would suggest white rice. Garlic bread did pair nicely.

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Jenny

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: May 24, 2003

This turned out very well, the only thing I did different, I added some garlic. The kids ate it up! I cooked this on a night I worked, and hubby served it, and there were no leftovers! This is a great recipe for us, as hubby can make it too! Will definately make this again!

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TROUBLEINA

Cooking Level: Expert

Home Town: Dale City, Virginia, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: Apr. 26, 2003

Pretty good! I took note that other reviewers complained of it having too strong a wine flavor, or being too tangy, and with that in mind, I took the lid off the crockpot for the last half hour and turned it on high. I think this allowed more of the alcohol to evaporate, and the resulting dish was milder than previous tastings during cooking. (It also thickened the sauce nicely.) The chicken was very tender, perfect! I'd add more mushrooms next time.

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bizarrogirl

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Reviewed: Mar. 10, 2003

THIS WAS GOOD. TASTES LIKE A CHICKEN STROGANOFF.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Feb. 18, 2003

Thank you Judith for this wonderful, simple, easy and oh so tasty recipe. My hubby just loved it and my picky eaters loved it as well. We served it over buttered/parsley noodles and it was a winner! The only thing I did different was my chicken breasts were frozen(I forgot to take them out and thaw them) I placed them in the crock frozen and they cooked up just wonderful with no extra time needed to the cooking time.

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Brooke

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Brunswick, Ohio, USA

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Reviewed: Jan. 22, 2003

My mother used to make this meal and I was glad to find the recipe so I could make it. It is so easy and delicious. Lissa

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LISSA3

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Reviewed: Jan. 7, 2003

Added some garlic and pepper - very good outcome. Easy, filling and tasty!

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ZOOTEROO

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Reviewed: Nov. 21, 2002

I was very excited to try this recipe! Unfortunately, it was quite disappointing. It was very bland. We had to add tons of salt to give it any flavor at all. The chicken was very tender, but the soupy mixture did nothing for us. I don't plan to try this recipe again.

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HDUGAS286

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Reviewed: Oct. 24, 2002

Yummmmm.... I have also had this recipe with julianned carrots too.

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BSELBY2227

Cooking Level: Intermediate

Home Town: Maple Valley, Washington, USA

Living In: Covington, Washington, USA

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Reviewed: Oct. 16, 2002

YUUUUM!! And easy! Thanks for sharing this, my family raved about it...

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HISANDTHEIRS

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 21, 2002

Wonderful, and so easy. I made this for company, served over aromatic rice with fresh rolls and a green salad. It was delicious and everyone had at least two servings!

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LORIEODONNELL

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Reviewed: Sep. 20, 2002

We were a little disappointed in this recipe. It was very quick to prepare aside from the normal time in the cooker and the chicken had the perfect consistency, but it had a funny taste. We enjoy dishes with wine in them and creamy sauces, however, this dish had a very sour taste to it. It wasn't a taste of the wine and our sour cream wasn't bad, but the combination in the slow cooker made an almost unbearably sour taste. Our daughter wouldn't even eat it complaining of the acrid taste.

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2002

A very tasty way to slow cook chicken! This was my first meal prepared in my new slow cooker, and I'm glad I chose it. I did follow some of the other reviews, and only cooked it for 6 hours. That seemed to be perfect. I also browned the chicken after seasoning it and added 3 cloves of fresh garlic. I used low fat sour cream (and cut it down to 1/2 cup) and that worked just fine. The sauce was great over rice as well.

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YECATS!

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Reviewed: Jul. 12, 2002

We really didn't like this. A bit to bland. I think we'll stick with our regular crock pot chicken and mushrooms recipe. Thanks

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RUCIFEY

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Jun. 30, 2002

This came out like garbage. 6-8 hours was definately too long - as it disintegrated my chicken. This prob would not be bad in the oven - but not especially suitable for the slow cooker.

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MSKRYS

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Slow Cooker Chicken Parisienne

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