Reviewed: Nov. 7, 2009

This is a great base recipe, but needs more spices, I also used 1/4 cup of milk. At the end I added rosemary to add more flavour, and I used fresh onions and garlic, I served it with a salad. I think next time I will flour and brown the chicken first

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Nov. 1, 2009

This came great but I changed a few things. I used 3/4 cup white wine, fresh onions, fresh mushrooms, fresh garlic, 1/4 cup milk, and added some cayenne pepper and about a 1/2 cup of sour cream right at the end. I left out the salt because the cream of mushroom soup has so much salt in it. It came out delicious!

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kristencordella

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Reviewed: Oct. 30, 2009

This recipe came out wonderful. I like to have more broth or gravy than not enough, so I doubled all the ingredients (soup, milk, wine, spices). I read alot of the other reviews, and based on those, I used good thick boneless breasts, cooked on low for 6 hrs, then took the lid off for an hour and the sauce thickened up nicely. I also added 1/4 tsp of Thyme to the spices. I didn't add much salt since the cream of mushroom soup is pretty salty already. I served with a wild mushroom rice pilaf, and the chicken was fall-apart tender!!

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phantassy

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Reviewed: Oct. 23, 2009

Pretty good for how easy the recipe is. I used sauted fresh mushrooms, onion, and garlic. At the very end I took the chicken out and stirred in about 1/4 cup of sour cream to thicken it up. I then turned to high for a few minutes and cooked with the lid off. It seemed to work to thicken and gave a good flavor. I put the chicken breasts in frozen and it was perfectly done in about 6 hours.

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tperry1234

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Reviewed: Oct. 19, 2009

I thought it was okay. I followed the recipe to a T but then I noticed the sauce was really watery so I added cornstarch and that was NOT a good idea I was left with a thick sauce so leave it as is if you think it's too watery. Overall good but it was still bland. But the bf didn't notice it was canned mushroom I did of course so I would use fresh next time probably fresh everything.

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WestSacHoney

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Reviewed: Oct. 19, 2009

This was good, but a little bland. It was very easy to make! I served it with angel hair pasta and green beans. We'll make it again.

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Lauren

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Reviewed: Oct. 16, 2009

This dish good...not great,after changing it a bit. I used all fresh ingredients (garlic, chives,mushrooms, parsley, and thyme)-and more then the recipe called for.Also added about 3/4 can of cream of chicken soup. I served it with brown rice and steamed green beans.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Sep. 1, 2009

I liked this a lot. It was really easy. I did change a couple things. I used crushed garlic, pino, chopped green onions and instead of parsly I used two bay leaves. Lots of flavor.

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Ginny M

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Reviewed: Aug. 26, 2009

This was really tastey! I did sautee fresh mushrooms ,minced garlic, and onion in a pan before adding to the crockpot. I doubled the soups and liquids because we love gravy. I used frozen chicken tenderloins and it was great. Served it over bow tie pasta along with crusty bread!

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Food Junkie

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Jul. 22, 2009

This was very good tasting for my family and I thank you for submitting this recipe.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Jul. 5, 2009

This was a good recipe. I liked it using cream of chicken which seems to have more flavor. I'm not a fan of slow cooker chicken yet. Texture seems to be dryer but maybe I haven't yet perfected the right technique.

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wshigemura

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Reviewed: Jun. 15, 2009

I've made this recipe twice. I use fresh mushrooms and serve over rice. I get what my husband calls "the pancake effect" when I eat this. Its good for about half of my plate, then the rest kind of sickens me. It is very rich/goopy and I can only eat it in small doses, no thanks on the leftovers.

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KatieKS

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Reviewed: Jun. 6, 2009

I wasn't very impressed with this recipe. I read others' reviews of how the chicken came out bland and watery, and lo and behold, my chicken came out bland and watery. I added a ton of seasoning, fresh basil and chopped garlic, fresh mushrooms, chicken broth, and sliced onions and I wasn't thrilled with the results. I also used chicken thighs instead of breasts. I don't know, maybe I need to modify this recipe even more (2 cans of cream of mushroom next time?)

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Kat H

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Reviewed: May 9, 2009

This is one of my family's favorites that I have been making for a while since I found this recipe online. Finally decided to share my favorable review. I do add fresh minced garlic and extra mushrooms...but that is just a personal preference.

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Hapeangie

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Reviewed: May 3, 2009

I should have listened to the other reviews. It was tasteless. I added real onion, sweet chopped red peppers and more pepper to give it a kick...it was still bland Even cooked on slow in all that soup and wine...chicken was actually dry!!???

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FIREPLUGCANADA

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Reviewed: Feb. 28, 2009

I found it to be a great starting recipe. It is one that is very interchangable. YUMMY! we all liked it!

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amanda6290

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

My whole family didn't like this recipe. I made as stated, but used fresh mushrooms instead of canned. I have to agree with the other users who said this was watery(not creamy) and bland. The sauce was unappealing to look at, it looked like it was curdled with cooked chicken juices, it didn't taste too bad, but it is nothing to rave about or make again. Sorry!

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 18, 2009

My family loves this recipe. When my sisters house burned down and her kids wanted a chicken dinner at their motel I made a couple of changes to make it an easier meal for them. In the bottom of the crock pot I put 1cp of brown rice and added 2cups of beef broth to the mixture. This truly made it a one dish dinner and is how I will make it from now on. Her kids were ecstatic with their chicken dinner.

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FiremansLady

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Reviewed: Jan. 17, 2009

this is a great basic recipe! very yummy, but i made lots of modifications because we had a snowstorm & i couldnt get to the grocery. i used value pack chick thighs, about 9, bone in, skin removed. 1 can each cream of chick, cream of mush. 1 pk fresh mushrooms, half cup white zin, & one quarter cup chick broth. thats it. i didnt brown the chicken but i seasoned it with lots of pepper, seasoned salt, onion powder & paprika. i wouldve added diced onion if i had any. served over egg noodles, it was creamy & super yummy! will def make again. (I wrote this review a while back, but i have made this dish over and over since then. take time 2 brown the chicken, its worth the effort. fresh diced onion is key. but the best tip i discovered is 2 add half a pack of powdered ranch dressing mix into the liquid ingredients.) screw u culinary hags & grads. Shut up & eat it!

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linneakron

Cooking Level: Expert

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Reviewed: Jan. 13, 2009

This was good, my husband loved it. I did use some chopped carrots in it to give it color. O was a little bland but next time I will use a little more seasoning. Thanks!

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