Reviewed: Apr. 12, 2013

This recipe is so easy. I tried it on my husband and two kids one night, not expecting the kids to like it. THEY LOVED IT!!! It's become one of the most popular recipes in our household. Thanks for the great recipe...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chiamom8610

Reviewed: Feb. 13, 2013

Great Recipe!!! Easy to put together, and it tasted great. My two girls loved it. Need to find a way to make the sauce a hair creamier to put over rice. But, otherwise, it was spectacular!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Randy Finger

Cooking Level: Expert

Living In: Elk Grove, California, USA

Reviewed: Jan. 21, 2013

Good. I did season the chicken with season salt, black pepper, and garlic powder first, dipped them in flour, and then gave it a quick sear (about 2 minutes) on each side before adding it to crockpot. Since I was cooking it in the crockpot on high for 3-4 hours I wanted to make sure the chicken was done and wanted to sear some of the flavors in the meat. I also added sauted fresh garlic cloves to my crockpot and a chicken bouillon cube. To thicken my sauce I added some corn starch about 20 minutes before it was done cooking. I served this with a dollup of sour cream. This was good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Jan. 4, 2013

I made this last night for my boyfriend and one of his friends. I modified it a little bit based on the reviews: browned the chicken in a pan with olive oil, rosemary, thyme, salt, and pepper. I had to omit the parsley because I didn't have any :( And then added french onion soup mix, extra fresh mushrooms, and swapped the dried onions for 2 fresh scallions. I also used cream of chicken soup instead of the "herb" one. They LOVED it. I was a little nervous because I just started using my crock pot so I'm new to this whole thing...but it was pretty easy and turned out delicious! I served it on spinach pasta because I didn't have any brown rice as planned. Definitely will make this again...and might try new versions!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nancy Noel

Cooking Level: Beginning

Home Town: Rockford, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 26, 2012

I made this recipe today and it was incredible. I put 7 breasts frozen in my slow cooker and added a whole chopped onion, 4 garlic cloves chopped, a pound of fresh mushrooms, salt, garlic powder, Italian seasoning, a huge can of cream of mushroom soup, all I had was dry vermouth so I put in a half a cup. I let it cook for 3 1/2 hours and it was perfect. It actually was like a stroganoff. So creamy. I made some pasta with it. It was so Yummy. My husband devoured it. It's a keeper

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Azmama

Reviewed: Sep. 18, 2012

For the simplicity of the recipe, it is incredibly tasty! Even my husband loves it, and he hates mushrooms, so that's saying something!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Megan Duarte

Reviewed: Jul. 1, 2012

Used fresh garlic and minced fresh onions plus button mushrooms. Didn't add milk as I knew the button mushrooms and onions would emit fluid, thickened up with a bit of cornstarch.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Phoebe

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Jun. 24, 2012

This was ok - but nothing amazing. I'm not sure that I would make it again. For the record I did make several adjustments, but which would seem to improve it: 2 cans of soup, fresh mushrooms, more milk, fresh onion, more spices...

Was this review helpful? [ YES ]
1 user found this review helpful