Reviewed: Apr. 25, 2012

This tasted okay, but didn't look very edible. It was nothing special and I won't make it again.

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1 user found this review helpful

Reviewer:

KKH3

Reviewed: Feb. 9, 2012

We've tried this recipe twice now. The 1st time using whole breasts over white rice. Last night, we were in a hurry, so chopped the chicken into chunks and served over linguine. Both times, I browned the chicken in garlic oil 1st, for better flavor. Then, I sauteed some mushrooms & onion and used the wine to deglaze the skillet. To make it more filling and appetizing, also added chopped carrots and celery. We Did up the milk to about 1/4 cp and added a pinch of Italian Seasoning. One of the reviewers suggested mixing in a dollop of sour cream right before serving. We tried this the 2nd time around and it tastes good either way.

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3 users found this review helpful

Reviewer:

Sarah B.

Home Town: Jamestown, Rhode Island, USA

Reviewed: Nov. 13, 2011

My chicken was dry and sauce was watery. I thought it was a bit bland, too. I'll look for suggestions to do it up a bit.

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5 users found this review helpful

Reviewer:

Gmrogers

Reviewed: Oct. 30, 2011

Wasn't bad. Did not wow me.

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2 users found this review helpful

Reviewer:

MellisaRae

Cooking Level: Intermediate

Home Town: Debary, Florida, USA

Reviewed: Sep. 19, 2011

Good basic recipe, but it really needs to be jazzed up a bit. I used fresh mushrooms and "real" onion in mine. Next time I will try more spices. Came out kind of bland, but I am not giving up on it, the chicken was so tender!

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3 users found this review helpful

Reviewer:

stphnedunk

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Cooking Level: Intermediate

Home Town: Portland, Maine, USA

Living In: Arlington, Texas, USA

Reviewed: Jul. 28, 2011

This recipe was really good with some modifications! I didnt uses mushroom soup because all I had was Cream of Chicken. I doubled this recipe and added two diced shallots, one tablespoon of minced garlic and I used someone else's suggestion of using a half packet of ranch seasoning. I used onion powder because I had no minced. I also used a 1/4 cup of milk and used two large chicken breasts. I also used a package of sliced mushrooms instead of the canned. Very yummy and great on mashed potatoes! Will def. make again!!

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6 users found this review helpful

Reviewer:

Tiffany B.

Reviewed: Jun. 18, 2011

Not so good. This came out too runny and bland for my family. I added the extra milk as others have suggested and it made entirely too runny - maybe it's just me tough since it seems like others have had better luck. Also...even with added seasoning ( other than what is called for ) it still came out too bland. I won't be including this in our rotation. Now off to find other slow cooker recipes....

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4 users found this review helpful

Reviewer:

Care

Cooking Level: Intermediate

Reviewed: Mar. 6, 2011

I have been making this dish for years. Used to use cream of mushroom soup but now we use Campbells Golden Mushroom soup and a can of whit zin or white wine. You can also do this on the stoptop instead of slow cook. I also do this with pork chops and golden mushroom soup and a can of red wine, I serve both with mashed potatoes or the chicken one is very good with rice pouring sauce over rice. Yummy

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Reviewer:

Sharon C

Reviewed: Mar. 6, 2011

This is delicious and is officially in my dinner rotation!!!! I cut 3 rather large chicken breasts in 1/2 & upped the seasoning a bit: 1 fresh diced onion instead of dried, 1 tbsp dried parsley, 1 tbsp garlic powder, 1/4 c milk, 1 shallow tbsp Onion & Herb Mrs Dash, & 1/4 tsp each of salt & pepper, as well as soup, wine, and mushrooms as directed. I browned the chicken in a little olive oil & garlic powder first (was SO worth it!), cooked on low for 4.5 hours, & left uncovered for one hour of that time to thicken the sauce. Next time, I'm going to omit the extra salt & just going to let it sit covered the whole time b/c I'd prefer to have more sauce; it was delicious & thinning it out just a bit wouldn't hurt a thing! Chicken was so tender, reheats well, and is a hit with mashed potatoes on the side -- sauce makes great gravy for the potatoes!

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17 users found this review helpful

Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Reviewed: Feb. 2, 2011

We really liked this dish. I agree that it need's some additional seasonings. I added some dried rosemary and smoked paprika. Also made this using home made cream of mushroom soup (Dianne's recipe). We served this over whole wheat pasta.

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12 users found this review helpful