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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JIMMYGIRL

Cooking Level: Expert

Home Town: Lake Zurich, Illinois, USA

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Reviewed: Dec. 7, 2008

It was bland. We didn't even end up finishing the leftovers.

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Joyous

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 2, 2008

Really enjoyed the meal. Added some of the modifications below, and served over egg noodle and it turned out well, my little girls don't appreciate mushrooms but momma does it was quick and easy this was my first recipe from all recipes and not the last I really liked it. Used a Merlot flavor was rich

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Steve

Cooking Level: Beginning

Home Town: Portland, Tennessee, USA

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Reviewed: Nov. 11, 2008

This recipe was a little bland but it was ok. I added an extra can of cream of chicken soup to the mixture to make sure the chicken was covered the entire time. I also added 1 tsp of Italian seasoning to add a little extra spice. The chicken was very tender but I will add more spices next time to give it more flavor.

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Megan B.

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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Reviewed: Oct. 20, 2008

This recipe is so easy and delicious. I followed it exactly and was very pleased with the result.

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Jerry66

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

We really liked this recipe! Great easy meal that was very very tasty!

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Mamaof4Angels

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Reviewed: Oct. 10, 2008

I liked this recipe very much, but it was a bit bland so I made a few changes. I sauteed fresh mushrooms with some garlic in a little butter, and instead of the dried onion I used fresh shallot. I added some basil and cracked pepper. Great served with rice or couscous.

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lynndan71

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: Oct. 5, 2008

It was awesome - I used fresh mushrooms instead of canned and it rocked.

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DOCSNARKY

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Reviewed: Oct. 1, 2008

This was a pretty good meal for a fast, slow cooker recipe to make in a pinch, but it definitely needs some changes. I added 1/2 cup of light sour cream and used the reduced fat/reduced sodium version for the cream of mushroom soup. Even with that, I thought that the sauce was still too salty. Sauce was pretty watery as others have mentioned. Served it over wild rice with a small amount of sauce and it soaked up the sauce nicely, though. I used fresh chicken and cooked it on high for a little under 4 hours. I was surprised and disappointed by how dry the chicken was. With some changes, this could be a good one to have around for a fast meal.

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Cranker, the cook and baker

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Sep. 9, 2008

I was a little worried about this recipe. I read that people either loved or hated it. I really didn't want another failure on my hands...so I made a few changes. I also added a dash of nutmeg and more salt and pepper. I added frozen chicken to retain the moisture and let the soup mixture soak into it for 3 hours in the fridge before starting it. Lastly, once the chicken was cooked, I removed it, and stirred in 4 teaspoons of flour. Whisked to a gravy and served over rice. Husband loved it!

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Natalie

Cooking Level: Intermediate

Home Town: Chico, California, USA

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Reviewed: Aug. 30, 2008

This recipe rocks. I doubled the sauce because I wanted more gravy. I used the seasonings to taste though because of the reviews I read about it being bland. I adjusted salt, garlic, onion powder, parsely and such until it suited my taste. I also added a chicken boullion cube. I didn't use any wine though. I used grape vinegar (again, to taste) and it came out beautifully. I served over rice for my husband and myself and over mashed potatoes for my daughters. Nice recipe.

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Haneen:)

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Worcester, Massachusetts, USA

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Reviewed: Aug. 30, 2008

Excellent! Made this last night for a family get together meal. To cook the chicken faster, I cut it up into strips. I didn't have any dried onions, so I cut up a medium onion and used that. As well as fresh mushrooms and fresh garlic. Thank you :)

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Tamaralynn

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 14, 2008

Not bad, but for me it needs a lot more flavor. I even added a pretty good wine to bring it up, but it was still fairly insipid. It needs more garlic, and probably cream of some sort. Maybe a little mustard. I'll try it again, and try to tweak it.

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Beth L

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Reviewed: Jul. 29, 2008

My husband loved this recipe, and he can be hard to please. Recipe was great as is! We served over rice. Thanks for a new recipe to add to the line up.

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CORIJON

Cooking Level: Intermediate

Living In: Lakeville, Minnesota, USA

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Reviewed: Jul. 29, 2008

My family loves this recipe. We love using the sauce over rice. The only adjustment is that we don't use the wine and I may use slightly more onion and spices than called for.

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Julia

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Haines City, Florida, USA

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Reviewed: Jul. 21, 2008

This was absolutely wonderful. I added dried mixed mushrooms which were a very nice addition. My sister, who is a chef, always recommends dark meat for slow cooker recipes so will be trying dark meat chicken parts tomorrow.

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jane1976

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Reviewed: May 15, 2008

This is decent but bland and the sauce came out really runny, and thin. I tried again using more garlic and onion but still no luck. Sorry.

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amethestblaze

Cooking Level: Expert

Living In: Fort Drum, New York, USA

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Reviewed: Apr. 28, 2008

This recipe was...eh. The smell was fantastic while cooking, but the end result was lacking. Good points: The chicken itself was tender, the smell was good and its easy cleanup. Bad points: Taste was bland and slightly bitter, presentation is not very attractive, texture of the sauce is off. It's not thick, but it's almost..slimy. I followed the recipe exactly. This recipe could probably be made better with some tweaking, if you're up for it.

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surfgirl303

Cooking Level: Intermediate

Home Town: Canandaigua, New York, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Apr. 10, 2008

This is an AWESOME recipe. I followed just as is, and it turned out great! I made this dish for my parents, husband and kids, ages 7 and 3. Even the kids gobbled it up! Got lots of compliments and YUMMY noises too! What's even better is that it cooked while I was at work! Great recipe!!!

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TRACEC

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Slow Cooker Chicken with Mushroom Wine Sauce

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