Reviewed: Jun. 30, 2007

Easy!, I love easy! We served it over egg noodles. Disappointed that the flavor of the wine was non-existant, I would recommend adding a little more. While it was good, I have another recipe that is very similar that we prefer.

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JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

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Reviewed: Mar. 30, 2007

Yummy!! And so easy! I wanted a little extra sauce so I used a can of cream and mushroom and half a can of cream of chicken along with the wine. I used a garlic and herb seasoning along with fresh garlic and minced onion. I served it over egg noodles and there was nothing left! I'll make more next time!

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Kelle

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Reviewed: Mar. 15, 2007

I was out of cream of mushroom so substituted cream of chicken. Otherwise, I made it exactly as written and it was given thumbs up by all. My teenage daughter even went back for seconds. I served it with rice. I will definitely make this again.

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DONNATHOME

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Reviewed: Mar. 13, 2007

I was a little scared after reading some of the reviews, but everything turned out great! I really liked the consistency of the sauce - not quite a gravy, but not exactly a broth. I did use a little more wine than I should have since I had some left over and wanted to get rid of it. This left too "winey" of a taste so I knocked some of it out with some chicken bouillon. I also used real onion along with the minced and real garlic. It was great over some bowtie pasta!

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Julie D.

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2007

Tasted Great. I think I might double the Recipe next time so we have more leftovers.

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Rachel Marta

Home Town: Carrickfergus, County Antrim, Northern Ireland, U.K.

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 26, 2007

This was really good. I used low fat mushroom soup, chopped shallot, and 1/2 cup wine. Amazing

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toronto_gurl

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Reviewed: Feb. 19, 2007

I had no mushrooms or parsley around but made this anyways and it turned out great. I served it over egg noodles, yum.

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ddcmommy

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

This recipe is definitely a keeper, especially since my 3 year old and 6 year old loved it and cleaned their plates!! I also changed it a tad. I used 1/2 cup of white wine instead of 1/4 cup that it called for, and used Lipton Recipe Secrets Savory Herb with Garlic ( instead of the garlic powder, parsley, onion), half a packet, mixed with 1 can of cream of mushroom and one can of cream of celery. I added 2 small cans of mushrooms, since we like shrooms, and used chicken tenderloins about 7 or 8, and let it cook on high for about an hour and a half and then on low for about 2 hours, added frozen peas the last half an hour and, wala, it was great. I made mashed potatoes as a side and I did thicken the sauce with a little cornstarch at the end. It was very good. It was not salty at all either. Would highly recommend, especially for kids that are picky eaters.

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Karen

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Reviewed: Feb. 11, 2007

This is a great weeknight recipe. My husband loved it. I put it over some instant chicken flavored rice and it was great.

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e thompson

Home Town: Toledo, Ohio, USA

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Reviewed: Jan. 28, 2007

Very easy and nice change from other crock pot meals. I served with pasta and it was a big hit.

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Lisa K.

Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA

Living In: Springboro, Ohio, USA

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Reviewed: Jan. 8, 2007

Loved it, didn't change anything and wouldn't.

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AuniLeigh

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

Living In: Lincoln Park, Michigan, USA

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Reviewed: Jan. 8, 2007

Easy and tasty. I used diced red onion and cilantro and made it on the stovetop to have it ready faster.

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RBcook

Home Town: Chino, California, USA

Living In: Redondo Beach, California, USA

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Reviewed: Dec. 18, 2006

very pleased with this. I added a little cream and more of the usual ingredients to make it more richer and thicker but overall i was pleased at the ease of this recipe.

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lemondrop

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Reviewed: Dec. 11, 2006

This recipe was ok. I would have given it only 2 stars but my husband liked it so I gave it 3 stars. The only changes I made was I used fresh mushrooms and added a bit more garlic. I just didn't like the taste of the sauce. I will not make this again.

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CHEFTARALYN

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Reviewed: Dec. 10, 2006

I was a little afraid of this recipe after reading the reviews. I did double the garlic and added a bit more wine than the recipe called for. I tried to thicken the sauce and was a little successful, but not as much as I would like. The only thing I didn't like that although the chicken was very tender, it was a little dried out. I can never understand how something cooked it liquid can dry out...but it did a little. I do think I will use again...thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Dec. 4, 2006

Read numerous reviews, and this dish turned-out as I'd anticipated--including 'watery' sauce (due to accumilated condensation from slowcooker lid?). It's not 'exciting/awesome' in flavour, but is a very nice chicken recipe with the chicken actually tasting like chicken(!), and not ingredients used to make the sauce. I doubled recipe to 8 breasts which I cut into 1-2" wide strips due to limited amount of cooktime I had before dinnertime. Added two sliced garlic cloves, a cup of chopped onions, and cooked on high for 3 hours. Very tender meat, very watery sauce, very tasty chicken. Next time I'll add sliced carrots for additional texture & color without altering the overall taste of dish by much; if at all.

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