Reviewed: Sep. 17, 2006

This was good, but not great. I might make this again.

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Reviewed: Sep. 6, 2006

This was a good starting point but I did take a PP suggestion and eliminated the seasonings and opted to use Lipton Onion Soup Mix instead and I added 2 large garlic cloves minced into the soup mixture. I also sliced up fresh mushrooms and added those to the bottom of the crockpot with a splash more of wine and some dots of butter. Oh and I didn't have Cream of Mushroom soup on hand but I did have a Chicken Dijon on hand so we used that. The chicken was so tender and the sauce was nummers!! This is a keeper!

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SHOREBRAT

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Reviewed: Aug. 27, 2006

Excellent recipe! I followed it exactly and cooked it on low for 5 1/2 hrs. It was just right. I have had trouble in the past using chicken breast in the slow cooker because it would become tough and dry but this was delicious. I will definitely make this one again!

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Andrea

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Binghamton, New York, USA

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Reviewed: Aug. 27, 2006

I replaced the parsley, minced onion, and garlic powder with onion soup mix and left everythin else the same a big hit at my house my 3 year old LOVES it. I also add more mushrooms

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Mom of Three

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2006

This was delicious and easy! I used Cream of Mushroom with Roasted Garlic soup. I omitted milk, but added a bit more white wine. I used a hard to find white wine: Due Uve (1/2 Sauv Blanc & 1/2 Pinot Grigio). I cooked it for 6 hrs then warm for 1 hr. Husband really liked it. It was also great next day as leftovers.

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TS in Acworth

Cooking Level: Intermediate

Living In: Acworth, Georgia, USA

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Reviewed: Jun. 19, 2006

Boring, Needs to be kicked up for sure! Next time I'll be sure to make a few changes. I made mine with the wine and it was very dissappointing. Chicken was super tender, but would be better if dark meat was used, like chicken thighs.

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Lisa Z.

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Reviewed: Jun. 11, 2006

My husband refused to eat it saying that it smelled like tuna. To me, it was very bland

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Donna

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: May 18, 2006

I love this recipe. So easy to make, very affordable & my kids (5 & 2) love it. Worth trying.

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momof2angels

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Reviewed: May 9, 2006

So easy, so flavorful, so good! I didnt change a thing, and I'll be making this again. I served it with rice. Yum!

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Olivia79

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 8, 2006

This was delicious. I had some fresh mushrooms on hand and they worked out well. Definitely will make this again.

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PHARMON1

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Reviewed: Mar. 31, 2006

Good flavor. Go great with rice!

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Lori

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Reviewed: Mar. 23, 2006

This turned out very bland. I was very disappointed.

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Kym

Cooking Level: Expert

Home Town: San Bernardino, California, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 15, 2006

We loved it. It was so easy to make and to tweak. We had company coming so to make a little more I added a can of cream of chicken to increase the sauce, subbed about 1/4 cup sliced green onions for the dried minced onion (because that's what I had), ommitted the milk (because we were out - and didn't want to open a can of evaporated for only 1 T.), and used 1.3 lbs. thawed chicken breast tenders, and 3 partially thawed chicken breasts. We served it over Jasmati rice and it was delicious!! It served 4 adults, 5 children (ages 2-6), and I had the leftovers for lunch today. Mmm, so good. I'll definitely be putting this in the recipe box.

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MAREBANARE

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Muskegon, Michigan, USA

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Reviewed: Mar. 15, 2006

This recipe was terrific. I served it over rice. The sauce was really good with the touch of wine, and the chicken was falling-apart tender. My husband gobbled it up and already asked me to make it again.

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pawprints

Cooking Level: Expert

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Reviewed: Mar. 14, 2006

My mom made this dish for her and my stepdad. I'm vegetarian, so she put some of the mushrooms and sauce over some rice for me and it was awesome. They loved the chicken, too, so this recipe's a keeper.

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diaverde723

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Reviewed: Mar. 14, 2006

Loved this recipe and made a few changes to make it my own. I used White Zinfandel instead of just white wine & Used Two Cans of Progresso Cream of mushroom soup. The next thing I noticed is that it had a ton of sauce so I added 1 cup of Brown Rice and 1/2 cup of Shelled Edamame. After tasting it I felt it still needed a little something so I added 1/4 cup of Shredded Parmesan, Romano, and Asiago cheese blend. YUMMY!!! This is gonna be a winner for us! THANKS!

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Kenys "B"

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Reviewed: Mar. 14, 2006

My Husband hates mushrooms, so I left them out, and then he loved it. As did my parents. I also used frozen chicken breasts and cooked it 8hrs. I think it could use some color though (since I left out the mushrooms). I will probably add some parsley or chives to it next time.

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angelaBBf

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2006

This was a really great base recipe to play with! I made some changes, only due to what I had on hand, but we liked it so much, that I think we'll continue to have it that way...First, you definitely need to double the ingredients for the sauce. I used one can Cream of Chicken, one can Cream of Broccoli (that's all I had), doubled the other ingredients (minus mushrooms), added 1/2 packet dry onion soup mix (as others suggested) and also added a bag of mixed frozen veggies for the last hour of cooking. The chicken was melt in your mouth (perfect for my one year old) and when served with baked potato and salad, was a filling meal! Other reviewers also suggested serving over pasta, and we may try that next. Thanks for the recipe!

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lilamonster

Living In: Castle Rock, Colorado, USA

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Reviewed: Feb. 24, 2006

I've made this twice and will again. The first time I prepared it exactly as submitted. The second time I was out of white wine and cream of mushroom so I substituted red wine and cream of mushroom roasted garlic. Tasted just as great!

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Jenuine

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Reviewed: Feb. 22, 2006

I made slight variations to the recipe such as chopped onion and 1 glove minced garlic. I also did not add the mushrooms as I didn't have any in the pantry. The soup had a good amount of chopped mushroom so didn't miss. Cooked the frozen breasts on low for 5.5 hours and they were perfect. My family that the chicken was very good. Thanks.

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COOKINGMN

Cooking Level: Intermediate

Home Town: Lancaster, Minnesota, USA

Living In: Kennedy, Minnesota, USA

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Slow Cooker Chicken with Mushroom Wine Sauce

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