Reviewed: Jul. 13, 2005

I did not plan ahead so I wound up making this in my pressure cooker. It was fairly tastey but missing something. I think that was my fault so next time, I will make this in a slow cooker to give the flavors a chance to meld properly

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MORO

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Reviewed: Jul. 12, 2005

Oh yeah. This one is smokin'! Great stuff. As slow cooker recipes go, this has to be a five; It's easy and delicious. I used thighs and even threw in some gizzards. I prefer dark meat, but no doubt this would be excellent with chicken breasts too. The sauce was absolutely fabulous. On high, mine was done right at three hours. By the way, I doubled the sauce so there would be plenty, because I used eight thighs and the gizzards. Thanks for a winner!

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 5, 2005

Quick, easy, and delicious. The chicken ends up unbelieveably tender.

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Cori Anderson

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Bloomington, Indiana, USA

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Reviewed: May 12, 2005

I used breast tenderloins and fresh mushrooms. Overall it was tasty and I liked how tender the chicken was. It was too salty so I will use less onion mix and salt next time.

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Go Blue

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Reviewed: Apr. 25, 2005

Very good & so easy to make. Cooked on low for most of the day & the chicken was so tender. Also sprinkled with paprika. Added a little sour cream during the last 1/2 hr. of cooking time.

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MOMMY2TRIS

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2005

My husband made this for Valentine's Day.All i have to say is try it, it's amazing.

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OLSON420

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Reviewed: Apr. 22, 2005

I LOVE this recipe! Being a busy newly-wed I have fallen in love with my crock pot, so this recipe is a favorite of mine. I've made it a couple of times when I've had people over, and it's always a hit. Even with a friend who doesn't like mushrooms!! I'd recommend it to anyone. Served with a baked potato and vegetables - yummy!

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Rach

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Reviewed: Apr. 17, 2005

HONESTLY SPEAKING THIS RECIPE SOUNDS DELICIOUS, I NOTICE SOME VIEWERS CLAIMED THERE CHICKEN WAS AT NO FLAVOR AND OR DRY TO MY OPINION, USE CHICKEN THIGHS AND REMOVE THE SKIN FROM THE CHICKEN DUE TO THE HIGH OIL CONTENT THE SKIN OF THE CHICKEN GIVES OUT, NEXT IF YOU WANT YOU CAN PIERCE WITH A FORK SOME AREA'S OF THE CHICKEN SO THE SAUCE CAN SEEP THRU THE CHICKEN, TO ADD SOME KICK TO THE CHICKEN IS TO RUB SOME OF THE GARLIC POWDER ON THE CHICKEN, AND SALT AND PEPPER, BE LITE ON THE SALT DUE TO THE MUSHROOM SOUP GIVES OUT SALT FLAVOR ALREADY, OR TO BE SAFE USE LOW SODIUM CREAM OF MUSHROOM SOUP!! GOOD LUCK OUT THERE!!

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M.L. LaBenz-Lake

Cooking Level: Expert

Living In: Kaneohe, Hawaii, USA

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Reviewed: Apr. 16, 2005

This is a great easy crockpot recipe with a gourmet taste. I serve this dish with angel hair pasta. Try it!

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SUPASUNSHINE

Home Town: Muskegon, Michigan, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 14, 2005

Good & Easy recipe...As per other reviews, I used fresh onions and mushrooms, omitted the milk and added a handful of shredded cheese on top towards the end! With the wine - gives it a flavor similar to Monterey Chicken! Yummy!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Mar. 19, 2005

This was really simple to put together & when we came home a few hours later it smelled great! Pretty tasty too! I had to thicken the "sauce" and served it with mashed potatoes.

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SHELTON463

Cooking Level: Expert

Living In: Wyandotte, Michigan, USA

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Reviewed: Mar. 14, 2005

Pretty good, but there are so many recipes here that call for "cream of..." soups and I'm never blown away by any of them. However, this is the best one we've tried, thanks to the wine. I used a large full breast (2 split pieces) and cooked on low for 5 hours instead of 8, just to get a less limp chicken. This will be made again. Thanks!

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RACHELJORDAN1977

Cooking Level: Intermediate

Home Town: Islip Terrace, New York, USA

Living In: Bay Shore, New York, USA

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Reviewed: Mar. 3, 2005

This was only the second slow-cooker thing I've ever made. I made it exactly as described (cooking on Low for 5.5 hours). The sauce wound up watery for me, but this was mainly because I used frozen chicken and the ice added a lot of liquid. I found the recipe to be fairly salty, so others may be advised to look for low- or no-salt ingredients for this. And, to be picky, the flavor didn't seep into the chicken too well. On the upside, the chicken was fork-tender, and the sauce was very tasty, especially when it thickened up as warmed-over leftovers. Overall, it was pretty tasty and easy-to-make dish. I might just make it again sometime.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2005

This recipe is just okay. I followed the recipe exactly and found that it tasted a little bland. It just felt like it needed a little extra something. On the upside it is extremely easy to make, but I don't think I'll be making this one again.

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ERIN77

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Reviewed: Feb. 19, 2005

Absolutely outstanding! I used Marsala wine in place of the white wine, and a package of onion soup mix for the onion. I also used a can of cream of mushroom and cream of chicken soup. Served it over Light and Fluffy egg noodles. The chicken was so tender you didn't even need a knife. Maybe sprinkle some chives or parsley over the plated dish for some color. Try this!!! You will not be disappointed.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 24, 2005

I kept it low carb, but I think it needs either rice or noddles, otherwise it just tastes like soggy chicken.

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Jan. 21, 2005

I give this 4 stars. Because I give it 3 stars and my husband gives it 5 stars. That averages out to be 4 stars. I found it to be a bit reach. Funny how some raters found it to be bland. Maybe because I added a couple pinches of rosemary. Used fresh onions and mushrooms as well.

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SIMPLYSIMPLE

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

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Reviewed: Jan. 5, 2005

Overall this was a good dish. I used Masela wine and no milk. I sub. breast with bone in thighs and legs. To thicken I used 1 TBS. cornstarch with water 1 hr. before it was done. It ended up being to thick and I had to add ab. 1/4 C. more wine and cooked another hr. Shreaded the chicken and b/c I was out of egg noodles, I served with med. shells. My b.f. gave it four stars and said it was like beef stroganff with chicken.

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AJay7

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Dec. 11, 2004

I really liked this. Used can of mushrooms, chicken halves, soup, garlic powder, salt, pepper, MARSALA wine and fresh chopped onion and other necessary ingredients. I also added dried parsley and quartered red potatoes. The starch really helped to thicken the sauce. I might play with seasonings a bit next time. But overall really good.

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