Reviewed: Aug. 18, 2008

I seasoned boneless chicken breasts w/ a little bit of celery salt, garlic powder, black pepper & parsley flakes. I cooked the chicken in the slow cooker about 4 hrs. on high & about 1 hr. on low. Afterward, I poured the sour cream marinade over the chicken & set the slow cooker to the serve setting. I did not bread & bake it afterward. You must like sour cream to enjoy this recipe.

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Reviewer:

Cheriselynn

Cooking Level: Intermediate

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Reviewed: May 22, 2007

I love this recipe! The chicken is always moist and tasty. It has become one of our family favorites.

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Reviewer:

Cris

Cooking Level: Expert

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Reviewed: Mar. 11, 2006

For me, this was just ok, and my husband pushed it away after a couple of bites and wouldn't eat any more. The flavor isn't very good. Also, the crumbs on the underneath side of the chicken get all soggy and unappetizing, I'd suggest just topping the chicken with crumbs and leaving the bottoms uncoated.

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Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 5, 2006

A++ I used boneless, skinless chicken breasts, and substituted a little creole seasoning (that we ALL love here in south Louisiana) for the salt, pepper, and celery salt. I served it for company and they loved it! A definite keeper!

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Reviewer:

ellen

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Reviewed: Jan. 7, 2006

Oooohhh! Yum! The meat was tender and tasty. I used drumsticks, but next time I will use boneless chicken.

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Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: May 5, 2004

This tasted really good. The chicken was very moist and flavorful. I marinated overnight & cooked next day. This is a keeper.

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Reviewer:

JUSTJEN33

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

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Reviewed: Feb. 9, 2004

To be fair, I made substitutions due to lack of ingredients, and to avoid extra fat. So if you make this, I advise you stay true to the recipe; my substitutions made this so bland, I don't plan to try it in its original form. Lacking fresh lemon juice, I used lemon pepper; I sprayed butter-flavor Pam as another reviewer had done; I used seasoned breadcrumbs, as another user had. Heck, I probably have no business reviewing this recipe, except to say, don't substitute like I did! It was a waste.

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Reviewer:

American Beauty

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Reviewed: Jan. 14, 2004

Delicious! My husband and I loved it. I used boneless, skinless chicken breast halves and substituted season salt for the celery salt (I didn't have any on hand). Unlike another reviewer, I really think that spooning the melted butter over top should NOT be skipped. It made the breading soft and delicious. I recommend this recipe.

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Reviewer:

KRISTINEJANEL

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Reviewed: Jan. 5, 2004

This recipe was easy and delicious! My only complaint would be that I'm not sure I tasted the marinade flavor too much even after it was in the marinade for over 8 hours.

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Reviewer:

STACY_ANNE4

Cooking Level: Intermediate

Home Town: Johnsonburg, Pennsylvania, USA

Living In: Euclid, Ohio, USA

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Reviewed: Jun. 19, 2002

I made a few minor modifications to the recipe. First, I used fat free sour cream in the marinade. I left out the butter completely, instead I sprayed the chicken with cooking spray so it would get crunchy. This tasted really good. The chicken was very moist and flavorful. This recipe will stay in my recipe box.

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Nov. 26, 2001

I used a slight altered version of this recipe...did not use the celery salt or black pepper and used Pepperidge Farm herb seasoned breadcrumbs. This was awesome and all of my three children had third helpings of this chicken. I will be making this on a regular basis.

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