Reviewed: Nov. 21, 2011

Super easy and tasty! Make a gravy with the juice it's fantastic.

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Reviewer:

AKH

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

Reviewed: May 22, 2011

The chicken didn't look appetizing and it was pretty bland even with the bacon. I won't be making this again.

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Reviewer:

key151

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Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Pardeeville, Wisconsin, USA

Reviewed: Jan. 22, 2011

Excellent! I had to omit the green beans and celery because I didn't have any in the house, I didn't add the salt- it really didn't need it, and added 8 cloves of garlic-- It still came out awesome- thanks for the recipe!!!

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Reviewer:

Cooking Level: Expert

Living In: Columbia, Connecticut, USA

Reviewed: Dec. 5, 2010

I made it exactly as shown and found it bland and no one in my family asked for seconds. I won't be making this again.

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Reviewer:

Sandi

Reviewed: Oct. 5, 2010

I made this for visiting family in a crock pot so it was done when we got back from hiking. I added pennsylvania dutch type dumplings when it was done. We called them rivvels. I don't even know if I spelled that right. I watched them gobble it up! A keeper!

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Reviewer:

grammycindy

Cooking Level: Intermediate

Home Town: Irwin, Pennsylvania, USA

Living In: Eugene, Oregon, USA

Reviewed: Oct. 5, 2010

Family loved, the smell made me want to vomit, but then again I am pregnant so I don't think that counts :)

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Reviewer:

Carrie Bo Beary

Cooking Level: Intermediate

Reviewed: Sep. 10, 2010

Easy and very good. Also used 3/4 cup white wine and 3/4 cup chicken broth. I'm definitely doing this recipe again.

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Reviewer:

EMMANUELLE

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

Living In: Les Ulis, Île-De-France, France

Reviewed: Jun. 15, 2010

We could barely eat this meal. The thyme and basil ingredients were way too overpowering. For our tastes, it needs a different spice.

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Reviewer:

mellyann

Cooking Level: Intermediate

Home Town: Barker, New York, USA

Living In: Canandaigua, New York, USA

Reviewed: May 22, 2010

I left the chicken whole and cooked it on low for about 10 hours (only because I was gone that long.) The chicken was so moist and flavorful! My only complaint was that the dish could have used a bit more salt and pepper for my taste, and that's easily remedied. I may try this again and leave out the bacon to see if I think it's worth the trouble.

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