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Slow Cooker Chicken Parisienne

Reviewed: Oct. 14, 2008
oh dear. kinda disappointing. I even sauteed the chicken with onions and garlic on the stovetop before putting everything into the slow cooker. Used double cans of Cream of Mushroom with Garlic. Texture was not the problem - the chicken was fall-off-the-bone-tender, but the general flavor was just bland. Reminds me of bland stroganoff. I served it over egg noodles. Not enough flavor to this dish for me to want to make it again.
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Famous Chicken Adobo

Reviewed: Oct. 14, 2008
definitely a keeper! I made this dish using skin-on chicken thighs and used readers' suggestions - used fresh garlic cloves, eliminated the pepper, added 2 bay leaves, substituted red wine vinegar for white, and added couple teaspoons of sugar to taste. I also added carrots and extra onions. I made a double batch and served it for company. They loved it! I simmered it for an hour over the stovetop, and the chicken was fall-off-the-bone tender. Great taste and easy to prepare. I'm making it again this week!
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