This recipe was fantastic! Everyone in my family loved it. I was a bit concerned because this was my very first time using a slow cooker, and the directions say "cook on low for 4 hours", whereas in my crockpot (Rival 6 qt oval time programmable) the 4 hour option is in the "high" temp. It wasn't a problem at all. 4 hours was the perfect amount of time for my 2.69 lb pork loin. I followed the instructions to the letter because the ingredients seemed perfect---and they were. For the wine, I used the wine I was drinking that night---a cabernet sauvignon. Also, halfway through the cooking time I did stab the pork a couple of times so that the sauce would seep in. I served this with some mashed potatoes (perfect side dish because there was plenty of sauce left over). I did thicken the sauce a bit after the pork was cooked and had been taken out of the slow cooker. I used 2 tbsp of cornstarch and enough water to dissolve it and remove any lumps. I poured this into the crockpot and stirred for a minute and let it sit in a high temp for 10 min. It was great---a definite keeper!

This recipe was a very good base recipe to work with. I didn't give it a five because I made several adjustments to it which I believe greatly improved the flavor. This is what I did: I cut the chicken breasts into medium sized chunks, seasoned the chicken with the juice of one lemon, salt & pepper (to taste), and several dashes of garlic powder and cumin powder. I cooked the chicken completely on the stovetop until no longer pink. I put this on top of the spinach mix. The only things I changed in the spinach mix were adding one heaping teaspoon of minced garlic, a dash of hot sauce,a bit of ground black pepper and using a bag of shredded cheese called "6 Cheese Italian" which I find more to my liking. I find Swiss cheese to be too bland. For the bread crumb mixture, I used bread crumbs seasoned with pecorino romano cheese. They were regular fine bread crumbs because I didn't have coarse bread crumbs. Since I had cooked the chicken completely on the stovetop, I placed the casserole in the oven for only 35 minutes (uncovered), and it turned out wonderfully.

The concept is good, but I really had to alter the recipe a lot to make it more flavorful. I added some honey teriyake sauce, Thai garlic-pepper sauce, and cornstarch mixed with some water to thicken the sauce.

I didn't like the taste these potatoes had. I am very open to different tastes and flavors but the rosemary completely overpowered this dish. I believe these potatoes would be better with less rosemary. This is a recipe with potential but it needs some tinkering.

This recipe is healthy and delicious. I doubled the recipe because I was making it for a large group. Everyone loved it. I used the "Better than Bouillion" regular chicken base. I suggest that if you use this product, taste your soup after you add 1 tbsp at a time so as to avoid it getting overly salty. Thanks for the recipe, Ken! :)

This cake is incredible! I followed the recipe exactly and served it on St. Patrick's Day. It was a huge hit. I will make this year-round. One tip: Save some of the glaze to drizzle on individual cake pieces when serving. It makes it extra special :)