I really liked this, but I did make a few changes. I used Golden Mushroom soup instead, added a chopped onion and two cloves of minced garlic. I put in the crockpot around 10 this morning and at 3 I took the cover off because it tasted wine-y (I used "Two-Buck Chuck" Chardonnay). Then at 4 I took the chicken out and shredded it-- it was really moist and tasted great then-- and put it back in the pot. I just reheated everything and then served over brown rice. It makes a ton this way and no left over sauce as it's all together-- this made 8 cups! Letting some of the wine cook off in the last hour is key I think. Really good consistency with the shredded chicken-- before I shredded it the sauce was a little thin. The only reason I'm giving it a 4 star is because I don't think we would have liked it with the cream of mushroom and we did have to add a bit of stuff.
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I really liked this, but I did make a few changes. I used Golden Mushroom soup instead, added...