I am not really rating this recipe, as I haven't tried it, but I plan to and will honestly rate it then. It looks delicious! I am, however, a bit disturbed about the video, which depicts using tongs to place the raw chicken into the skillet, and what appears to be the same tongs to turn the chicken and then take the cooked chicken out of the skillet and place it on the platter, thus allowing for the possibility of contamination. Personally, I never use the same utensils to handle raw chicken and cooked chicken without a thorough cleaning/sanitizing step in between. I'm not trying to be a pain...just trying to protect the health of my fellow allrecipes members. I'll leave 5 stars here now just so I can post this, as I do not want to ruin Behr's ratings, as Behr is not responsible for the video. I would normally have a glass filled with a water/bleach solution handy in order to sanitize the tongs between contacts with the food.

This is an outstanding recipe, and one I have been making for sometime now. In order to mimic the bannana leaves, I always put a layer of fresh greens (Spinach, kale, etc.) in the bottom of the slow cooker before I place the roast. The greens also make a great accompaniment to the pork. Forget the mesurement of the salt and liquid smoke. Just rub the roast first with sprinkles of liquid smoke and use enough salt to coat. Place upon a hefty bed of greens and cook on low overnight and into the next day. YUM!!!

This was the closest I could get to regular soy sauce (my wife is allergic to soy, so this was a god-send). I eliminated the bouillon and water, used home made chicken stock instead, and added salt to compensate. Next time I make it, though, I'll probably let it reduce down more to concentrate the flavors.

Made this last night and it was awesome! I didn't have Cream of Chicken soup, so I used cream of celery. Otherwise, I made no changes. As suggested by others, I checked the chicken after 4 hours and it was "fall-apart" tender and juicy. Also, as suggested, I heated the sauce on the stove in order to incorporate the cream cheese and the sauce was velvety smooth. I think the sauce could be made stove-top and used by itself as an adjunct to other dishes as well. I will definitely make this again.

Made this with minimal modifications. I used low sodium chicken broth in place of the water, and used fresh corn cut from the cob and the cobs scraped for their milkiness. Also added 1/2 t. of dried thyme and 4 slices of American cheese. Additionally, I used non-fat half and half (how do they get the fat out???) This was absolutely FANTASTIC! I'm certain it would be just as great as written! Next time, maybe I'll try adding some sherry, and/or a little dash of tabasco as well! I'll be making this again and again! Thanks for the recipe, and many thanks to "Grandma" also!!!