Like so many others, I thought this was salty even though I omitted the celery salt. I used low-sodium soups so I think it might have been the cheap cooking sherry I used. When will I learn never to use a wine bought in the condiment section of the grocery store! ;o) While it was a little salty, it was still pretty good. I also used thin chicken breasts & thought they were a little overcooked; I only cooked them on low for about 6 hrs... maybe it was because I only used four breasts? I added some chopped mushroooms & celery because I had some on hand, then I added 3 cloves of minced garlic because I love garlic. The garlic did complement the flavors of the sauce a lot. I added a little more than 1/2 c. of low sodium chicken broth to the sauce about halway through the cooking..,.I guess it needed it because of the lack of juices from the missing chicken. I did not add the parmesan to the crockpot (so I can't blame the saltiness of the sauce on that). Instead, after it had cooked, I transfered the chicken to a glass baking dish & sprinkled them w/ the parmesan & put them under the broiler until the cheese was melted & golden. Then I poured the sauce around the chicken, being careful not to pour it on the chicken, thereby maintaining my beautiful cheese topping. I served it w/ boiled new potatoes (really good w/ the sauce) & pan-fried asparagus (from this site). All in all a very good meal but it will better the next time I make it w/ a quality sherry.
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Like so many others, I thought this was salty even though I omitted the celery salt. I used...