My family loves this recipe. I did take the advise of other cooks who recommended increasing the milk to 1/4 cup and adding a teaspoon of some sort of seasoning (I've used Bruci's on one occasion and Italian Seasoning on another) to give the gravy some oomph. I haven't had a problem with the chicken getting dry, but I make sure that the meat stays covered by the gravy by giving it a stir every once in a while throughout the day. It's possible that by putting the chicken into the pot while the meat was still frozen had something to do with the retention of moisture, too. The recipe can be made in half the time by increasing the temperature to "high" and cooking for 3-4 hours.

Loved this recipe and made a few changes to make it my own. I used White Zinfandel instead of just white wine & Used Two Cans of Progresso Cream of mushroom soup. The next thing I noticed is that it had a ton of sauce so I added 1 cup of Brown Rice and 1/2 cup of Shelled Edamame. After tasting it I felt it still needed a little something so I added 1/4 cup of Shredded Parmesan, Romano, and Asiago cheese blend. YUMMY!!! This is gonna be a winner for us! THANKS!

My whole family loved this. I doubled the sauce recipe and it cooked til the chicken was so tender that I just shredded it and mixed it real good. I served it over angel hair pasta. I also browned and seasoned the breasts first in garlic oil. I will definitely make this again. Tracy Sue

This was very bland. Needs more onion, garlic, etc. Also, you may want to thicken the gravy as it was very runny. After reading some reviews, I made this a second time using dried onion soup mix and it was extremely salty. So I made it a third time and added 4 cloves of fresh minced garlic, 1/2 cup white wine, 1 T. worcestershire sauce, double the mushrooms, and before serving, I removed the chicken and stirred in 1 cup of sour cream to the sauce and served it over rice. Even with these adjustments, my husband and I agreed it still wasn't a keeper. Three strikes and this recipe is OUT!!!

We loved it. It was so easy to make and to tweak. We had company coming so to make a little more I added a can of cream of chicken to increase the sauce, subbed about 1/4 cup sliced green onions for the dried minced onion (because that's what I had), ommitted the milk (because we were out - and didn't want to open a can of evaporated for only 1 T.), and used 1.3 lbs. thawed chicken breast tenders, and 3 partially thawed chicken breasts. We served it over Jasmati rice and it was delicious!! It served 4 adults, 5 children (ages 2-6), and I had the leftovers for lunch today. Mmm, so good. I'll definitely be putting this in the recipe box.

Read numerous reviews, and this dish turned-out as I'd anticipated--including 'watery' sauce (due to accumilated condensation from slowcooker lid?). It's not 'exciting/awesome' in flavour, but is a very nice chicken recipe with the chicken actually tasting like chicken(!), and not ingredients used to make the sauce. I doubled recipe to 8 breasts which I cut into 1-2" wide strips due to limited amount of cooktime I had before dinnertime. Added two sliced garlic cloves, a cup of chopped onions, and cooked on high for 3 hours. Very tender meat, very watery sauce, very tasty chicken. Next time I'll add sliced carrots for additional texture & color without altering the overall taste of dish by much; if at all.

this is a great basic recipe! very yummy, but i made lots of modifications because we had a snowstorm & i couldnt get to the grocery. i used value pack chick thighs, about 9, bone in, skin removed. 1 can each cream of chick, cream of mush. 1 pk fresh mushrooms, half cup white zin, & one quarter cup chick broth. thats it. i didnt brown the chicken but i seasoned it with lots of pepper, seasoned salt, onion powder & paprika. i wouldve added diced onion if i had any. served over egg noodles, it was creamy & super yummy! will def make again. (I wrote this review a while back, but i have made this dish over and over since then. take time 2 brown the chicken, its worth the effort. fresh diced onion is key. but the best tip i discovered is 2 add half a pack of powdered ranch dressing mix into the liquid ingredients.) screw u culinary hags & grads. Shut up & eat it!

This recipe is great! I added fresh garlic and basil to mine, and deleted the onion. The garlic really brings the flavor out in the other ingredients much better. The first time we had this over rice, then with the leftovers I chopped up the chicken and served it over a spinach pasta. It was really yummy both ways! Thanks!!

My Husband hates mushrooms, so I left them out, and then he loved it. As did my parents. I also used frozen chicken breasts and cooked it 8hrs. I think it could use some color though (since I left out the mushrooms). I will probably add some parsley or chives to it next time.

Not great, not horrible. We had it the first night and had enough for leftovers, but it just did not appeal to us. Maybe a bit bland for our taste. Easy to make, though...