Reviewed: Dec. 19, 2000

Made this last night. It was a hit with my husband and myself. Took the advice of adding some additional liquid in the crockpot and only cooked it long as directed. Very moist and tender..good taste. Didn't use the lemon juice. Used the remaining liquid for gravy. Will definitely make this again.

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5 users found this review helpful

Reviewer:

J SCOTT

Reviewed: Feb. 22, 2002

It was very flavorful and salty, but I like salty. I'm not sure if kids would be keen, but my husband and I really enjoyed it.

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3 users found this review helpful

Reviewer:

JULIANADAY

Reviewed: Jul. 23, 2001

Perfect recipe for the summer, light and you don't have to heat up your house with the oven! I served it over rice and it was WONDERFUL! After cooking all day, the chicken is SO tender. I used bottled lemon juice instead of fresh and it still turned out very tasty.

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6 users found this review helpful

Reviewer:

JACQUEBLUE

Reviewed: May 20, 2002

Excellent and easy! Chicken is moist and falling apart! A keeper!

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3 users found this review helpful

Reviewer:

Darla

Reviewed: Apr. 29, 2002

Very flavorful !! My family and I loved it and I served to another family from our church and they loved it. Their kids went crazy over it !! This is a great recipes. It takes some time to get together but the end result is worth it !!! Thanks for sharing.

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3 users found this review helpful

Reviewer:

Vikki

Reviewed: Aug. 22, 2002

The whole family loved it and keep begging me to make it again and again. I love the ease. My daughter,whom is hard to please, even said she has found a new favorite food!

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Reviewer:

AMORRIGAN

Cooking Level: Intermediate

Living In: Kelso, Washington, USA

Reviewed: May 23, 2002

I halved the recipe, but used the orginal amount of liquid. Next time I'll halve the lemon juice, too. I forgot the parsley, but it was great anyway. I love slow cooker recipes, and so far this is my favorite. My husband raved about it, and he's a tough judge.

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Reviewer:

HARK_44

Reviewed: May 24, 2002

WOW this was good. I followed posters suggestions and used 2C water and dissolved a boulion cube in it. I also added a little white wine, the garlic and a shallot to deglaze the pan b4 adding the water/spice mixture. Even then, I had to add about a cup more water while it was cooking. I also dredged the chik breasts in a lemon pepper seasoning in addition to the oregono. I omitted all the salt from the recipe too, since boulion is so salty. Made the leftover broth into gravy, cooked up the Uncle Bens Chicken rice, and dinner was AbFab!! I will def be making this again!

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605 users found this review helpful