Very Yummy! Changes I made: Fresh baby bella mushrooms, and about 1/2 cup white wine (to clean out the soup can). Also used velveeta and shredded mexican cheese blend. Delicious served with white rice. Thanks Kitz!
This was an easy recipe to follow and yet wasn't lacking in flavor. I served it over rice which the sauce was great over top of and steamed broccoli. This recipe will definitely go in the keep pile. LOL
A very easy to make and flavoursome meal, and a crockpot recipe that I'll certainly make again. I doubled the onions and garlic and used a pound and a half of fresh mushrooms, added in step 5, (simply because I love mushrooms and because I never use canned mushrooms). I used 2 cans of cream of mushroom soup and I also added some dried thyme. I cooked this on low for 5 hours, then sprinkled on the cheese (a grated tasty cheese) and bacon and turned the crockpot to high, as instructed. The chicken was fall apart tender and really delicious. Next time I make this, and I’ll probably wait until winter, I’m going to make it with Julesong’s superb Delmonico's Puree of Portabello Mushroom Soup Delmonico's Puree of Portabella Mushroom Soup rather than with canned soup. Thanks, Kitten, for sharing another tasty recipe with really easy to follow instructions!