By TheDancingCook on September 21, 2004
Photo by MollyLin
Photo by MollyLin
"This version uses white wine and only 3 other ingredients, including the chicken. Only 2 minutes prep time involved and in 8 hours you will have yourself one elegant and delicious meal. For the mushroom lover, add some of these, if you desire. This recipe is courtesy of the Fix It and Forget It Crock pot Cookbook."
Serving Size: 1 (349 g)
Servings Per Recipe: 4
"This is a very simple weeknight dinner. It works great when time is limited. The sauce was a bit thin, in my opinion. However, it had a nice flavor served over noodles. I would add a bit of thickener, or remove the lid of the crockpot and allow the sauce to reduce (if time allowed) if I were to make this again."
"I was looking for something REALLY fast, easy and yummy. I put my chicken in frozen, and only added 1/2 C wine (because it looked really thin). I also added about 1-2 tsp of thyme, and about 1 tsp of garlic powder. I did not serve it over anything, I just had the chicken and the sauce (with baked potato and carrots on the side). Even my picky kid ate it. We will be making this again."
"This was super simple and made a lovely, delicious, minimal effort family dinner. I added mushrooms in during the last hour of cooking. The meat was tender enough to slice easily with a fork. The sauce--unbelievably delicious. Thanks for sharing this recipe. Make sure you have potatoes, rice, or noodles to slather that wonderful sauce over. Yum."
"I made this today, did not thaw my chciken breasts before putting them in a crockpot, put the chicken in, cans of soup and wine. Then drank the rest of the wine while it was cooking! I did not think the sauce was too watery, i actually wish I had more. The was a great EASY/SIMPLE recipe. I highly reccomend it. Also low in cals before you add the noodles!"
"So VERY easy. We make this all the time now; I use canned mushrooms and a whole bag of frozen boeless chicken breasts. This is our favorite crockpot chicken recipe. We serve it with noodles, salad and crusty bread. Leftovers are even better."
"This was a great dinner! I used a can of cream of mushroom soup with roasted garlic because I love garlic. I added a sprinkle of garlic salt and pepper. I cooked it on low for 6 hours and then sliced up the chicken, put it back in the sauce for about 20 mins with the lid off and served this over rice pilaf. It was delicious served with steamed broccoli, fresh tomatoes, and fresh italian bread. My 3 year old gobbled it up."