Reviewed: Aug. 11, 2008

This was terrible. We didn't eat it.

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HOLLYHOLLY

	Cooking Level: Intermediate
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Reviewed: Mar. 7, 2008

This is good, but with modifications. After reading other reviews I added more liquid, specifically: 1/2 cup of white wine, 1/2 cup pasta sauce, 1/2 chicken broth. I think the flavor of the sauce was really good with all the herbs. But I cooked the chicken for only 3 hours on low and it was dry! Bottom line, it's a decent recipe and we'll eat the leftovers, but it's not going to be put in my regular recipe rotation.

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Tiffany

	Cooking Level: Intermediate Home Town: Bangor, Maine, USA Living In: Manchester, New Hampshire, USA
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Reviewed: Feb. 5, 2008

This recipe was awesome! The only reason I did not give it 5 stars is because I had to double the amount of all the spices. I'm from the south and have learned if you want your food to have flavor, when you follow a recipe you HAVE to increase the amount of spices called for. Other than that it was delicious. I saw some people served it with pasta. I served it with rice which seemed to soak the sauce up better than pasta would have.

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katie

	Cooking Level: Expert Home Town: Covington, Louisiana, USA
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Reviewed: Jan. 17, 2008

This dish has a great overall flavor. However, the suce didn't thicken up as I would have liked and the sausage proved problematic as it cooked into a solid mass.

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KITTYfang

	Cooking Level: Expert Living In: Minneapolis, Minnesota, USA
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Reviewed: Apr. 24, 2007

I sustituted dry white wine for the vermouth, and I doubled the amount to half a cup. My family likes alot of seasoning, so I also used twice as much rosemary and oregano. I served over whole wheat pasta with some romano cheese on top. It was excellent. The chicken was moist, the sausage added alot of flavor, and the left overs were even better.

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WILLIAMSRUS


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Reviewed: Oct. 28, 2006

This was flavorful and easy to toss in the crockpot. I used sweet Italian turkey sausage, white wine and added chopped tomatoes. I served it over linguine and my finicky sausage hater even admitted it was better than she expected. I combined the leftover pasta and chicken and stored in the fridge for a day and it was even better. Thanks, I will make this again.

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chattykathy


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Reviewed: Aug. 21, 2006

wonderful! this is my favorite recipe that i've gotten from this site so far. i changed the following things...i added some mushrooms and about half a can of chicken broth as well as some garlic salt and served it over angel hair pasta. it was so good that i'm going to recommend it to my dad!

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mommy.mayhem

	Cooking Level: Intermediate Home Town: Baytown, Texas, USA Living In: Katy, Texas, USA
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Reviewed: Apr. 2, 2006

This was just ok--nothing too exciting but I followed the recipe. Seems like most people who loved it made changes.

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GABRIELLAM

	Cooking Level: Intermediate Home Town: Bonn, Nordrhein-Westfalen, Germany Living In: Mundelein, Illinois, USA
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Reviewed: Feb. 16, 2006

This was a great recipe! We had an Italian themed night and I really wanted to stay away from serving pasta. Everyone at the table liked it, especially the suace. Keep in mind when you remove the chicken, prior to making the sauce, that the vegetables, sausage, and chicken will have "bonded" together. I didn't quite get that from the recipe and the first piece I took out was a little messy. Think of it as stuffed chicken breasts with the stuffing on the outside!

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Mike

	Home Town: Southgate, Michigan, USA Living In: Detroit, Michigan, USA
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Reviewed: Feb. 15, 2006

This is really excellent. Chicken normally tastes very bland from the crock pot, but this is very tasty. I served this with penne pasta. I cooked an entire box of pasta, drained, then added 3 TBS olive oil, 1 C parmesan cheese, rosemary & oregano, and just a touch of garlic salt. The pasta complimented the chicken dish perfectly. Even my 1 year old gobbled up this dish. Give it a try!

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joshtymom

	Cooking Level: Expert Living In: Steelton, Pennsylvania, USA
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Reviewed: Jan. 4, 2006

For some reason, this dish just didn't go over well. It wasn't bad, but not remarkable either.

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LVNFREE


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Reviewed: Dec. 17, 2005

Flavor of the sauce is very good, however I agree the chicken seems too dry and not enough sauce, in future I will double sauce and use bone-in chicken ---just remove skin

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Jides


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Reviewed: Nov. 1, 2005

I didn't care for this and won't make it again.

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Casey B.


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Reviewed: Oct. 27, 2005

I needed a recipe to feed a group of people that I had invited over from church and I needed something easy because I work two jobs. This crockpot recipe looked ideal. I did all the work the night before and then just put the crockpot on in the morning. I served this with Italian Green beans, corn pudding, a mandarin orange spinach salad and a fruit truffle. There wasn't one piece of food left and several asked for the recipe. It was WONDERFUL

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KLEINJM


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Reviewed: Sep. 14, 2005

Chicken was dry and not enough sauce.

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ANNE56


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Reviewed: Aug. 22, 2005

Great comfort food for a cold winter night!! I used white cooking wine and added a can of Italian style diced tomatoes, which provided more liquid.

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MomInWashington


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Reviewed: Jul. 15, 2005

My Whole family loved this recipe! My son even requests it! I did add a bouillion cube to the sauce at the end and only cook it for 4 hours so the chicken is not over cooked.

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L.E.


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Reviewed: Jun. 9, 2005

This was awesome!!! No dry chicken if you add some liquid, my changes: crush the rosemary; 1 lb sausage, browned; 4 pcs chicken; white wine instead of vermouth; add 1 cup marinara sauce; add 1 (14 oz) can of chicken broth. I had to double the cornstarch mixture because of the increased liquid. It was really great, a definate keeper!

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