Posted: 10/5/2012 2:41:01 PM
Although there are quite a few additional prep cooking items, it was well worth it. I'm not a big fan of merlot but the final product was delicious. The chicken was extremely tender. I used all breasts. The veggies were perfect, too. Because I had people who do not like mushrooms and bacon, I sauteed those items separately for people to add on top. Worked wonderfully. I will definitely make this again. My chicken was not purple as Natalie said. Maybe it was the merlot she used. I prepped the night before so I just had to turn it on in the morning.
Posted: 9/29/2012 5:56:35 AM
I agree, red wine would ruin this dish. I cook this all the time. I brown chicken, add white wine, mushrooms, spices and 1cup or so of chicken broth or base (if base just mix it weak in hot water). I let it cook for 5 min. or so while I make a roux in a seperate pan then add it to skillet and stir it in. Then let it simmer for 45 min., then you are ready. I would cook the carrots seperately and put some of the sauce over them. Done!
Posted: 9/28/2012 8:47:24 AM
This recipe was extremely disappointing. Why would you use a red wine on chicken? It left everything dyed purple, which made the eating experience a little strange. White would have been far more visually pleasing. Second, this recipe is a ton of work for a slow cooker recipe. I ended up with lots of dirty dishes as a result. My prep time was also closer to an hour, when all was said and done. When I think slow cooker, I think quick and easy prep!
Posted: 9/16/2012 7:43:57 PM
This meal smelled amazing all day long in the slow cooker. My husband and I couldn't wait to try it. But then it left us disappointed. I used fresh mushrooms and after all day they were practically mush. The chicken was very tender but did not have enough flavor. There was a ton of prep work and not a lot of results. Sad.
Posted: 9/16/2012 2:03:23 PM
This is actually a question rather than a review. I would like to use boneless, skinless chicken breasts rather than the bone in. Any comments? Thanks so much.
Posted: 9/8/2012 9:44:10 AM
This is very delicious. I used fresh mushrooms for more flavor. It is a little time consuming...but worth it.
Posted: 3/7/2012 5:22:23 PM
With the 4 pieces of bacon, does it make it 'smokey' tasting? If I left it out of the recipe would it greatly influence the taste?
Posted: 11/30/2011 5:30:43 PM
Really good recipe! I used white wine instead of Merlot. I browned the chicken (without the coating on it), onions, mushrooms and garlic all together. I also added some baby potatoes to it and than threw it all in the crock pot with the broth/wine for the day. I thickened it with cornstarch instead of flour. The "prep" work did not take all that long and was well worth it. The results were delicious.
Posted: 8/5/2011 5:35:56 AM
This recipe is absolutely delicious. I however, did not brown the chicken, sautee the veggies, or deglaze the wine in another pan. It all went into the slow cooker and only needed to be cooked for about 7hrs. the first 2hrs on high and the last 5 on low. The chicken was fall off the bone tender. I would however thicken the gravy differently...it was a little runny.
Posted: 7/27/2011 3:31:38 PM
I just read this recipe. With all the "prep" why would I then put in a slow cooker??????? That is problem with them... you have so much "prep" why bother... I will take this wonderful recipe and not waste my time with the slow cooker.