Chicken Delicious

You people that write reviews and say, "it was SO good" BUT I CHANGED/ADDED a few things...You are ridiculous! YOU Change the recipe and ultimately change the rating of the recipe based off your NEW recipe. My kids/husband didn't like this recipe (followed precisely as it is written). You should rate the recipe AS IS and not based off the things YOU add to it and change to it.

This was a good basic recipe for us. I washed and dried the chicken breast the night before. In a bowl I mixed 2 tbsp. of fresh lemon juice, 1 tsp. of paprika, 1/2 tsp. of ground black pepper. I then brushed the breast with mixture, put in a zip lock bag added remaining mixture to bag which wasn't much. Put in fridge. I diced up some fresh celery and onion and put in a seperate bag. Next morning I put chicken in crockpot, mixed together my fresh celery/onion with one can of cream of mushroom soup 99% fat free and in place of sherry used 1/2 cup of chicken broth and half cup of grated parmesen cheese. Poured over chicken and dinner was ready when we got home. Served with brown rice and a salad. Simple comfort food. Thank you so much for the post.

My family really loves this. I use 6 breasts, the same soup/seasoning/sherry combo. I only cook it for 5-6 hours on low. I take two forks and shred the chicken after about 5 hours, then stir in 1 cup sour cream mixed with 1/4 cup flour for the last hour of cooking. The sherry makes the flavor difference.

This was soooo good. I ended up putting in a cup of white wine and using 1 can each of 98% fat free cream of chicken and cream of mushroom soups

Like so many others, I thought this was salty even though I omitted the celery salt. I used low-sodium soups so I think it might have been the cheap cooking sherry I used. When will I learn never to use a wine bought in the condiment section of the grocery store! ;o) While it was a little salty, it was still pretty good. I also used thin chicken breasts & thought they were a little overcooked; I only cooked them on low for about 6 hrs... maybe it was because I only used four breasts? I added some chopped mushroooms & celery because I had some on hand, then I added 3 cloves of minced garlic because I love garlic. The garlic did complement the flavors of the sauce a lot. I added a little more than 1/2 c. of low sodium chicken broth to the sauce about halway through the cooking..,.I guess it needed it because of the lack of juices from the missing chicken. I did not add the parmesan to the crockpot (so I can't blame the saltiness of the sauce on that). Instead, after it had cooked, I transfered the chicken to a glass baking dish & sprinkled them w/ the parmesan & put them under the broiler until the cheese was melted & golden. Then I poured the sauce around the chicken, being careful not to pour it on the chicken, thereby maintaining my beautiful cheese topping. I served it w/ boiled new potatoes (really good w/ the sauce) & pan-fried asparagus (from this site). All in all a very good meal but it will better the next time I make it w/ a quality sherry.

This recipe gets points for ease but what it offers in convenience it lacks in flavor. To make it appealing to my family I had to add more ingrediants than the original recipe called for. The whole family liked it but only after I had altered the recipe so it barely resembled the original. I added more spices, spinach, garlic, shredded carrots, plus I doubled the sherry. Good thing I started preparing this early. This is a solid base for a more detailed dish but in my opinion, it doesn't stand on it's own. I'm sorry, thank you anyway.

A good easy weeknight meal. I halved the recipe and used only one can of mushroom soup, and eight frozen chicken tenderloin pieces. I put the chicken into the pot frozen, and when I stirred in the sauce, it looked like it would not be wet enough, but by dinner time (about 9 hours later) plenty of sauce had developed to serve over rice. Thanks for this recipe.

This chicken recipe was soooo easy and tasted delicious. Just fix it and forget it until dinner time. What could be easier. I loved the hint of sherry in this one. I served it with mashed potatoes, green beans, and Great Garlic Knots from this site.My family loved it.

I made this with cream of chicken soup instead of cream of celery, wine instead of sherry, added mushrooms, and omitted the celery salt. It was quick, easy and really delicious - we had it over egg noodles.

Nothing to write home about. Perhaps if I'd used the full fat soups my review would be different but because the sodium and fat contents of Campbell's soups are soups are so high I refuse to use them. Using their low fat/low sodium soups results in a not so flavorful dish. I think there must be a misprint as I cannot see how this sauce can accommodate 10 chicken breasts! Any way, I won't make this again.

You people who review a recipe without even trying it are stupid. Why not just rate recipes after you've tried it.

In the 21 years of marriage, my hubby has given me more kudos on this crockpot chicken recipe over any other! It is simple & served w/rice-Yum Yum!

Great base...needed a little doctoring up. So a big pet peeve of mine is when someone totally changes the recipe and then gives it a bad review. I made the recipe as is, came home and tasted it and then made changes. Add apx 1 T of its better than boulion chicken base. It makes a huge difference. Then I shredded the chicken, and made a corn starch slurry using 2 T cream for the liquid. I then added 1/4 cup light sour cream. This now tastes awesome. So I am giving the base recipe 3 stars, but the doctored up one gets 5!

I used 3 chicken breasts, seasoned with lemon juice and seasoned salt, then mixed a can of cream of mushroom, diced celery, chicken broth and parmesan together and used this to cover the chicken. Cooked on low for about 6 hours and it was absolutely delicious! Will definitely make this again.

Although I thought this recipe was a good base, I took the advice of some other reviewers and modified it slightly. I used 4 chicken breasts, subbed cream of broccoli for celery soup, and also added 2 garlic cloves and chopped onion. About 30 minutes before time to eat I tossed in the parm and a bag of frozen broccoli. I think adding a veg to the gravy made it more of a meal, served over white rice and with a side salad. It was really delicious, definitely will have it again. Sooo EASY! I thought the lemon juice and sherry added to the flavors of the sauce, made this recipe stand out from every other chicken w/ creamed soup recipe!

I've been using this recipe for a couple years and am just getting around to reviewing it! Sorry! We make this at least once a month, it's a total favorite. When you're in the mood for a savory, melt in your mouth meal, this is it. It smells soooo good when you walk in the door, too! Love it! Thanks so much!

I must admit this is one of my all-time favorite crockpot recipes - I have it memorized! I place frozen chicken breasts in the removable part of my crockpot, mix all the ingredients together to make the sauce, and then pour the sauce over the chicken. It is easy to throw together the night before, and the chicken breasts thaw overnight in the refrigerator. In the morning, just pop it in the base and you're good to go. I serve it with mashed potatoes. Yum!

This was a really easy meal to make for dinner and the whole family (including my six year-old) enjoyed it. I didn't have celery salt, so I used some celery seed instead and I cooked it for about five hours on low, served over rice. I also only used five chicken breasts. Great recipe!

I made this for dinner last night, needing an easy recipe that I could just forget about since I had a lot to do and wouldn't have much time to spend on cooking. I read through some of the reviews before actually making this, and ended up tweaking the recipe using some of the tips I read on here. I only had 3 chicken breasts, and rubbed them with a mixture of 1/4 tsp pepper, 1/4 tsp garlic salt and 1/4 tsp paprika. Put them in the crockpot and sprinkled with 1 tbsp of lemon juice. For the sauce I mixed one can cream of mushroom with one can cream of celery and 1/2 cup white wine. Poured it over the chicken and topped with about 1/2 cup of grated Parmesan cheese and a handful of mozzarella. Then cooked it on low for about 6 hours. Right before serving, I shredded the chicken and just mixed it all with the sauce. Served it with butter and herb rice and it was delicious! My husband even got seconds which rarely happens. Will definitely be making this again!!!

This is very flavorful. I added fresh mushrooms to the recipe and when it was done, I mixed in some spinach. We ate it over noodles. Easy and delicious.

This was oh so good and easy! I used sherry cooking wine, all I had, and forgot the parm. cheese. I used 4 chicken breast but didn't decrease the sauce, since we like alot of sauce. Will make again with the cheese.

I have to agree with julien.....rate the recipes as written....it drives me crazy to read "This recipe was delicious....but I made a few changes...."

A five star recipe with some modifications. First, I went with two cans of cream of mushroom, as I don't like cream of celery. Then, add a touch of dill weed, a spring of rosemary, some cayanne pepper if you like to spice things up like I do, and as much garlic as you so choose. It came out much more flavorful than the soup mix alone. You gotta spice it up a little and you'll have a new flavor-craze.

I didn't have paprika, lemon juice or cream of celery soup but it turned out good anyway. I will try it again with all the ingredients. thanks for sharing!

Made exact the same way as Cooking 101 suggested except used 1tbsp sherry and the rest chicken broth & only had cream of mushroom soup. I made 3 breasts with the amount of sauce for 5 and after 8 1/2 hrs on low chicken came out very moist & tender & falling apart BUT just didn't pack a flavor punch. Probably won't make again.

This was super easy, and tasted great!

I used 8 chicken breasts, and added 2 cups of mushrooms for the last hour. For both soups I used the 98% fat free variety. I followed others advice here and did not add celery or table salt, which I am glad I did not as we thought it was on the cusp of being too salty. It seemed too thick towards the end so I thinned it with approx. 1 cup water and 1/2 cup white wine. We served this over couscous (hubby's favorite) and served with a tossed salad. The most delicious "Quick & Easy" recipe I have tried in a long time!

This was so easy to make! I made it for a family dinner and everyone enjoyed it. Next time I'll use real sherry though. All I had on hand was cooking sherry. I also used cream of chicken soup instead of celery. Served it with basmati rice.

This is amazing! Made mashed potatoes to go with it. Add rolls and that's ALL you need! I could eat just the gravy with the potatoes - yummmo! The gravy would also be amazing on pork chops.

I love this recipe!!! Easy, quick and ready when you get home from work!!! I serve over Basmati rice or rotini noodles.

My whole family loved this dish, so it's a keeper! I used bone-in, skin-on chicken thighs ('cause that's what I had) that were still frozen when I plunked them in the crock-pot. I did follow the recipe as far as using the soups, but added a couple shakes of Fine Herbes and some fresh garlic and a shake or two of red pepper flakes. I also followed another reviewer's suggestion to remove the chicken at the end and broil it with the parmesean and that was delightful! I boiled some penne (because that's what I had), mixed it with the sauce that I defatted, and placed two or three chicken thighs on top for each serving. The chicken was so tender! Next time I will use boneless, skinless breasts, but it's good to know that I acheieved delicious results with frozen chicken thighs. I might even add the white wine or sherry (I used sherry this time) at the last hour because I like the taste, and I couldn't quite taste it this time, however, it was still delicious. I also might add some cream and/or cornstarch to thicken the sauce before serving (once it's done cooking) Thank you for sharing.

I found this recipe on this site a couple of years ago and have made it several times but never got around to rating it. It is just what the name says. "Delicious". I followed the recipe exactly and it's great, but sometimes if I don't have the right soups I have substituted cream of mushroom for one or the other. I don't think it matters a lot, just get 2 creamed soups in there. I haven't tried cream of broccoli but I think I will next time. I fixed it for my daughter and her family when they came over once and now she is always asking, are you going to make that chicken again? It was so good.

great flavor, but did a few changes. Put half the chicken but same amount of spices and liquids, except increase sherry and cheese to 1 cup each. I also added some veggies as recommended by other reviewers and shredded the chicken.

This really is delicious chicken! Our family loves garlic so I added that in but otherwise this is a really tasty chicken dish!

It was very good! My Boyfriend works days while I work over the dinner hour and it was the perfect dish for him to come home too. After all the night before my tall skinny boyfriend has decided to eat whole pizza by himself so I decided he needed something alittle bit more healthy. When he came home he said the whole house just smelled so warm and comforting. I didn't measure any of the ingredients just kinda eyed what i thought looked good. It turned out AWESOME!

I typically don't try recipes that include canned soup (I prefer to know exactly what's included!) but this one was so well received and reviewed I thought I should try. The wine and the lemon fancy this up quite a bit, and the family was shocked that 1) it included canned soup and 2) it was a slow-cooker dinner! The first time made as it's given in the recipe, last night I took the chicken out of the pot after it was cooked, lined the breasts up like soldiers in a broiler-proof pan, put swiss cheese on top, and stuck it under the flame. Oh my.....delicious indeed! Paired it on the plate with rice and ladled the sauce over both. I sprinkled fresh parsley on top because this recipe deserved to be dressed! Thanks for the recipe!

I've been making this for many years and its fabulous. I find the chicken holds together better if you lightly flour, season and brown first. Then I throw the soups, seasoning and sherry into the pan and deglaze it. I've also thrown in various vegetables to make it a one pot meal. Baby button mushrooms and pearl onions are the best. Thanks for passing this recipe on!

My family did not like this. I omitted the salt as suggested by others and I added a little more sherry than called for and it was just bland. The texture of the chicken was great. I cooked 3 boneless chicken breasts on low for 5 hrs. It just is lacking something, onions might have been nice. Needs more spice.

This was tasty, but pretty salty. I will make again but next time I'll cut way back on celery salt and seasoning salt.

This was pretty good, but too much on the celery. Next time I think I'd omit the cream of celery soup and substitute cream of chicken.

This is a good crock pot chicken recipe. I follow the recipe as written and it turns out nicely.

This is one of the easiest and tastiest recipes I've had! I did not have sherry but had some white wine on hand so I used that instead and I only had 6 chicken breasts but in a pinch that had to do. So I tossed everything in the slow cooker and when I came home, I had a fabulous dinner waiting. I will make this one of my regular dishes.

This was so simple to make! The flavor is fantastic buy mild enough (with the sherry) for the kids to enjoy! Will definately be making this again, and again, and again! Oh, we did add mushrooms to the top of the pile at the beginning and stirred them in hours later and they were great!

Pretty good, but I wouldn't call it delicious...

I forgot to thaw the chicken breasts, so I put them in frozen. Didn't have the mushroom and celery soups so we used cream of broccoli, white wine instead of the sherry and still turned out very tender and full of flavor!

I was so excited for this, but my husband & I both thought it was bland & just "ok".

as other reviewers have written, this is not terribly flavorful, but I'm sure you can tweak it up a notch with additional spices. I only had 5 chicken breasts, so only used the one can of celery soup (no mushroom) and all remaining ingredients; just enough good sauce to cover the brown rice I made to go with it!

I am giving this 5 stars for ease, and 3 for taste. It was nothing extraordinary in the taste department (although it was good), but it was unbelievably easy & fast! I used cream of chicken, not cream of celery, and omitted the celery salt because I hate celery. I also added a bit more cheese and used thighs instead of breast, dark meat is my preference. Fabulous if you are short on time, and need supper ready when you get home! I will probably make this again.

This recipe was so easy and so delicious. I only put in 6 chicken breast halves so that there would be plenty of sauce and it was perfect. The meat was so tender and the sauce was tasty. Will definitely make again.

At first I thought the sherry would overpower the dish but it turned out really delicious! The kids loved the dish as well. My husband couldn't get enough of it.

This is a favorite for both of my daughters. They just love to eat the sauce with white rice, so I double everything but the chicken breasts, which I cut back to only 4. I also only cook it on low for 6 hours to be sure the chicken doesn't dry out.

Super delicious. I used Chicken stock instead of sherry. So tender. So delicious!

This was a wonderful meal. The sherry was a great touch to make it flavorful. My hubby loved it. We served it over egg noodles.

This recipe tasted wonderful and I thank you for it.

Not that Delicious.

This 'exact' recipe was given to me YEARS (80's) ago....and I then made it in my new Rival crock pot! Whenever my husband and I went out for an entire afternoon, this was such a welcoming dinner to come home to. Back in them thar days, we didn't have, like now, boneless, skinless chicken breasts, because what was on hand was skin on, bone in. Over the years, somehow, those old bone-in, skin on chicken breasts seemed to hold up better to the low, long heat and came through a tad better on the flavor. BTW...a "must" have, is the sherry. It adds a depth of flavor that you can really taste.

I thought this turned out very dry...should have doubled the sauce. it kinda reminded me of tuna casserole...on the other hand it wasn't that bad.

what to say about something that was about as ordinary as canned soup! It was easy to make, like everything else you place in a slow-cooker, but lacked the bite and flavor I expected from a slow cooked meal.

This was excellent--I cut my chicken into big chunks before cooking (about 2 ") and then served the finished product over egg noodles. My company loved it too, everyone took seconds, and asked for the recipe. YUM!!

Recipe as is, is kind of blah. I added a chopped onion and some mushrooms. I skipped the cream of celery soup and used a whole can of cream of mushroom. Also, I added about 1 - 2 cups of heavy cream and this MADE the recipe. First time I made it with my alterations, second time I didn't have the cream and the chicken felt sticky in my mouth, and my husband said it was just like I made real chicken broth because of the texture of the chicken. ADD Cream, and some chopped veggies and serve over a bed of rice pasta, and it's to die for!

The chicken comes out tender and tasty. I need to add something to it or, to me, it is just another chicken in cream of mushroom soup. Play around with it to make it unique.

I made this according to the recipie except for using boneless thighs intsead. Excellent. I will make this often.

Took much longer than 8 hours to cook, so salty and yet tasteless.

I usually don't make things with canned soup mix, because you only taste the soup. this was GREAT and so easy. No soupy taste. Whole family loved it. Will make again.

Cutting down on salt? in place of using celery salt...use celery flakes. Use low sodium soups. I also use garlic or onion powder when recipes call for the salt versions.

This dish was delicious. I did make a few changes from the original - I added sliced mushrooms - and I cut the chicken breasts up into pieces. The next time I make this (and I will definitely make it again) I will not add salt - it was just a little too salty - but even then my whole family loved it!!!!!!!!!!

This was the first recipe that I tried in my new crock pot and it lived up to it's name! I cooked it on low for 8 hours and the chicken was so moist it just fell apart. I served it over chicken flavored rice and my husband ate every last bite. I will make this one again. So easy!

Was easy and okay. I added onions, celery, and mushrooms

The name of this recipe says it all - it is truly delicious! I didn't change a thing and I cooked it on low for ten hours. I meant to add mushrooms about an hour before serving, but I got busy working in my flower beds and forgot! I will add them next time. My guys LOVED this. Served it over rice and with steamed vegetables. I highly recommend this recipe!

This recipe is so easy! Just fix some rice to go with it, and it is so good. I used chicken tenderloins instead of breasts, I think it turned out better with these, because they are not so big. The chicken just fell apart, so good. I did not have any celery salt, so I used garlic salt. It turned out good. And for all those weight watchers out there, it is pretty low in points!

I tried this with boneless skinless chicken thighs and it seemed a little over-cooked. Probably will try again with chicken breasts as recommended.

Easy to make! I cut back on the recipe and only used 3 breasts and 1 can of soup. I also added mushrooms. I then made rice and put chicken on top and poured the soup and mushrooms over that. Wonderful and easy.

kind of blah with reduced fat soup. if i make again i will use regular soup.

Great recipe. Easy and fast to fix.

This recipe seemed to be lacking something. Because it was so easy, we will probably try it again, but we'll have to play with it to get it so that it's great.

Easy recipe and Husband loved this. Gourmet touch with the Sherry and Cheese. Must remove skin and pat dry chicken to avoid thinning the sauce. Must use good quality dry sherry and fresh intense flavored cheese. No added salt needed.

GREAT! I added more lemon juice and garlic powder, some fresh mushrooms and a chopped celery stalk.

I had made a recipe almost the same as this several years ago and have been trying to replicate. This is so easy and so delicious. I used half the chicken and same amount of liquids so I have enough gravy to serve the chicken with rice. My favorite!

My husband and I loved this recipe, he said this is one of his favorites. I used white wine, frozen chicken breast tenders and alot of parmasian, served it over bow tie pasta w/ a garden salad.

Everyone gave this four stars. I added a can of mushrooms about 1 hour before serving. Served this over rice. The sherry give it a distinctive flavor.

For some reason, we did not like the taste of this dish. By no means does this mean the recipe isn't good, we just didn't care for it.

Maybe it was because I used reduced fat cream of chicken/celery soup, but I thought this was really bland. I wouldn't make it again.

I made this recipe almost exactly as indicated, and it was easy. I used 6 lg chicken breasts & 4 thighs because it's what I had on hand. This was delicious! I let it simmer for 6 hrs on low heat, then cranked it up for an hour on high when I got home. After tasting I added 1/4 tsp of garlic powder since some users suggested it, but it wasn't necessary. I'm not sure how some peoples ended up dry (maybe over cooking, especially on high with breasts) but mine was very moist. I didn't think the salt was overpowering either, just don't add too much 'to taste' because the cream soups have plenty. I served it over fresh basmati rice which soaked up all the extra juice. I will absolutely make this again.

Followed the recipe,minus the celery salt & added carrots,cubed potatoes & mushrooms. My Hubby & I didnt care for it. We thought it 'lacked' taste. However, having to add a handful of fresh parm cheese per dish made a difference. So w/o the parm cheese we thought it was very bland. Thk you tho,for the recipe & various reviews that I typically scan while making a decision on what's for dinner.

The kids really like this. I used frozen chicken breasts right from the freezer (does not even take longer to cook) so I didn't brown them or season them. I put all the seasonings with the soup mixture and used less chicken than it called for because I basically just threw my chicken into the crockpot until I ran out of room. Since it was so saucy at the end, I cooked egg noodles very al dente and added them to the crockpot to finish there. I did this after the crockpot was off. They soaked up much of the sauce and was very tasty that way.

I did not care for this recipe.

This got another Wow from my husband and "its a keeper' from my 8 year old. The only thing I add is more spices. I have made this a couple of times and have changed up the spices each time

I have made this for years, it has always been a favorite of mine, and I always dounld the soup, for plenty of sauce to go over rice. Can't believe those who say it lacks flavor.

My husband and I LOVE this recipe, it tend to ignore the spice measurements and just go with what looks good, and you can use bottled 'real lemon' lemon juice instead of fresh (2-3 good squirts does it). I also don't salt/pepper anything when I cook...I added extra of the other seasonings and it was wonderful. If you have tried and like 'Anne's Chicken' you'll love this lower fat version that tastes similar!!

Very good recipe. I used chicken legs and it turned great. The people who did not find this recipe flavourful may not have used the exact ingredients which I can see would make a difference. The chicken must be seasoned generously with kosher salt, and freshly ground pepper. You must use sherry not anything else as it may not give out the same flavour, and most important of all, use freshly grated "Parmigiano Reggiano" otherwise the dish will be not quite as flavouful as it should be.

Can you believe it? My picky as can be hubby loved it! I used asiago cheese instead of the one called for in the recipe. It turned out wonderful!

This just did not taste good to us. The chicken came out moist but the flavor was not good. My husband asked me if my chicken tasted like tuna. It sort of did! The sauce was much thinner than I imagined and we did not care for the flavor of it. I had to promise to never make it again.

Husband raved - wonderful flavor and very easy to make!

I'm giving this one five stars because it was so easy and the entire family loved it. The picky eaters even like this one. Great over noodles.

Tasty and forgiving recipe. I threw five frozen chicken breasts into the crock pot and followed the rest of the recipe as written, until I realized I was out of sherry. I used some marsala wine instead, figuring that was close enough. I'm sure the taste is different, but it's still great. I also put in about 2 cups of mushrooms and next time might chop up some celery as well. I cooked it on high for about six hours and served with egg noodles. This is easy and delicious comfort food. Thanks!

I didn't really care for this. I think it may have been the paprika. Something just tasted odd about it. I don't think I'll be making it again.

This was so easy and yummy. I had company foe dinner and movies last week, and I threw this together before work and let it cook all day. When I got home, I stirred it up, made some basmati rice and a green salad, and presto! Everyone raved over it all night!

My entire family absolutely LOVED this. It is sooo easy to prepare, everything we always have on hand and the gravy is excellent served over rice.

This was delicious! I altered the recipe to what I had on hand. I used 3 b/s chicken breasts. I squeezed bottled lemon juice over each one and sprinkled liberally with salt, pepper, onion powder (didn't have celery salt) and hungarian paprika. I used 1 can cream of chicken, 1 can cream of mushroom and omitted the sherry substituting water, I then sprinkled each breast with shredded parmesan cheese and parsley. I cooked on high 5 hours and during the last hour I added a box of frozen steam fresh asparagus that I precooked for 3 minutes in the microwave. It really made the dish pretty and delicious. I made Rice-A- Roni parmesan and herb rice and served the chicken breast over the rice with lots of the gravy. The chicken was fork tender and very moist! There was just enough for 2 adults a 2yr old and 3 yr old. I will definitely make this again! The kids loved it!