This is my favourite easy dinner to make in the slow cooker, chicken with a mushroom and wine sauce.
My family loves this recipe. I did take the advise of other cooks who recommended increasing the milk to 1/4 cup and adding a teaspoon of some sort of seasoning (I've used Bruci's on one occasion and Italian Seasoning on another) to give the gravy some oomph. I haven't had a problem with the chicken getting dry, but I make sure that the meat stays covered by the gravy by giving it a stir every once in a while throughout the day. It's possible that by putting the chicken into the pot while the meat was still frozen had something to do with the retention of moisture, too. The recipe can be made in half the time by increasing the temperature to "high" and cooking for 3-4 hours. - 14 Mar 2002 (Review from Allrecipes USA and Canada)
Loved this recipe and made a few changes to make it my own. I used White Zinfandel instead of just white wine & Used Two Cans of Progresso Cream of mushroom soup. The next thing I noticed is that it had a ton of sauce so I added 1 cup of Brown Rice and 1/2 cup of Shelled Edamame. After tasting it I felt it still needed a little something so I added 1/4 cup of Shredded Parmesan, Romano, and Asiago cheese blend. YUMMY!!! This is gonna be a winner for us! THANKS! - 14 Mar 2006 (Review from Allrecipes USA and Canada)
My whole family loved this. I doubled the sauce recipe and it cooked til the chicken was so tender that I just shredded it and mixed it real good. I served it over angel hair pasta. I also browned and seasoned the breasts first in garlic oil. I will definitely make this again. Tracy Sue - 10 Nov 2002 (Review from Allrecipes USA and Canada)