27 Reviews of Crock Pot Smothered Chicken

From: Bev

On Mar 23, 2003

Braunda, I threw all the ingredients for this into the crockpot and went out into the beautiful spring air today and had an excellent chicken dinner waiting for me on my return! The chicken is so tender with this recipe that it simply falls off the bones! I served it with mashed potatoes and Bergy's Stir Fried Asparagus with Mushrooms Stir Fried Asparagus With Mushrooms, and a crisp green tossed salad. Delicious and simple! What more could you ask? Thank you so much, Braunda, for sharing this recipe with all of us on Zaar!

From: Barb Gertz

On Jan 8, 2006

Very tasy, easy recipe. I used 2 large boneless, skinless chicken breast. added them to the crockpot frozen and did the rest of the recipe as stated, using soy milk. Cooked it for 6 hours. Served this jasmine rice, a salad of baby greens, avocado, grapes. DH loved the recipe which I will be making again, thank you for sharing.

From: Bill Gary

On Oct 5, 2002

This was great! I added an extra 1 1/2 tsp flour, because of brau's stern admonishment to watch the fat (I prepared this in the oven), and it came out fantastic. Kudos to Brau! Now if only we could see more turtle recipes......

From: Little Bee

On Aug 24, 2003

Perfect for a Sunday dinner! If you really want to watch the fat content you can use Campbells Cream of Mushroom and skim milk. I did increase the flour to 2 1/2 tablespoons to thicken it since I used skim milk. It didn't compromise the taste at all. I love using my Crock pot and this was a great recipe for it! Thanks!

From: Liz Firmanik

On Aug 21, 2003

I added a can of cr. of chicken soup also. My husband and I both loved it. He told me I could make it anytime. It was very tender and tasty.

From: JaydensMommy22

On Aug 21, 2003

Fast, easy and very tasty meal. Perfect for these hot days here. It was a snap to put together. My kids loved it, even my 16 month old. Served it over buttered egg noodles, and had steamed brocolli and a salad. Great dinner. Thank you for this one!

From: Loves2Teach

On Jul 30, 2003

This is such a good tasty and easy meal! I halved the recipe because it is just the 2 of us- did not change a thing (used chicken breasts though). We had ours over egg noodles. Thanks so much for sharing- We will be having this again soon! Thanks!!!

From: peppermintkitty

On Oct 17, 2003

I usually make this in my electric skillet,,first breading the chicken, fry quickly on both sides then the rest of the recipe is the same. I wasn't going to be home to watch the skillet, so used this method and it is very good. The chicken so tender, gravy made, was a good dinner that my dh and I liked very much. Followed the exact recipe, had no problems, turned out as stated. I used the thighs, legs and breast from a whole chicken, removing what bone I could and removed all the skin. Thanks for posting, this a a keeper recipe for us!!

From: MizzNezz

On Feb 16, 2004

Braunda, we really loved this chicken! I followed your recipe exactly. Cooked for 5 hours on high. It was so tender and the gravy was delicious! We had it with fresh sauted spinach and steamed carrots with ginger. Great! Thanks!!

From: Empire920

On Jul 8, 2007

Very good. I used 4 boneless, skinless chicken breasts, cooked them on high for 4 hours. I took meat out and shredded it - no effort at all as the chicken was very tender. The sauce was not as thick as we prefer so, before adding the meat back, I followed another's advice and made a beurre manie (had no clue what that is so I looked it up and it is a mixture of flour and butter... I used 2T each... kneaded together and added to sauce). I also added some sour cream - I didn't measure but it was probably 1/4 cup or so. We served over rice but I think it would be delicious over egg noodles. Thank you.