Thanks Wendy! Yes for serving as a sauce over pasta it’s a good idea to increase it 🙂

I made this last night and we loved it. I shredded the chicken and served over egg noodles. The sauce didn’t seem like enough so I ended up doubling the sauce recipe as it was cooking. I’m glad I did!

Thanks Roxanne!

About to make for second time! Really good and easy. I used dried minced garlic because I didn’t hav fresh and used frozen chopped spinach. This second time I will make more of the sauce. I’m going to serve it over penne pasta or some other kind of pasta👍🏻

Yes that will work! I use a basic Crockpot brand 2.5 quart and Hamilton beach 4 quart. 6 quart will work it just may cook more quickly. I’ve linked my slow cookers here: https://www.thereciperebel.com/small-kitchen-appliances/

I only have 6 quart slow cooker. Will this recipe work in that or should I modify it? Also which slow cooker do you have? I may need a smaller one.

I don’t recommend cooking it on high as the cream can burn. It cooks for such a short time anyway, around 2.5 to 3 hours. If you’re in a hurry, I recommend cooking it on the stovetop.

In reply to Ashley Fehr.

Today will be the second time making this dish, and ive added a few tweaks which add flavor and dimension. I often will dice up a Vidalia onion and sautéed it in some of the sundried tomato oil and place that on top of the chicken before adding the sauce in to the crock pot. I have also added a bullion cube into the sauce after putting it into the crock pot for a little more flavor depth.

For the chicken, I cube it up into bite size pieces before putting it into the crockpot (which will cause some change in the cooking time frame). Its is so filling, rich, and delicious. Thank you for this recipe that I use as a base! <3