The chicken is tender but bland tasting, it was way over done I checked with a themometer register 185. The sauce is way to thick, I would recomend pouring the sauce over the chicken, with 6 hours on low instead of 7. I am going to add less flour more wine and cognac next time I make this recipe.

Awesome and easy. This is so worth the calories. I chose the 6 hour option. The chicken was tender and flavorful and slid off of the bone, the wine was not overpowering --- it was perfect. I did make some adjustments: 1. I used only 1/2 a chicken but did not half the the other ingredients. If I were using a whole chicken I would double the other ingredients to ensure that i had enough of the sauce. 2. I added about 3/4 cups of chicken broth. 3. Used chicken herb flavored cous cous. This is a keeper.

The video made this look great but the reviews were off putting. Glad I tried it. I made a few changes (worried it would be bad) so either that made all the difference or the others only find flavor in a Big Mac.

I used skinless thighs, dredged the chicken in flour, salt/pepper and then browned it in oil till crisp. I made a roux with the pan drippings and thickened it with the wine. Poured it on top to cook in the crockpot. Also subbed dried Italian spice blend for thyme.

I made this recipe this evening for my family. I followed the recipe to the exact. I, too, thought this dish was extraordinarily bland and could only taste remnants of white wine. It definitely needs a whole lot of something to make this dish palatable.

I've made this recipe twice: once as printed, a second time with 8 oz of quartered Crimini mushrooms tucked in with the chicken pieces. Both times delicious. I used the high heat setting for 3 1/2 hours, and have the same crock pot seen in the video. Don't understand how a previous reviewer could taste "gluten" in something that cooked for hours. However crock pot cooking is a little different in that items should layered as directed, and don't lift the lid and stir!

sloppy and greasy, skin was gross, and it was total slop to eat. Who wants to eat chicken with bones all over on top of cous cous? Might try with boneless, but then again, no I won't ever try this again... :(

My Wife followed this recipe to the Tee. Possibly the worst thing I've put into my mouth for a long time.

All you can taste is gluten & flour.

I made this yesterday almost to a tee. I used drumsticks, since that's what I had and I also deglazed the pan with white wine after browning the chicken. I liked it a lot and my husband raved about it. Said it was restaurant quality. It was easy and delicious :)

I made this and I really liked it. My husband liked it even more. I used 4.5 lbs of chicken and added some canned mushrooms (without the juice). When I made the couscous, I added nutmeg and golden raisons. I would also reduce the sauce in the future, but didn't and it was still pretty good!

I made this tonight and didn't substitute anything, I followed the recipe to the letter. I was disappointed with this recipe and would cut the thyme by more than half if I were to make again. Also, I would reduce the browned bits from the pan with wine and add that to the slow-cooker for added flavor. I will most likely not make this again.