Ok...a 4-ish before a few additions. Certainly has potential to be 5! I made a few small changes in the beginning...I didn't have large potatoes, I had small yukon golds, so I just added enough to look like 2 large (lol)...and I cubed them. I diced the onions instead of slicing them because it's easier to get my kids to eat them that way. I also used corn instead of peas, beef broth instead of water, added a can of diced tomatoes, and lots of garlic. I cooked it in the crock on low for about 8 hours. Tasted it. It was pretty bland. I added more beef bouillion granules, more fresh ground pepper, about 1/2 tsp. Italian seasoning, and a couple small pinches of cayenne. Oh, and more garlic. Put the crockpot on warm and let it "stew" until my bread was finished (about 40 minutes). The end result was AWESOME! My kids and hubby were eating like uncivilized heathens! I had to remind the girls a couple of times to use their table manners. It was that good! I'm definitely adding the recipe with changes to my rotation! Thanks!

This was actually very good. It reminded me somewhat of the cheddar bay biscuits from Red Lobster. I halved the sugar because I'm not fond of sweet/savory bread. I also used Italian seasoning instead of oregano because that's what I had. My family really enjoyed it, so I'll be making it again. Thanks!

I thought these were just OK. I replaced the nuts with white chocolate chips. Recipe's OK, but I probably won't make them again. Thanks for sharing the recipe, though.

The sauce was too sour for me.

the trick to keeping these babies closed while frying is to make a paste of flour and water, brush all edges with mixture then close. Ive made my own version of these for years and they never pop open, Happy Eating!!

I didn't like the mayonnaise dressing.

I didn't think this bread had much flavor.

This recipe is simple and delicious! I made these for the first time for Thanksgiving with my family. My fiance, (who initially argued that lil smokies were only good when simmered in BBQ sauce in the crockpot,) loved these SO MUCH that he ate about 1/3 of them before we even left the house to go to my mother's! The only thing that I changed was that I put the little smokies in a zip lock bag along with the brown sugar before wrapping in bacon. I shook them up in the bag until all of the smokies were covered, then once wrapped in bacon, I used the rest of the brown sugar to coat the tops of the smokies after placing them on a baking sheet. Don't be afraid to get crazy with the brown sugar. It makes the smokies juicy and sweet!

Well, this WAS a good recipe. It did happen to be a *wee* bit salty, but that's certainly an easy thing to fix. I followed the recipe exactly (strange, I know) except for only using one 5-ish pound chicken. I did make the mistake of letting it go all the way to 180 and it was slightly dry. Next time, I will pull it out sooner. Otherwise, great recipe! Thanks!

I usually make most things from scratch but decided to give this a try after reading the positive reviews. Everything was okay tasting but had a store-bought, came-from-a-can quality about it (due to the condensed soup and packaged biscuits?). Or maybe it's because I can't do anything the easy way :) Good luck for everyone else though!

MMMMMMM!!! yumm! it is sooooo moist and delicious and like it said it is better the next day! absolutely LOVEE ITT! do not change a thing! perfect the way it is!

My husband was leary about this recipe now he is on his 3rd porkchop. We love it. I used stewed tomatoes and puree them with the seasoning. I severed with spanish rice and my boys loved it and asked to have it tomorrow night. Thanks so much for this recipe.