I felt like making this in the crockpot one day and used boneless chicken breasts instead. It was okay but the recipe is definitely better as is, made in a Dutch oven with bone-in chicken. The nice thing about the boneless version was it made a great cold salad for lunch the next day. Just pour the leftover sauce and shredded chicken over leftover rice and chill. Add green onions and chopped artichoke hearts and diced red peppers the next day and voila. Great as is or over lettuce with a ginger dressing.

Reviewed On: Mar. 2, 2009

I doubled this recipe and added a splash of vanilla, 1/2 cup brown sugar, a little more fresh strawberries than called for and the juice and zest of 1/2 a lemon. They turned out moist, flavorful, like jammy muffins.

Reviewed On: May 21, 2008

Really good. Flavorful and moist. I made three dozen cupcakes w/ this recipe. The only change I made was to use 2 cups white flour, 1 cup whole wheat graham flour ad 1/2 cup oats.

Reviewed On: Jul. 15, 2007