This was great! I used frozen chicken breasts and didn't brown ahead of time. I had to go to the store for the red peppers so they only got about 2 hours of the 5 that I cooked it, but were fine. My slow cooker has numbers 1 through 5 and I used 3 for about 3 hours but worried that the chicken wouldn't be cooked enough, but it was thawed enough to cut it up, and then I turned the heat up to 4 and it started boiling after about an hour. Turned it down to 2 for an hour while getting the rest of the dinner ready. My husband had his over rice but I had mine plain in a bowl with the lime and some light sour cream. We had it with corn bread, salad and fruit. (More than enough food!) High fiber, very low fat, and delicious! My husband said we should serve it for company.

Reviewed On: Jun. 14, 2009

I was in a hurry when I made this recipe and made it exactly as it said, except that I didn't have enough carrots so filled with raisins. Then, while I was waiting for it to cool to frost it, I read some reviews and wondered if I should have made changes. I did change the sugar in the frosting to 3 cups. It was the most popular thing I've ever made. People were begging for seconds. Also, it seemed like it wasn't done after about 45 minutes, but it was dark and pulled away from the pan, so I took it out. I left it in the pan, frosted it, and took it to work in the pan. I also just sprayed the pan with Pam, and didn't flour the pan.

Reviewed On: Mar. 30, 2007