This was absolutely delicious,very juicy, very flavorful. I only had 1/4 cup of mayonaise left, so I used light blue cheese dressing to round it out. I used frozen artichokes and grated cheese and added a splash of lemon juice and a dash of garlic powder. I will make this again, it is a delicous but quick and easy entree for a busy night. I would recommend serving with a green salad and warm rolls for mopping up every drop of the delicious sauce. :)

OMG I can't believe I found this recipe here! This was a favorite that my grandmother used to make for us whenever we came to visit. She always topped it off with Bisquick dumplings when she made it, which was our favorite part for sopping up the sauce. I can't wait to make this for my son one day soon.

I made this recipe with the modifications suggested by other reviewers, namely adding lemon to onion and rosemary inside the chicken, rubbing the outside with oil, rosemary and lemon zest, and filling the pan with carrots, parsnips, and onions and pouring a couple of cups of chicken stock over it all and basting frequently. I also cooked the bird breast-side down. This was by far the best chicken I've ever eaten, the meat was very moist and flavorful and the aroma in the house while it was cooking was mouthwatering. I highly recommend this recipe!

This looked like a cozy, warm dish for a winter afternoon, so I really wanted to make it. Problem was, I didn't have all of the ingredients. I compared what I had, versus what the recipe called for, and decided I had enough overlap to at least give it a shot. I used boneless country pork ribs. I didn't have green chiles, but I did have a can of salsa verde. To balance the tartness of the tomatillos I added parsnips and carrots. I used kidney beans instead of black beans and I added pepper flakes to give it a little heat, since I was missing the green chiles. I also had a chayote lying around, so I threw that in, too. It's different from the original, but very good. Definately a nice hearty one-pot dish perfect for a cold day. I'm giving it four stars, only because I didn't follow the recipe exactly. Next time I'm going to try to original version and maybe adapt it for the crock pot.

Dan, this was soooo delicious! This is a new instant favorite at my house. I doubled your recipe and did a variety of veggies, string beans, asparagus, shitake mushroom caps, snow peas, and sweetpotato, and we had this as our main course for dinner this evening. I added a little powdered ginger to the dipping sauce, but it was just as yummy without it. We will be making this again . . and again . . and again. :)

We really enjoyed this dish. My son ate almost the entire pan by himself. I didn't have cheddar in the house, so I used pepper jack instead. I'm planning to double the recipe and make a larger batch to take to a post-Thanksgiving family gathering.