This was AMAZING...with the mods I made of coarse! I didn't really change much...I used green enchilada sauce and a pinch of sugar in with the 26 oz can of whole peeled tomatoes, used fire roasted green chilis in a can. Added a can of rinsed black beans. Didn't add cilantro to the soup, but instead as a garnish. Also, I used 3 baked chicken thighs, I would have added boneless skinless chicken to the crockpot, but I didn't have any and I didn't want to add the skin and all to the pot and worry about fetching it later so this time I baked em and removed the fat, skin and bones. I also used 2 pkgs of chicken bullion in the pot with the water. I let this cook on high for 4 hours since I added cooked chicken. I would go longer next time with raw chicken. The way to serve this is over some rice to make it more hearty and filling, squeeze some fresh lime juice over the bowl and top with a spoon of sour cream, green onion, cilantro, cheese and tortilla strips...I used bagged tortillas. OMG SOOOOO AWESOME!!!!! Thanks! I personally think that you should read over reviews and take into count the changes ppl made, it helps make it better, so I never make things as written I always make changes to our liking. Enjoy cooking, I certainly do!!

Reviewed On: Aug. 11, 2011

These are AWESOME!! I made them 2 days ago and changed up the recipe a bit, to my tastes. Used carrots instead of spinach, serano pepper, garlic and some white onion as well as the green onion, cilantro instread of parsley, squirt 1/2 lime juice over mix after cooked. I added cayenne, S&P, garlic powder and chili powder to my chicken, and chili powder and cumin to my mix. VERY Flavorful! Wasn't lacking anything. I also used lumpia wrappers instead of tortilla or egg roll wraps, altho they are similar to egg roll wraps, they are sooo much better! I also brushed them with canola oil and baked them at 425 degrees for about 15 mins flipping 1/2. They were good, then the next day I made them again and fried them instead and they were FANTASTICALLY AWESOME!!! With my mods and frying them, they were AMAZING! Also, I wanted to make the cilantro cream sauce with them, but that was more than what I had on hand, so instead we ate these with SPICY RANCH!! That was AWESOMER!! haha All I had to do was buy a pkt of hiddenvalley spicy ranch mix and add 1 c each of mayo and milk... it is the perfect dipping sauce, and NO not really spicy, just awesome flavor! THANKS!!

Reviewed On: Aug. 9, 2011

The reviews say to use the same cook time, just add a lil more time at the end for bigger and to get it a lil more cooked, no matter the size and for bone-in is what it seems most ppl have used. I have never made a PRR and I am looking forward to using this recipe, so thanks for posting this! Thanks for all the tips about the add'l cooking time for med-rare and for the thought of throwing in the pots with the roast. Our Christmas dinner will be amazing! I am also going to add the beef broth to the bottom, we will certainly need the au jus. I am going to do an herb and garlic crust on mine as well....this is an expensive cut of meat, so I never bought one b4 to make myself in fear of messing it up, $35 is alot of $ to mess up...I have no fear of messing this up now! I will let you know how awesome it was! UPDATE* It was AMAZING! The cook time was perfect and I used a bunch of minced garlic with EVOO, lil it of chx broth, S&P, and steakhouse seasoning, rubbbed all over the outside. I put a can of can of beef broth in the bottom of the roasting pan. It did evaporate, leaving no au jus, but was still very moist! It was amazing....to say the least. Thanks for a awesome way to cook this, now I will have to make this more often... My hubby and I have gourmet palates from being all over the world, and he said that it was probably the best meal of his life!!!

Reviewed On: Dec. 23, 2010