I really like this recipe - made it twice in a week. Made as written except I substituted low sodium chix broth - which could explain why it seemed a little bland. I doctored to my tastes - 1st batch added red pepper flakes; 2nd batch added roasted red pepper. Goat cheese or gorgonzola gives a nice punch. Very easy to prep. As for blowing the top off the blender - don't fill it too much and hold the lid with a kitchen towel.

Reviewed On: Mar. 9, 2010

Very tasty - even better the next day. For the most part, I followed the recipe except... In step 1 - sauteed the veggies in a skillet, transferred to pot. In step 2 - browned kielbasa in same skillet, transferred to pot. Mopped up excess grease from skillet with paper towel then deglazed with chicken broth to release the fond then added to pot. I used a bag of diced potatoes which seemed to take a long time to soften. Next time I will use red potatoes the recipe calls for. I also found I needed more chicken broth. I will definitely make again. Thanks for the recipe!

Reviewed On: Feb. 15, 2010

Great way to cook chicken - I have to admit, I hadn't considered a low temp for 5 hours. I used a 8# bird and kept spice mix as listed - complete with overnight marinade. Next time I will reduce the salt a bit. Mostly super easy, although I did flip the bird halfway through (started with breast side down). The best thing is no basting required! Chicken turned out very moist. Will definitely make again. Many thanks for the recipe.

Reviewed On: Jan. 13, 2010