This was crazy good. I doubled the spices, but followed the recipe to a T with the ingredients. I poked pockets in the meat and stuffed the extra spice mix all over to help penetrate the meat and it worked great. I cooked this while I was at work, so I couldn't turn it after 5 hours and it didn't matter. The top got this black crust on it that was just phenomenal. I followed other suggestions and broiled it for about 8 minutes after I shredded it and it really crisped up nicely. I will make this again and again.

Reviewed On: Oct. 12, 2011

Loved this! You can't taste the beer at all, yet it adds a lot of depth to the broth. I added extra chicken and I even put the breasts in frozen and let it cook all day before shredding and adding back in. This one is sure to be a staple in our house.

Reviewed On: Oct. 12, 2011

This recipe is fantastic! For those reviewers that complained about it being too watery at the end, an easy fix is to just not cook the noodles at all. Put the lasagna noodles in dry and they will soak up the liquid as they cook. I wouldn't change a thing in here. Do yourself a favor and make this as written the first time before you try any modifications, it's really good!

Reviewed On: Sep. 4, 2011