The only change I made was adding bread crumbs instead of stuffing as I didnt have any on hand... This is a family fave now! Thank you for the recipe

Reviewed On: Jan. 8, 2009

This was wonderful... I used boneless thighs, cream of mushroom soup with garlic (thats all I had on hand), and dried herb flavored soup mix (again all I had on hand) instead of the onion soup mix. I also didnt use the salt or brown the chicken before I put it in the oven. This will be a regular at our house. Thank you

Reviewed On: Nov. 25, 2008

I have made this recipe twice in the last two weeks. I made a few changes based on other postings. First, I used a rump roast that was thawed. I cut the roast into 4 pieces as I found it was easier for me to shred. I used a full bottle of Bud Lite Lime (I didnt have any Corona) as a substitute for the wine, a can of mild green chilis, lime juice, and I cooked it on low for 6 hours. After 6 hours I shredded the meat, put it back in the crock pot with the green onions and cilantro for an additional 45 minutes on high. I fried fresh corn tortillas and sprinkled parmesan cheese on them. I served the tacos with Pico de Gallo (also on this site), and cheese. My kids said "I'm not hungry" before dinner. I had them eat at least 1 taco.. by the time dinner was over they each had an additional 2 tacos (they never eat more than 2) and told me they would have more if they weren't so full! Thank you for this great recipe.

Reviewed On: Nov. 18, 2008