Reviewed: Nov. 5, 2011

Thank your Grace for posting and thank you SUSANPMI and Anichka5 for your reviews. This reeipw was awesome. I used peach preserves 'cause that's what I had and I added some ground red chipotle pepper. This recipe rocks! Thanks again Grace!

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2 users found this review helpful

Reviewer:

Victoria

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Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Phoenix, Maryland, USA

Reviewed: May 30, 2011

I had to use water instead of apricot nectar (didn't have any), and I cut the chicken up into smaller pieces so it would absorb more of the flavour from the sauce. I think I added a bit more preserves than called for, but I also put in some ground red chipotle pepper for some more heat. Absolutely loved it!

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4 users found this review helpful

Reviewer:

Anichka5

Cooking Level: Expert

Home Town: Carson City, Nevada, USA

Living In: Warwick, Rhode Island, USA

Reviewed: Mar. 31, 2011

This was awesome! I made a few changes though ... I put the chicken breasts in the crock pot with the salsa, apricot nectar, apricot preserves, pepper, salt, and cumin. I shredded it then, large shreds. I used half apricot nectar and half water, and some cumin for the rice, and it came out fantastic!

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3 users found this review helpful

Reviewer:

Cara12083

Reviewed: Feb. 24, 2011

This was a quick and easy dinner that pleased 'almost' the entire family (one refused to try it and one didn't like it, but that's pretty typical). I really thought it was great. I couldn't resist adding a little cumin and garlic powder to the sauce, but otherwise I didn't change it much.

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4 users found this review helpful

Reviewer:

Realmom

Reviewed: Oct. 6, 2010

Very good. I think the flavor would vary depending on what kind of salsa you would use. I will make this again.

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3 users found this review helpful

Reviewer:

Lil' Mama

Cooking Level: Intermediate

Reviewed: Aug. 10, 2010

Very good. It almost tastes like sweet and sour chicken but has a spicier taste. I did a few things differently. I added a ground red pepper, garlic powder, and minced onions to the flour mixture. I also double dipped the chicken. First in the flower mixture and then in an egg/milk mixture and again in the flower mixture. I served this with steam rice cooked chicken broth with a lemon twist for color and more zest. I'll definitely be making this again. I will probably add a little honey and pineapple next time around.

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7 users found this review helpful

Reviewer:

startleme

Reviewed: Jul. 18, 2010

Make this recipe just as delicious and much easier: cut chicken into bite size pieces, coat in bag with half a packet of mild taco seasoning. Cook in 3T oil. When cooked, drain oil and add salsa and preserves, heat through, serve over rice.

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9 users found this review helpful

Reviewer:

Emily

Reviewed: Oct. 7, 2009

This recipe pleased kids, husband, and me, not an easy order in my family. Very fast - I make two at once - one for the oven and one mixed up in a big freezer ziplock for later. I have used apricot, raspberry, and orange cranberry preserves, and they all come out tasty!

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3 users found this review helpful

Reviewer:

SUSANPMI

Reviewed: Sep. 8, 2009

Great recipe to have on hand when time is short!

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Reviewer:

SOUTHERN TRANSPLANT

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Valdosta, Georgia, USA

Reviewed: Mar. 28, 2009

A friend made this for a meeting we were at. I in turn made it for my family and it is WONDERFUL!The taste can be varied based on the type of salsa used(mild, hot, sweet). It is so delicious and easy that it will be one of the main courses at my son's graduation party this summer!

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6 users found this review helpful