Reviewed: Sep. 11, 2008

Excellent!! This is delicious and healthy. Next time I will add another can of beans and corn to make a bigger batch.

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Little V

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2008

MMMMMM!!!! This was delicious!!!

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 28, 2008

I love this recipe! I've made it a bunch of times now and my husband thinks it makes the whole apartment smell lovely! The only change I make is using canned "chili ready" tomatos bc they're way cheaper than salsa and I like the taste better.

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psidney

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 17, 2008

The recipe as stated was pretty good, but I ended up making a couple changes which made it much more to our liking. I felt it was way too much chicken to not enough veggies so I replaced two chicken breasts with chopped carrots, bell peppers, celery and onion. Also, after tasting it with just the salsa and spices, I ended up adding a jar of spaghetti sauce and a can of black beans so it didn't taste like, well, salsa! I didn't think my two young kids would like it that strong. I had to let it cook a little longer with the lid off to not be so watery. It's a great concept and I know I will use this idea again, thank you!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Aug. 12, 2008

This was a great dish. The children loved it as well as the hubby!! Thanks!

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adfabus

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Reviewed: Aug. 5, 2008

This was a delicious recipe. I had used a 26 oz jar of salsa, so I increased the amount of chicken. I cut up some onions and garlic and threw them in there. At the end I put in a can of tomato paste to thicken it up. Yummy! Thanks for a wonderful recipe.

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Diva Nay

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Reviewed: Aug. 2, 2008

This was delicious! A couple additions: I added a can of diced tomatoes and used black beans instead of pinto. Fabulous with sour cream and cheese as a topping with chips.

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brendad

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Reviewed: Jul. 31, 2008

After reading the review of others, I made a few changes: used 3 large chicken breasts instead of 4, black beans instead of pinto (personal preference) and then added a can of diced tomatoes with chilis. Be sure to rinse and drain the beans before adding to cut down on the sugar. Served with fresh cilantro, sour cream and shredded mexican blend cheese. It was very good.

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Roni0907

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

Very good. I used a can of stewed tomatoes as I didn't have salsa on hand and only two large Costco breasts. If you don't want to add the corn and beans - then use as a filling for tacos, enchiladas, burritos, etc. and have rice and beans on the side. It made a lot for my family of 3.

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disern

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Reviewed: Jul. 20, 2008

Really good and really, really easy! I used fresh salsa and only used 3 chicken breasts--as a few mentioned 4 would of been too many. If you use 4, you really need to increase the corn and/or beans or salsa. We enjoyed it, but, it was a strange consistancy---kind of between a chili & dip for tortilla chips. Still, will make again just need to add more liquid.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Jul. 18, 2008

Wonderful!! Made it a budget meal by adding just one chicken breast, and it was wonderful. Omitted salt and also used home-made beans and frozen corn to drop the salt content (which is already considerable from the salsa).

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OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jul. 13, 2008

Loved this recipe. The chicken was done after 4 hours. This will one will go in my "recipe box". Thanks.

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KYLYNN

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 25, 2008

This is so easy and fabulous! I even used frozen chicken breasts and had it on low for 8 hours, then shred the chicken and add the rest. Sour Cream, cilantro and cheese on top make this perfect! It is a beautiful presentation and so easy!

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Fancy Pants

Cooking Level: Intermediate

Home Town: Aliquippa, Pennsylvania, USA

Living In: Fort Washington, Pennsylvania, USA

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Reviewed: Jun. 24, 2008

Great stuff. I don't keep Mexican-style corn around, so used frozen and then just added some more "Mexican-style stuff." It might be my slow-cooker, but leaving something on low all night is too much, so I turned it to warm for the night and then turned it up to low when I started adding other ingredients. What a great way to cook chicken! (I think I've only ever cooked already-chopped chicken in the crock pot, which admittedly, I've not used too often to begin with.) I really hate shredding chicken, but this just fell apart when cooked this way. Took away much drudgery! Sprinkled some cheddar on top, but wished I'd had some sour cream around. One poster put it on rice, and that sounds like a great idea.

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Erimess

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

A wonderful chili recipe! It was a nice alternative to the traditional beef and bean chili. I added one can of chopped tomatoes and their juice to the slow cooker in the beginning. I used kidney and black beans since those were the only ones I had on hand. After a garnish of sour cream, shredded cheddar cheese and onion, this recipe became a fmaily favorite!

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: May 8, 2008

This is such a great dish for a chilly night! I love making it because it's so easy (I have the recipe memorized now), and easily adjusted to fit your own taste. I substitute frozen corn for canned, sometimes use black or kidney beans rather than pinto, and usually add more spices (I love garlic and heat!). Such a classic recipe, I will probably never grow tired of it!

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HB

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Reviewed: May 8, 2008

boring

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laniamohr

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Reviewed: May 4, 2008

Ok. This recipe is by FAR the best one i've found yet on this website!! I use 2 jars of salsa instead of one, and 3 chicken breasts (4 seemed to be way too much, especially if your only using 1 jar of salsa) and i use canned black beans instead of pinto. Oh, and i dont even bother letting anything sit around in the fridge to marinade. I have found it tastes exactly the same if you cut that step completely. My husband and I eat this once every couple of weeks. NO LIE. we top it w/ sliced jalapenos, sour cream, shredded cheese, and green onion, and eat w/ corn chips! These are amazing as a base for a nachos instead of usual ground beef, and great as a burrito. Follow my steps, and i guarantee if you already love this recipe, you will now love it even more!

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HollyHellion

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Traverse City, Michigan, USA

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Reviewed: Apr. 28, 2008

My boyfriend and I loved this recipe... it was so easy, too! I substituted the pinto beans for black beans and added some extra rotel because I thought it was getting a little dry (however, this was probably a bad idea b/c it ended up being a tad bit soupy after the beans and rotel were done simmering)... but it was delicious served over tortilla chips and topped with cheese! My boyfriend couldn't get enough!

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smallwhiteshoes

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2008

Yummy! I followed the recipe very closely and this "chili" turned out beautifully! I didn't cook it over night as the recipe suggests, but opted to defrost the chicken and cook it on high for 4 hours and then low for the remainder of the day. I started it at 10am and it was done by 5pm. I used Newman's Own Thick and Chunky Natural Salsa. I drained the cans of beans and corn so that it wasn't too soupy and I am really glad I did that. We served the shredded chicken on tortillas with cheddar cheese and sour cream. It was sooo good! It had a lot of flavor, but was not spicy. If you want it to be super spicy, just choose your salsa wisely and add a little more spices when you cook it. This recipe could easily be adjusted to suit anyone's taste buds. My family (including my two year old) loved it as is! THANK YOU so much for sharing! UPDATE: I have made this 3 times already! I love it! Thank you so much for this recipe; I can't get enough of it!

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