Reviewed: Jun. 18, 2013

After cutting the amount of chicken in half, this was much better than expected!

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Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

Reviewed: Mar. 15, 2013

This recipe was fantastic! Definitely a keeper!

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Reviewer:

RICKYRAE

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Feb. 13, 2013

Oh man, this was amazing! I couldn't find any Mexican style corn so I just used a can of regular corn and a can of diced tomatoes with green chilies. I also used about half the amount of chicken. I wasn't sure how thick it would come out, so I decided later to add about a cup of chicken broth and it came out the perfect consistency for my taste. I will most definitely make this recipe again!

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Reviewer:

coastiebu

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Port Huron, Michigan, USA

Reviewed: Jan. 28, 2013

Yummy chili, I'll be making it again. For my tastes I added water to thin the chili, about a salsa jar and a half. Many people prefer their chili thick like the recipe, if that bothers you just add water rather than complain about it in a review. I also add everything to the pot in the beginning and it turns out fine. Thanks very much for sharing.

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Reviewer:

M. Stoffel

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: Jan. 28, 2013

Amazingly delicious, healthy and easy! I usually double this recipe in my slow cooker. I've also cooked it on high for less time in a pinch. I like to add extra kidney beans and corn. I serve with cheese, sour cream, guacamole and tortilla chips. This is my go to for larger groups or if I'm making a meal for someone else. Everyone LOVES this! It heats up well, too! I've never had leftovers enough to freeze, but I imagine it would freeze well, too!

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Reviewer:

corlyssa

Reviewed: Jan. 27, 2013

Very tasty. I did not change the ingredients. However, I did change the prep. I set my crock pot for 6 hours. Cubed chicken & cooked for 3 hours w/ spices & a fresh, chunky salsa. Then added beans (drained) & corn (not drained); cooked for 3 additional hours. The flavor was great. Served w/ sour cream, shredded cheddar, & tortilla chips. Next time, though, I will drain the corn because my chili was a little more like a chunky soup, and I like a thicker chili. I will also try using fresh garlic and adding some cayenne & green chili peppers as I do prefer a little more spice to my chili.

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Reviewer:

kalex

Reviewed: Jan. 21, 2013

Absolutely fabulous! Low Calorie too!

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Reviewer:

beth becker

Reviewed: Jan. 19, 2013

Delicious recipe! It has wonderful chili flavors and a touch of sweetness. Super easy because there's no chopping involved, just threw everything in the crockpot and set it on low for 8 hrs. Instead of pinto beans, I added a can of black beans and a half can of great northern beans drained. As others have suggested, i added a can of Rotel original diced tomatoes with green chillies. Halved the cumin because my Pace chunky picante sauce was already medium spice, didn't want it overly spicy. Added 3/4 cup chicken broth for more liquid. Turned out a perfect consistency (other reviewers have noted it comes out thick). Oh and just 3 chicken breasts were plenty.

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Reviewer:

lk_mn

Reviewed: Jan. 18, 2013

We really enjoyed this. I had leftover chicken so I made this stovetop and substituted northern beans for pinto. I still just put everything in at once, heated through and then let simmer on low for an hour or so. I used homemade salsa verde. Servings are always so varied on recipes like this but this one was dead on for us.

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Reviewer:

linda2d

Cooking Level: Intermediate

Reviewed: Jan. 15, 2013

After 4 hours in the crockpot on low, the salsa was dried out. I was glad I did not do as instructed and leave it in overnight. I added a can of diced tomatoes and some chicken broth to moisten. The flavor was just okay. I've found better chicken chili recipes with more flavor.

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