Reviewed: May 22, 2012

This is a good recipe. Husband and guest really liked it. I cooked it on high for 4 hours, shredded chicken after 3 hours and turned out fine.

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Reviewer:

heidihh1

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Fridley, Minnesota, USA

Reviewed: May 6, 2012

Such a simple, bare bones recipe yet very flavorful! This is one I'll put right into my 'kids night to cook' folder as it would be dead easy for them to pull off. Yay! I followed the recipe save for using frozen corn and a can of diced green chilies for the Mexican style corn which isn't an item found on my grocery store shelf. I would recommend leaving the salt out until you do a taste test at the end as it likely will end up too salty for you otherwise.

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Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: May 5, 2012

Absolutely delish. I have to say, I didn't look at the instructions prior to getting things together...the day of. Hadn't realized it was a slow cooker recipe and when I realized. I quickly ran decided to use the precooked chicken I had on hand, chunked it up smaller and followed the ingredients and instruction, but just combining the ingredients all together. I did noticed to my own accord, it needed a little more liquid. Now I will say, in the ingredient list, it didn't say whether or not to drain the corn and pinto beans...so I didn't drain. And after cooking for an hour, I realized it did need slightly more liquids, I added a small 4 oz can of tomato sauce with an additional 4 oz of water. I can say, that had I followed through with the directions, I might have had a little more liquid. But since I realize that my pho-barb, I made accomendations to adjust when it was needed. My family loved the recipe very much and can see me making again. This time, to the recipe. ;-) It was really good. TY

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Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Apr. 16, 2012

not so much chili, but when put over nachos or on a tortilla shell, very good.

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Reviewer:

khache

Reviewed: Mar. 30, 2012

I used regular corn. This recipe tastes great and is so easy to do! I took it to a pot luck and folks asked for the recipe.

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Reviewer:

motulip

Reviewed: Mar. 22, 2012

I didnt like this very much, I followed the directions almost exactly except maybe i had 5 chicken breasts..I added a little water, it seemed thick..not much. I added some slap Ya mama cajun seasoning, pepper and a little cayenne. it was very bland! :-( Next time I would double all the seasonings and double the salsa and maybe do some things others suggested

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Reviewer:

DENISELAIRD

Cooking Level: Expert

Home Town: Galliano, Louisiana, USA

Living In: The Woodlands, Texas, USA

Reviewed: Mar. 15, 2012

This was delicious and EASY, I don't have a slow cooker so just used my stove and cooked it all afternoon. My only recommendation is to perhaps try a low sodium salsa as it was just a little too salty at first. I added some boiling water to the mixture about 15 minutes before I was going to serve it and it was fine. The chili is also a great topping for a salad or stuffing for a burrito the next day!

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Reviewer:

JKHislop

Cooking Level: Beginning

Reviewed: Feb. 6, 2012

Very Tasty. I used 1 container of fresh hot salsa, 1/2 jar mild salsa, 1 can of mild green chilis. I cooked everything for 7 hours, shredded the chicken and added a can of rotel, frozen corn, pinto and black beans (cooked from dried beans instead of a can). Then I cooked the chili for another 4 hours. This is very easy.

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Reviewer:

myhomischi

Reviewed: Feb. 5, 2012

I did not find that this chili had much flavor at all. It isn't bad, just kind of lacking. I think it may have something to do with the salsa I used, but am not sure. I'm not sure I'd try it again to find out. I also like chili with a bit more broth, which this does not really have. I might consider making a taco with the meat tomorrow and seeing how that tastes.

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Reviewer:

Jessica

Reviewed: Feb. 3, 2012

Was excellent! I used 2 cans of pinto beans and 1 can of kidney beans and chicken tenders. I cooked it on high for 1 hour and 30 minutes and put it on low for 3 hours. It was great! Thank u for the recipe. An easy 5 star dish!

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