Reviewed: Jan. 8, 2011

Great recipe for a cold night and some football! The chicken did not take nearly as long as the recipe called for. I cooked it for around 4 hours, then shredded it and added all the other ingredients. I used frozen corn instead of canned and added a can of chicken broth. Next time I may try using it as burrito filling as some of the other reviews suggested.

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11 users found this review helpful

Reviewer:

tatergirl

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Jan. 8, 2011

I added green chilis, a can of chili ready diced tomatoes, and a little sugar - this recipe is delicious!

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8 users found this review helpful

Reviewer:

EAMCCARR

Living In: Maumelle, Arkansas, USA

Reviewed: Jan. 6, 2011

Five! Five! Super easy, easy to customize and oh so deelish. This is for sure something we'll be having often from now on. Thanks!!

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8 users found this review helpful

Reviewer:

coley

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Jan. 6, 2011

This was very good. I made it just as written so I could give it an accurate review. Very easy. Turned out very thick. I can see it would be easy to adjust according to personal taste.

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10 users found this review helpful

Reviewer:

PESTEE40

Reviewed: Jan. 5, 2011

not sure how to add 1/2 stars--this was SOOO easy and good--I added a 4oz can of green chilies--used about 2 tsps of jarred garlic instead of powder--no corn (didn't have any & not a big fan of corn in chili or burritos)--cooked for about 8 hours, shredded the chicken, added a can of drained & rinsed black beans--cooked for 2-3 more hours--and put in large flour taco shells--added lettuce, onion and whatever toppings we desired--very good--I love easy and good crock pot recipes--thanks for sharing!

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7 users found this review helpful

Reviewer:

tkdgal

Reviewed: Jan. 5, 2011

Added 3/4 to 1 cup chicken broth, 2 cups frozen corn thawed, 1 can pinto beans and 1 can black beans drained, 2 tblsp minced garlic, 1 can tiny diced tomatoes, 1 can diced green chilies. About 45 minutes before done add corn and beans. My husband who has always said my old chili recipe was his favorite raved about this one. Best of all it is low in calories.

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9 users found this review helpful

Reviewer:

Sharlene

Reviewed: Jan. 5, 2011

Delicious but will try a different proportion next time - seemed like it could use more ingredients other than chicken. I used 1.5 chicken breasts instead of 2, black beans instead of pinto, and frozen corn instead of canned. Next time will try the same plus a can of kidney or pinto beans, can of diced tomatoes, can of diced green chilis, and top with sour cream, green onions and sliced black olives. Great as dip, burritos or tacos. Want to try on greens for taco salad, and as enchilada meat. Yum!

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7 users found this review helpful

Reviewer:

heather

Reviewed: Jan. 4, 2011

Good with tortilla chips

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6 users found this review helpful

Reviewer:

Tracey Lloyd

Cooking Level: Intermediate

Home Town: Silver Lake, Ohio, USA

Living In: Stow, Ohio, USA

Reviewed: Jan. 3, 2011

I made this recipe exactly as stated and it turned out great. I did not drain the liquid from the corn or beans and the consistency was perfect. However, there was a lot of chicken so I think you could easily get away with 2 or 3 breasts instead of 4. I am looking forward to trying this with different salsa and bean combinations such as pineapple salsa with black beans. Yum!

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5 users found this review helpful