Reviewed: Sep. 27, 2009

My husband and I had this for the first time tonight! It was wonderful and easy to make. We like our food spicy so we added red pepper flakes and lots of hot sauce. Another suggestion is to use fire-roasted stewed tomatoes. Great dish that we will make again and again!

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Kmcclung

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Reviewed: Feb. 23, 2009

This was ok. All the vegetables including the cilantro was frozen and used yellow peppers instead of green because I didn’t have any. Might be best using fresh vegetables as the recipe called for.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

The chicken was very tender after slow cooking and the cheese mixture becomes very watery. It was good with black beans, rice and some extra cheese on top!

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Tessa

Cooking Level: Intermediate

Home Town: Ford City, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 30, 2007

Very good, very flavorful. I've been looking for a low calorie recipe that was full of flavor and this is it. Like others, I added red onion and jalapeno. I also added just another pinch of the spices. I don't use the slow cooker so I just cooked it in a covered baking dish for 40 min at 350 degrees. Turned out great.

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Riverologist

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Reviewed: Jul. 5, 2007

This was a really great recipe. Cumin is my new favortie spice! I made some red rice and beans with the chicken and it was an outstanding dinner. I skipped the cilantro (do not have it on Guam!) and it was missed, but will still make this again. Thank you, good job.

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Angela

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Andersen Afb, Yigo, Guam

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Reviewed: Jun. 20, 2007

Just wonderful! I did make a few changes however. As some suggested, I added garlic and red pepper flakes, used the measurements as listed for only 2 chicken breasts and served over rice. In addition, I used chunky salsa instead of the diced tomatoes just because that's what I had on hand and I added lime juice to the crockpot (I didn't think that there was enough liquid to cook the chicken - didn't want to chance burning it). The 'juices ' were great on the rice. Very flavorful! It was the best crockpot recipe I have made thus far.

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Julie

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Reviewed: Apr. 22, 2007

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Feb. 12, 2007

PIZZAZZ !! Add half a cup of Heinz Chili sauce, with red & green pepper, and 1/4 cup of ketchup. MEGA flavor and ZIP! Luv, Jenna

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Lisa Marshall

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jan. 9, 2007

I was very dissapointed in the recipe. Very bland, even with added onion and garlic.

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TDCWINK

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Reviewed: May 19, 2006

I cooked this for the BF tonight and he loved it, although I don't know if that's because I let him eat it while watching the Oilers play hockey...but I tasted it, and the chicken was a little dry but the flavours were fabulous! I'd make this for company anyday.

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Meredith

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Reviewed: Apr. 30, 2006

Great favor.

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Rachelle

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 11, 2006

With a few personal changes, I thought that this was one of the best stuffed chicken dishes I have ever tasted. First, I would suggest doubling the stuffing per the number of chicken breasts you are making (if you are making 2 breasts, follow the recipe as is.) I also doubled the tomato, added 1/4 cup red onion, 1/4 cup of diced green chiles, and a 1/2 teaspoon of red chile flakes. To make the chicken extra moist, I glazed the stuffed chickens with a little store-bought taco sauce. Finally, eat the chicken over a little spanish rice and you will be delighted!

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Chicago Chef

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Reviewed: Feb. 12, 2006

Really good. I love cumin so I tried this as soon as I had read it. I cut back on the tomato and added some green chilis (my preference) Topped w/a little extra cheese. Yummy

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CODESBRIDE

Cooking Level: Expert

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Reviewed: Dec. 11, 2005

I served this recipes with spanish rice and black beans. Overall it is a good recipe, but like everyone else I think it needs a little bit more flavor. Next time I'll add garlic. Mine was fine after 3 hours but I had very large chicken breast halves.

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SECONAWAY21

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2005

It was my Sunday to cook and we all know I love Mexican. This looked like a quick and easy recipe and I was making a more complicated appetizer, so I thought I'd try this. Also, been meaning to break out the crock pot now that the snow's here. Doubled the recipe EXCEPT for the cilantro. Added some red pepper flakes and used canned diced toms with jalapenos for a little extra zip (we like it spicy!). I had some trouble rolling the breasts (first time I've done it) but the thin cutlets definitely helped. Wasn't sure if I liked the looks of it when it was cooking, but it tasted great and we enjoyed it served over brown rice. It needs something else... I may throw in some fresh garlic next time or maybe chop up some onions. Also, I think I want to put the mixture through the food processor. I think making the filling into the paste may add in the preparation. Thanks for the recipe -- definitely a great Sunday dinner!

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NancyCz

Cooking Level: Expert

Home Town: Oyster Bay, New York, USA

Living In: Bennington, Vermont, USA

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Reviewed: Dec. 1, 2005

I thought this was a very simple, and very good recipe. I made a couple of changes - #1 - I used boneless skinless chicken thighs and it was done in about 2 hours, not 3. #2 - Since I was in a hurry, I did not make rolls of them, but instead laid the chicken on the bottom of the crockpot and then poured everything on top and just let it cook that way. I didn't give it a 5 because, for me it could have used a bit of a punch, maybe some pepper flakes or something else to spice it up a bit. Overall, very simple, very quick and will make again!

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KASHICAAT

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2005

My husband liked this recipe a lot more than I did. It was good, although it was done cooking in about 2 hrs instead of 3. I followed the recipe exactly, then added some extra cheese in the last 10 minutes. Served it with homemade salsa and chips. One change I will make next time is less cilantro.

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OTTOS2

Cooking Level: Expert

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Reviewed: Sep. 10, 2005

Ok, I am by no means a seasoned chef so perhaps our tragedy was in my lack of experience- not the recipe itself. Obviously then I found this recipe to be a little difficult to follow. (I have just been married 3 months and this was our first burnt meal.) Good luck to anyone else who tries.

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