Reviewed: Feb. 5, 2013

I loved this recipe. I used off-the bone chicken thighs and liked how moist the chicken was. The sweet potatoes were a really lovely addition. I cooked on the stove-top, and it turned out great. Definitely will make this again

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Reviewer:

PLee

Cooking Level: Intermediate

Home Town: Huntington, New York, USA

Living In: Mercer Island, Washington, USA

Reviewed: Jan. 27, 2013

This dish is excellent and I will make it again. I modified the recipe as others have and in the following ways; I used a mixture of dark and white meat chicken and left the skin and bone in the dark meat. I doubled the spices and added paprika as well. I added abt 1/4 cup of chicken broth and a bit of corn starch to thicken the broth. I added sliced green olives. Next time I may cut back on the cinnamon a little. Really excellent dish. Give it a try!

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Reviewer:

NEMA2

Reviewed: Jan. 26, 2013

Tastes great and was so easy! I was going to add more vegetables, but it made a pretty full crockpot. I just added some greens to give it some Superfood power. I used *almost* doubled the spices and used chicken things instead of breasts. There was plenty of liquid, so I froze half of it! This was really quite good! We ate it with quinoa and brown rice, although it would be fine alone.

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Reviewer:

Amy Pierce

Reviewed: Jan. 26, 2013

Fantastic! I made this dish just as written (only I used boneless chicken thighs instead of breasts) and it filled my crock-pot to the lid. I didn't touch it for 4 hours and it was perfect! Served over basmati rice, with a nice Black IPA to drink. YUM!

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Reviewer:

algoan

Cooking Level: Intermediate

Home Town: Desoto, Texas, USA

Living In: Beech Grove, Indiana, USA

Reviewed: Jan. 20, 2013

Kids ate only chicken

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Reviewer:

laszlo

Reviewed: Jan. 15, 2013

Sooo good. Tasty and you feel like your eating healthy. I did not use canned tomatoes, instead i diced up two fresh tomatoes, worked perfectly.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Vista, California, USA

Reviewed: Jan. 12, 2013

We really liked this! I used chicken thighs instead of breasts, and also added a cup of chicken broth, although it didn't really need it. Next time, I will mix the diced tomatoes with the spices, and then pour them both in together. I served it over rice, and my 2 year old daughter and I both enjoyed it.

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Reviewer:

CassieFabulous

Reviewed: Jan. 7, 2013

A solid four as written, 4.5 with changes. Added coconut milk, handful of cilantro, hot pepper, chicken stock, and curry powder midway through for more flavor. Still feel something could make this a 5-maybe more tomatoes? Also added celery, green pepper, and squash for more color/health. Used chicken breast meat and turned out moist-done at 5 hour mark cooking at high. Thanks for sharing recipe-will be making again!

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Reviewer:

nanjere1

Cooking Level: Intermediate

Reviewed: Jan. 2, 2013

This was an absolutely amazing dish for the simple fact that my 7-year-old son INHALED it! It was absolutely delicious. I made it without the tumeric because I didn't have any on hand. I cooked the chicken, and then made it in my pressure cooker and cooked it on high for 6 minutes. Turned out perfectly. I served it with rice. It was a huge hit with my family. Will definitely make again!

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Reviewer:

Venabambina

Cooking Level: Intermediate

Reviewed: Jan. 1, 2013

Amazing flavor! As suggested by others, I doubled the spices - definitely had a lot of flavor, wasn't bland at all. The chicken was a tad dry, but there was a lot of liquid in the pot, so I don't think I needed to add in chicken stock like others did, I think I just should have stopped it at 3.5 hours on high instead of 4. Also the potatoes I think would be a bit less mushy. Speaking of potatoes, I had no idea what "large' meant, so I diced and measured about 1 lb 10 oz and it seemed to be a perfect amount. Hope this helps you.

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