Reviewed: May 18, 2013

I cooked this in my tagine at 275 for three hours. Thank you to the reviewer that suggested the salt elimination. The lower sodium makes a huge difference in whether or not the dish is too salty. I also added roasted red peppers to mine for taste. The recipe is so simple and yummy but really low in fat. It's a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

csgtdw

Cooking Level: Expert

Reviewed: May 16, 2013

Very good! I don't know if the lime flavor came across very boldly for me but it was a nice, subtle flavor and we used it to make nachos. Family loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AlohaGirl72

Cooking Level: Intermediate

Home Town: Aloha, Oregon, USA

Living In: Syracuse, Utah, USA

Reviewed: May 7, 2013

Makes a lot! Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Natalie

Reviewed: May 6, 2013

I've made this several times now. So easy, healthy, and delicious. Be sure to drain your chicken before your shred it, otherwise you end up with runny tacos. It's a great base recipe to make early in the week and then use the leftovers for something else later, like enchiladas or chicken tortilla soup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookiesbeforedinner

Reviewed: Apr. 29, 2013

It was delicious, might add more lime and more cilantro next time I make it just to give it more umph.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angie

Reviewed: Apr. 27, 2013

I used a Pineapple Mango Salsa (24oz. instead of 16 oz.) and doubled the cilantro. I took an extra lime and squeezed it onto the chicken. I mixed up the ingredients beforehand and marinated the chicken in the frig for a few hours before cooking. It was really delish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

060598nd

Reviewed: Apr. 21, 2013

It doesn't get any easier and is full of flavor. I had 1.69 lbs of chicken and it was ready in 2.5 hours cooked at medium.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Adrianne

Reviewed: Apr. 18, 2013

My daughter was asking for more before I could make my own plate.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sdavis

Reviewed: Apr. 14, 2013

I love this recipe! It's so easy and tasty, my two favorites :) I have a tiny crock pot, so I just use one chicken breast and eyeball the ingredients. It cooks perfectly in 4 hrs. I've tried different salsas, and in the future I'll probably play with the seasonings too. I use the shredded meat for chicken tacos/burritos; it's delicious, tender and juicy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mukaikubo

Reviewed: Apr. 12, 2013

I really liked this recipe! Made it as written but added a can each of drained/rinsed corn and black beans. The chicken turned out very moist and tasty, and it was so nice to be able to quickly shred the chicken with forks and serve at dinnertime. Will definitely make this one again!

Was this review helpful? [ YES ]
0 users found this review helpful