Reviewed: May 8, 2012

I was looking for a healthy slow cooker recipe that did not have any type of cream of whatever soup in it. My revision is only good if you plan to shred the chicken breast. I made this with chicken breast for the sake of being healthy. I used 3 lbs of chicken which was about 6 large breasts. 6 is way too much if you are shredding them. I would only do 3-4 next timing. I did not brown them, just threw them in the bottom of the crock pot after rinsing them. I used a whole small jar of mild Newman's salsa which came out to 1.5 Cups. I did not want to open a new container of chicken broth so I used 1.5 cups of water. I did not have fresh cilantro so I used some dry and pre chopped garlic in the jar. I left out the oil. I cooked on low for about 6-7 hours. After that I pulled the chicken out and shredded it (about hald of it because after shredding 3 breasts I did not want the base to become dry). At this point the base of the sauce was really liquid, but once the shredded chicken is added it comes out perfect! The sweet potatoes were still semi firm and not mushy. This came out great! Will make it again for sure.

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Reviewer:

SOCCERGK

Reviewed: May 5, 2012

I love this recipe. I put it in my pressure cooker and it takes about 45 minutes if I brown the chicken prior to putting in the cooker.

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Reviewer:

littlezeta

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Norman, Oklahoma, USA

Reviewed: Apr. 21, 2012

This is my kids (11,15,18) absolute favorite crock pot meal! Even though one is normally suspicious of cilantro, the other doesn't normally eat sweet potatoes! Try it!

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Reviewer:

ranovice

Reviewed: Mar. 21, 2012

I've had better. Won't make again.

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Reviewer:

sweetsuzie

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Mar. 21, 2012

I wished I had used regular potatoes instead of the sweet ones. We didn'tlike the combination at all. Only the chicken tasted great.

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Reviewer:

Normita

Cooking Level: Intermediate

Home Town: North Miami Beach, Florida, USA

Reviewed: Mar. 12, 2012

This was surprisingly very good. It had a lot of flavor and I like the sweet potatoes. we didn't have all spice so we looked up what was in it and made some. It was a little spicy next time I might use med salsa instead of hot. But then again it was a good hot and I was able to stand it and it didn't overpower the other flavors.

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Reviewer:

lizzie

Reviewed: Mar. 8, 2012

This was fantastic! I used medium salsa instead of hot (as I don't like too much spice). I also added the corn as others did. My husband told me to add this to the rotation for sure.

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Reviewer:

Duckiek

Cooking Level: Intermediate

Home Town: Reading, Massachusetts, USA

Living In: Somerville, Massachusetts, USA

Reviewed: Feb. 29, 2012

One of my favorites. I always add a can of corn to recipe. Serve it over steamed rice, it's a hit every time.

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Reviewer:

kellyannmciver

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 27, 2012

I didn't have allspice so didn't add it and it turned out delicious. I also didn't brown the chicken first and cooked on low for about 8-9 hours. The whole family loved it.

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Reviewer:

Beth Usher

Reviewed: Feb. 24, 2012

This is a winner - exceptionally tasty, easy to make, and good for you. I have made it for family and guests and it has been DEVOURED by everyone. Although I made a few changes to the recipe, I did NOT add additional broth. One of the beauties of slow cooking is that only a tiny amount of liquid is added. The meat and vegetables release their juices during the long, slow cooking and produce an extremely flavorful broth. I think that adding extra broth only dilutes the flavor. I also added 2 or 3 times the amount of fresh cilantro and did NOT brown the cilantro with the chicken, just sprinkled it in the slow cooker. In fact, I did not brown the chicken at all and detected no decrease of flavor. Be sure not to use boneless thighs. The bones add lots of flavor and can easily be removed before serving. At the recommendation of others, I also added a can of drained corn. Because we love it, we used 3 lg. sweet potatoes and both cans of black beans. Cook on slow for 8-10 hours and on high for at least 4 or 5 hours. Do early in the day and allow dish to "rest" for maximum flavor.

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