As written I give this recipe a 3, but with a few changes I'd give it at least a 4. I like a lot more flavor in meat fillings that just plain roasted turkey, so I cooked a few chicken breasts in the crockpot with some salsa which helped the flavor a lot. To do this, put a bit of jarred salsa on the bottom, frozen breasts over that, and poured a bit more salsa on the top. About 14 oz. salsa total. Cooked on low for 6 hours, and shredded with a fork - the chicken was super moist and tender with a good flavor. I also like a lot more olives than called for in the recipe, so I tripled the amount. I find that the Old El Paso brand (medium spicy) is a national brand that has good flavor and works well in this recipes. For the most authentic taste don't precook the onions - just chop them finely. Definitely serve with shredded (romaine or iceburg) lettuce, chopped tomatoes, sour cream, and avocado slices, if you've got them. It makes SUCH a difference. Thanks for the base recipe!
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