I've made this twice now in the crock pot, on low for 6 hrs. I prefer the crockpot to do my cooking for me while I'm at work, but both times there was something I didn't care for about it or something was missing. The second time I added a half of a can of drained petite diced tomatoes and cilantro and that added to the authentic flavor but then I realized that it was the chicken itself that I didn't like. I think cooking it in the crockpot made the chicken kind of mushy and over shredded and gave it a canned chicken texture that I didn't like at all. The texture I think would be good if I added some black beans, corn and rice to try a southwest flavor. The overall flavor was good but I think I'll be better off doing it on the stove like the recipe says just to keep the chicken a little firmer. However after the leftovers dried out a little overnight they did make good chicken quesadillas for lunch.
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I've made this twice now in the crock pot, on low for 6 hrs. I prefer the crockpot to do my...