I found that there was too much liquid after cooking for 7.5 hours on low and - like many other readers - the rice was mushy. To be fair, I didn't make this recipe "as-is." I used a 16 oz can of red enchilada sauce. (I thought I had picante but I didn't.) Also, I used one can of Cheddar Cheese soup and one can of Cream of Chicken. I also added a little bit of cumin, a pinch of Adobo seasoning, and a small can of green chiles (drained) because I like spicy Mexican food. Also the chicken seemed a little over-cooked and not as juicy as some of the other slow cooker chicken meals I have tried. Although I didn't have the time, perhaps I could have shredded the chicken when I got home and simmered in a skillet to cook off some of the liquid. The flavor was the one redeeming part of this dish. Not sure if I'll make this one again.
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I found that there was too much liquid after cooking for 7.5 hours on low and - like many...