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Mexican Chicken Corn Chowder

Reviewed: Mar. 2, 2015
Great recipe. I love it with tortilla chips. Usually don't have an extra tomato or cilantro around during the winter, but the recipe is great without them too. I usually add a handful of frozen corn to it too. I prefer to sprinkle the cheese on top of the bowl rather than mix it in the pot.
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Keon's Slow Cooker Curry Chicken

Reviewed: Jul. 15, 2014
I thought this was pretty mediocore. I liked the idea of being able to make it in a slow-cooker, but in the end it really didn't save any effort. I actually used more dishes to cook it than I would have had I done my usual method. I didn't like all the soups because it didn't add flavor, just substance. I won't make this again.
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Slow Cooker Santa Fe Chicken

Reviewed: Jul. 4, 2014
This a great and fool proof recipe. I give it full stars as is, but I've also tweaked it a few times and it has turned out well then too (what salsa you use will make a difference in the ultimate outcome). I almost always use three large breast rather than four, unless they are particularly small. Changes I've made that work: pinto beans instead of black, added Cayenne pepper seasoning, frozen corn instead of canned, and/or I've added frozen green and/or red peppers. Homemade corn tortillas is the way to go, but if you don't want to go to the hassle, store-bought flour is good too. After we run out of tortillas, we use tortilla chips to finish it off. Tip: Each time I go to shred the chicken, I look at the mix and think "this is too runny!," but without fail, after I've added back the shredded chicken, added the cream cheese, and let it cook for another 30 minutes - it is fine.
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