My husband wants this allll the time! I don't slow cook it--I just use the sauce part of the recipe and bake it in the oven. That sauce is seriously to die for!

Reviewed On: May 29, 2012

This was a great recipe to start with, but I made some modifications: Used a 24-ounce jar of salsa instead of 16. Use a good salsa, not Pace or anything like that. Omitted taco seasoning and instead seasoned chicken with garlic salt, pepper, cumin, oregano, paprika, crushed red pepper, and a teensy bit of cayenne pepper (if you're not into spicy you might want to omit the last two). Added 1/2 green bell pepper and 1/2 onion. Only used half a lime, set the other half aside. Before making the salsa mixture, I poured about 1/2 inch coating of *salsa only* on the bottom, just to wet it, then did up my chicken, then poured the finished salsa mixture on top. Once cooked I sprinkled on more cilantro and the juice from the remaining lime, and served with Spanish rice. This turned out so juicy and good, all those seasonings soaked into that chicken and the chicken was so moist I didn't need a knife! Great recipe.

Reviewed On: May 8, 2012

These taste great! I love salty, so I thought the amount of salt was perfect, but I understand when people say it was too much, so be aware of that. The texture is gooey and rich and they melt in your mouth. The thing is, they are very flat. I even added 1/2 t. extra baking soda hoping that would raise them a bit, but they still came out very thin. Visually, they are quite unattractive. That brought the score down a whole two stars for me because looks are important when it comes to baking, especially for others! So basically, this is one of those cases in cooking where it's not pretty, but it still tastes awesome!

Reviewed On: Feb. 22, 2012