This was surprisingly good. Not a blow-you-away dish, but awfully good considering the simple preparation. Notes: don't skip the lemon zest and wait for the wine to reduce. It's quite allowable for the sauce to be on the salty side, as it will blend perfectly with the bland pork.

Reviewed On: Apr. 16, 2013

This is awfully good for being a simple slow cooker recipe. It makes a LOT of sauce, so you could use substantially more chicken if you wanted. I needed to add extra cocoa powder, chipotle and salt to make it zing. I also rehydrated a dried ancho pepper and threw it into the mix. This made it feel more authentic. After close to 4 hours simmering on low, I took the chicken out and used an immersion blender to mix things better. One last thing: I used boneless chicken thighs so that they wouldn't dry out. They came out SO tender. Yum!

Reviewed On: Mar. 19, 2013

I enjoyed this a lot! I did use about 6 small Persian cucumbers (and cut the seeds out), as they add quite a bit of sweetness. I used plenty of dill and extra lemon. Next time, I will omit the mint leaves, as they seemed unnecessary. This soup became more flavorful 24 hours later.

Reviewed On: Mar. 17, 2013