Reviewed: Sep. 13, 2010

This is definetly more of my husbands kind of dish. I thought it was pretty good. We cut it into tiny pieces add some cheese & put it in a tortilla.

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Reviewer:

pinkchick627

Reviewed: Sep. 10, 2010

I loved this recipe, its a great starter recipe. I put salt, pepper, and chicken seasoning onto my chicken breast. In my pan I layered the bottom with onion and bell pepper. I put my chicken breast on top and poured the salsa (my homemade salsa) on top and cooked. Perfection came out of my oven!

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Reviewer:

Agildner

Reviewed: Aug. 31, 2010

My husband absolutely loved this. It was the day before shopping so i just used what i had. used salsa and fresh pureed tomatoes with some chili powder and garlic and onion. put them all in the crockpot and then shredded the chicken for tacos. DELICIOUS

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Reviewer:

Danielle

Reviewed: Jul. 28, 2010

So juicy and flavorful! I probably used more salsa than recommended, but it was worth it.

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Reviewer:

the hungarian

Reviewed: Jul. 24, 2010

Very good I baked the chicken, with Salsa on top and covered for 60 minutes. I then served it over elbow macaroni with a little cheddar cheese and sour cream on top. It was absolutely fantastic.

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Reviewer:

Lynn

Cooking Level: Beginning

Reviewed: Jul. 24, 2010

Eating this as I type... yummy! I added carrots while it was cooking to oomph up the veggie factor, and some light sour cream towards the end as I like a creamy sauce. Was cooking very large breasts so used a large jar of salsa and had to add a cup of water part way through as a lot of liquid cooked off quickly. And it is DELISH! Served on top of brown rice with guacamole and corn chips on the side. I added a picture to the site.... a nice colourful meal.

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Reviewer:

Moon

Cooking Level: Beginning

Reviewed: May 2, 2010

I used salsa and the chicken was juicy and delicious. I will definitely make this often. However, if using 2 chicken breasts as the recipe states, DO NOT use a LARGE saucepan (as per the recipe directions). My salsa got all dried up and the bottom of the chicken was burnt. This is why I took off a star. If it had said SMALL saucepan, I would have given full marks. I also added grated cheddar cheese on top of the chicken for the last 10-15 minutes and served with sour cream. It was like a quesadilla without the tortilla and this is the way I will continue to make it.

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Reviewer:

JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 27, 2010

DELICIOUS! I was iffy about making this because it sounds too easy to be good. It was great and super easy..even healthy! I cut the chicken into bite sized strips before cooking and served it with corn and cottage cheese. I will be making this on a regular basis from now on!

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Reviewer:

ccdreamy

Reviewed: Mar. 31, 2010

I have been doing this with pork roast in my crockpot for years, but I was looking for a quick filling for corn tortillas for lunch with a gluten-allergic friend. I used three large breasts and two cups of sauce and was a little disappointed that the chicken didn't have much flavor. So I shredded the chicken, added it back to the sauce, and added a bouillon cube dissolved in a little water (which not only added some flavor but also salt, which this needs). Then I stirred in some chopped cilantro (which I also do with the pork in the crockpot). Much better! The next time I'll add the bouillon cube in the beginning and keep the cilantro addition at the end. Over all it was an ultra easy recipe with an decent result as it is.

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