Reviewed: Jan. 2, 2008

I agree, if you are using canned beans, no need for slow cooker, especially for six hours. Whenever we use the slow cooker, we always start with dried beans and add the ingredients we like.

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3 users found this review helpful

Reviewer:

Tready

Home Town: New Orleans, Louisiana, USA

Reviewed: Mar. 31, 2007

Delicious thick chowder. My family loved it. I just stirred in the rice dry with the rest of the ingredients. No need to cook it ahead of time. Wonderful flavors. Don't be worried the tomatoes with green chiles will be too spicy -- it's not and it gives it an awesome boost in flavor. We'll make this again and again. Oh, it does make more than 6 servings. It filled my large crockpot to the very brim.

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4 users found this review helpful

Reviewer:

bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

Reviewed: Jan. 30, 2007

I was really looking forward to making this dish, was waiting for a cold night. Made this yesterday and had for dinner. My husband & myself both loved this. Followed recipe to a T except used black beans and brown rice. This makes a ton too...great for leftovers. Thanks so much for sharing!!

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1 user found this review helpful

Reviewer:

BREN1226

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

Reviewed: May 19, 2005

REALLY GOOD,I ADDED A LITTLE CAJUN SEASONING TO IT,IT REALLY SPICED IT UP..

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9 users found this review helpful

Reviewer:

ANDREAR1

Reviewed: Jan. 3, 2005

A very good crockpot recipe. I replaced the white rice with 2 1/2 cups of cooked brown rice.

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26 users found this review helpful

Reviewer:

GSCHWIETZ

Reviewed: Nov. 22, 2004

If I could give this 4.5 stars I would. This was a good dish and I will be making it again. It makes a ton of food!!!!

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0 users found this review helpful

Reviewer:

MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

Reviewed: Oct. 6, 2004

I also added minced garlic and some creole seasoning because it seemed a little bland.

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Reviewer:

CHERYLS1

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: West Melbourne, Florida, USA

Reviewed: Oct. 4, 2004

I'm afraid I don't see the need for putting this in a slow cooker for 6 hours. Everything is cooked and I would think that a 30 min slow simmer on top of the stove would blend the flavors perfectly.

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53 users found this review helpful

Reviewer:

TTN

Reviewed: Sep. 8, 2004

I've changed the recipe a bit in that I don't cook the rice first, I use hot italian sausage instead of ground sirloin, and instead of diced tomatoes with green chiles I use diced tomatoes with jalepenos, plus sometimes some more for good measure. Way to spicey for me (heat can easily be regulated), but my husband loves it. I make up a big batch and freeze into meal size portions for him to take for lunch. Healthier and cheaper than a meal out! Thanks!

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14 users found this review helpful