7 Reviews
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dez29 on 10.3.2012
DELICIOUS! I, too, work all day, so I had it on LOW for about 8 hours. not burnt, not dry. I used boneless, skinless chicken breast cutlets, as I didn’t want to buy a jumbo size bag of frozen breasts. I froze the chicken overnight in my freezer, and plopped them in before work. THANK YOU for getting me out of my “same ol’ recipe rut.”
mbcfree on 2.23.2012
I cooked mine on low all day b/c I had to work. It was perfect. I ended up shredding the chicken and putting it back in crockpot. Rolled up in the tortilla it was yummy.
auntie on 1.20.2012
This recipe was really really good. At the most it only needs to cook for 4 hours. I added the cream cheese at the 3.5 hr mark. I only used 4oz of cream cheese instead of the 8oz it recommended in the recipe. This is great by itself but would be even better over a bed of spanish rice.
Becki on 2.21.2011
This recipe was super easy. I made it when I was having company over and it was nice to be able to let the main dish cook away in the crock pot while I prepared the rest of the dinner. I will use half the suggested amount of cream cheese next time because the full 8 oz overwhelmed the taste of the salsa.
There was plenty of sauce leftover and it was delicious to use as a dip for tortilla chips. Yum!
flemel2001 on 10.21.2010
It definitely didn’t need 4 hours (it was a bit dry by then), but I loved the ease of preparation and it was tasty! I think I could have gotten away with 4 ounces of cream cheese.
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troyusmama on 10.17.2010
Fantastic! I love it! And it only took about 3 1/2 hours in my crockpot!
sugarbear on 10.11.2010
Yum! Tried this the other night. Very good.
yardsailor on 8.25.2010
Sounds delish, will have to hide the addition of cream cheese from Hubby though, he hates white food! LOL