Quick to prepare and tastes delicious! My family loves this one pot dinner. Serve with freshly chopped coriander or parsley and lime wedges on the side.
I thought this recipe had potential, plus it's a slow cooker recipe that doesn't involve a can of cream soup! As written, I give it 3 stars, but with my changes, I think it's a 4 star recipe. I added a handful of fresh cilantro and 1/4 tsp. crushed red pepper for some kick. I used low-sodium chicken broth and then added salt to taste (about 3/4 tsp). I didn't have instant rice, so I added 1 cup regular rice about 1 hour before the chicken was supposed to be done. I then served it with fresh chopped cilantro on top. We loved the rice, but the chicken was DRY. I think chicken thighs would be a much better option for this recipe. The dark meat would stay more moist. I will make this again with my changes and using chicken thighs! - 01 Jul 2010 (Review from Allrecipes US | Canada)
If you want to use regular rice rather than instant, put the rice in for much longer, maybe even at the start. - 10 Aug 2009 (Review from Allrecipes US | Canada)
Easy and delicious recipe. This would also work well with pork. Had frozen, boneless, skinless chicken tenderloins on hand so that is what I used and will use again, they came out tender and moist. It needs more seasoning which I will experiment with the next time I make it. I used brown rice because we cannot have the white. Maybe that took away from the flavor. It took 3 1/2 fresh, squeezed limes to make the 1/3c needed. Will make this often. Thank you Lisa D for a great recipe. - 02 May 2009 (Review from Allrecipes US | Canada)