Wonderful recipe. I too utilized the crock-pot for the initial steps as some of the other raters have said. I couldn't find boneless chicken with skin. Since the recipe doesn't say, I assumed skin on for the potential added flavor going into the broth. So I did use 3 rather large chicken breast halves with bone. I also left out the cilantro as I don't care for cilantro and had forgotten the fresh tomato at the store so substituted canned diced tomato. Otherwise, I followed the recipe as listed and, really, it was wonderful. I served it as filling for tacos with some homemade corn tortillas, taco sauce, lettuce and crumbled queso fresco and it was really nice. I had my parents over and it made for a lovely dinner. I had leftovers for lunch today and I think the chicken was even better today. I'll have to try it in some enchiladas and thank you for the comment about freezing well. I freeze a lot of my meals for easy access and it's always nice when a poster gives a heads up on whether the dish will take well to that process. So, wonderful recipe, thank you for sharing! :-)
Made this and froze some. Used with Simply Sour Cream Chicken Enchiladas Simply Sour Cream Chicken Enchiladas - fantastic! Wonderful flavor to be used in any Mexican recipe calling for chicken!
Excellent! I did the crockpot adaptation of this recipe. Forgot the cilantro and got it after I made it...never needed it. A local place makes it nearly identical except they add a little potato and carrot... Makes a lot, be prepared to use or freeze some. It freezes well.
Easy and delicious recipe. Will use again and again!
Absolutely delicious and so flavorful. This is my go-to recipe for shredded chicken, thanks so much for sharing this recipe! I've always had a difficult time attempting to get my breast meat tender and flavorful. The cooking technique perfect as well as the flavor that the spices bring out!
Followed recipe except I didn't have any bell pepper on hand. This was AMAZING. It was a hit with everyone and I will be making it again.
This is a great recipe. I followed the instructions except the marjoram. I used this for enchiladas, a lentil recipe I have and chicken chili. Very versatile.
This is very tasty, and the chicken stays nice and moist. I double or triple the recipe and freeze the shredded chicken in quart-size freezer bags (about 2 cups per bag). Then I have cooked chicken on hand any time I want to make tacos, burritos, enchiladas, etc.
Like most raters, I gave this five stars because it provides a great start. During the broth-making phase, I added chopped celery and 1/2 teaspoon of course black pepper. Unless I'm making soup, I usually puree the broth after I remove the chicken...which is what I did for this recipe. I also only used half of the salt. I did not use the bell pepper (not my favorite taste), but added fresh jalapeño. During a taste test, I added a dash more of ground cumin. The taste testers thought the pepper was "eye-opening" (LOL), but I liked it...so I'm keeping it in this review. I read a review that talked about using canned diced tomatoes. I made the broth almost the same way (with zero salt this time)...then added mexican style diced tomatoes (for those of you with access to the beauty that is HEB). I thought it was better than my first modified version...even though it tamed my black pepper broth. :)
This recipe is so delicious! I thought I was eating at an authentic Mexican restaurant. Thank you for the great recipe!