Name: Sweet and Spicy Crockpot Chicken
Ingredients: 1 pound (about 2) boneless, skinless chicken breasts; 1 (14-ounce) can petite or regular diced tomatoes, undrained; 1/3 cup brown sugar; 1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

Ingredients

Scale

1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

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Instructions

Place the chicken in the bottom of the slow cooker.
In a small bowl, combine the tomatoes, brown sugar and red pepper flakes.
Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours.
Remove the chicken to a cutting board and shred with two forks.
Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste.
Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

*Note: If you don’t want the finished shredded chicken mixture to be quite as “wet”, slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

Ingredients

Instructions

*Note: If you don’t want the finished shredded chicken mixture to be quite as “wet”, slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!