Thursday, November 5, 2009

Sweet and Spicy Slow-Cooker Chicken (for tacos)

Pic courtesy of My Kitchen Cafe

This was almost too easy for how delicious it was! I made this last night and I seriously could not stop eating the chicken straight out of the crockpot. The combo of sweet and spicy was Cafe Rio-like.

Sweet and Spicy Slow-Cooker Chicken
adapted from Prudence Pennywise and My Kitchen Cafe

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes
optional: sprinkle of taco seasoning to liking

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.


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