Originally posted here, this meal definitely needed an updated picture. And since I manage to include this meal at least monthly in our menu, I figured it was worth another shout out to any who may be unaware such simple gloriousness exists.
Four ingredients, one slow cooker, eight hours of cooking – and you have tender chicken, swimming in a deliciously sweet and slightly spicy sauce that could be used in a myriad of applications.
We prefer this chicken tucked into flour tortillas and smothered with lettuce, sour cream, cheese and avocados. However, it would also be delicious in a salad, as a filling for burritos (perhaps with some beans thrown in there), or with nachos or tortilla chips.
One Year Ago: Hot Hoagies
Note: leaving the tomatoes undrained makes for a fairly juicy chicken mixture. If you don’t want the finished shredded chicken mixture to be quite as liquidy, slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.
- 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)
- 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 with toppings of choice: lettuce, sour cream, cheese, avocados, etc.
Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.
Recipe Source: originally from Prudence Pennywise