Sweet and Spicy Slow Cooker Chicken

Sweet and Spicy Slow Cooker Chicken

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.

What To ServeWe 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.

Seriously, tasty.

P.S. Bloom – a fantastically practical and lovely site – invited me to do a guest post. You can check it out here.

Sweet and Spicy Slow Cooker Chicken

One Year Ago: Hot Hoagies

Sweet and Spicy Slow Cooker Chicken

Yield: Serves 4

Sweet and Spicy Slow Cooker Chicken

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.

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)

Directions

  1. 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.
  2. 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.
  3. Serve in flour tortillas with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

Notes

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.

https://www.melskitchencafe.com/sweet-and-spicy-slow-cooker-chicken-2/

Recipe Source: originally from Prudence Pennywise