This sweet and spicy slow cooker chicken is beyond easy; the end result is tender chicken, swimming in a sweet and slightly spicy sauce.

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.

shredded chicken and tomatoes in a white platter with white tortillas on the side

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.

Seriously, tasty.

white rectangular platter with shredded chicken and diced tomatoes

One Year Ago: Hot Hoagies


Sweet and Spicy Slow Cooker Chicken

4.67 stars (3 ratings)


  • 1 pound boneless skinless chicken breasts
  • 1 (14.5-ounce) can petite or regular diced tomatoes, undrained
  • cup brown sugar
  • ¼ teaspoon crushed red pepper flakes (see note)


  • 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.


Red Pepper: add more if you like extra heat – with 1/4 tsp. it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness
Liquid: 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.
Quantity: also, I nearly always double or triple this recipe because it freezes so well.
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.
Serving: 1 Serving, Calories: 233kcal, Carbohydrates: 26g, Protein: 26g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 279mg, Fiber: 2g, Sugar: 22g
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Recipe Source: originally from Prudence Pennywise