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.

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

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.

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

Recipe Source: originally from Prudence Pennywise