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

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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:

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.

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.

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Recipe Source: originally from Prudence Pennywise