I love slow-cooker meals. They are easy, low-maintenance and usually quite delicious. This met all of the above criteria! Sweet and spicy shredded chicken served in flour tortillas with lettuce, cheese, tomatoes and sour cream. The chicken had a perfect balance of flavors – spicy does not mean unbearable, by the way. It was simple heat from crushed red pepper that you could tailor to your liking. I think I ate about five tacos. Seriously. And let me tell you, my pregnant belly does not need five tacos in one sitting – but I threw caution to the wind and ate anyway because I could not stop eating these! The chicken was moist and flavorful and was the perfect solution to a weeknight meal that needed something more than your average, everyday taco. The major bonus was I had enough leftover chicken to use it in a spicy chicken soup recipe the next night, which meant another quick an easy dinner. Love it!
- 1 lb. boneless, skinless chicken breasts
- 1 (14 ounce) can petite diced tomatoes, undrained
- 1/3 cup brown sugar
- 1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)
- Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
- Serve in tacos or however your little heart desires.
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: from Prudence Pennywise