Sweet and Spicy Slow-Cooker Chickenfrom Prudence Pennywise & mykitchencafe.blogspot.com
1 lb. boneless, skinless chicken breasts (1.89/lb Macey's)
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.
Topping:
Sour Cream (1.00 Smith's)
Tortillas
Tomatoes (.50/lb Rancho)
Lettuce (.50 each Rancho)
Beans (help stretch your meat and add beans)
*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.
Hey Amy - is this mild enough for us wimps over here? How spicy are they?
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