Wednesday, November 19, 2008

Sweet & Spicy Chicken for Tacos

These were so amazingly delicious. My children each had two. And begged for more. Next time I make them, I'm definitely doubling the recipe and freezing what is leftover, if any.

And in lieu of a picture of the food, you get a lovely picture of my stuffing my face with the food. Lucky you!

Sweet and Spicy Slow-Cooker Chicken
from Prudence Pennywise

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.

Personally, I like olives, green onions, lettuce, cheese, and lots of sour cream.

1 comment:

Maria said...

I made it today and Adam liked it so much he bit his own finger :)