Wednesday, July 28, 2010

Sweet and Spicy Slow Cooker Chicken

This was a simple recipe that tasted great. Next time I will puree the tomatoes since Jenna doesn't care for chunks of them in her food. I will also add more crushed red pepper. We all liked this.

Sweet and Spicy Slow Cooker Chicken
melskitchencafe.com

*Serves 4

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 )

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.

Note: 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.

*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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