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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)
Preparation
Step 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. 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 or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.
* This is a great Freezer Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. Just warm up and serve!