Thursday, May 13, 2010


I love using my slow cooker! Besides the fact that it easy, convenient, and doesn't put off a lot of heat in the summer, the aroma that penetrates the house all day makes everyone eager for dinner. (Whether they actually eat it once it's on their plate is another story!)
This recipe came from Mel's Kitchen Cafe.
I used the chicken as filling for soft tacos, but it could be eaten plain or served over rice. It ended up a little drier than I would have liked, but an easy remedy would be to add in the tomatoes with ALL their juice. i used 1/4 tsp. chili flakes but could have used more. Even though my family doesn't care for too much spice, I would hardly call this chicken "spicy". I used 3 large chicken breasts and got two meals for 3 adults and 2 kids with a little left over.


2 boneless skinless chicken breasts
1 (14.5 oz) can diced tomatoes (I used diced Western Family brand tomatoes w/ lime juice & cilantro) add all juice for a saucier meat, or drain some juice for a drier meat.
1/3 C. brown sugar
1/4 tsp. red pepper flakes (or more to your liking)
salt & pepper to taste
lime wedges (optional)

Place chicken in bottom of slow cooker. Mix remaining ingredients and pour over chicken. Cook on low for 8-9 hours or high 4-5 hours. Remove chicken from slow cooker and shred using two forks. Return shredded chicken to crock pot and mix with tomato mixture. Warm through. If using for chicken soft tacos, fill soft tortillas with chicken and top with avocado, red or green onion, sour cream, queso fresco (or feta cheese), and squirt of fresh lime

If you double the recipe, you can freeze remaining meat for an easy freezer meal.

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