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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Monday, September 19, 2011

Sweet and Spicy Slow Cooker Chicken

This is an incredible meal. Four ingredients + Slow Cooker = LOVE!!! This chicken was tender and flavorful and the perfect amount of sweet. We didn't think it was very spicy so if you want spicy I would kick up the spice factor to suit your tastebuds. But this is one for the permanent recipe file. This chicken is wonderful in tortillas with condiments, on a salad or on a bun for a sandwich.

Thanks to Mel's Kitchen Cafe for the picture and recipe which can be found at this site here: http://www.melskitchencafe.com/2010/05/sweet-and-spicy-slow-cooker-chicken-2.html

Sweet and Spicy Slow Cooker Chicken
From Mel’s Kitchen CafĂ©
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*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. Also, Mel nearly always doubles or triples this recipe because it freezes so well.

*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 - with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

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.

*Freezable Meal: Mel freezes the leftovers in a freezer-safe container and lets thaw in the refrigerator overnight before serving the next day. She reheats over medium-low heat in a saucepan on the stove.

Recipe Source: melskitchencafe.com

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