This recipe comes from Prudence Pennywise. My family loves Mexican food and we love the recipe I have for Cafe Rio Sweet Pork. So sweet chicken sounded equally tasty. I’m also always up for a good recipe made in my slow cooker. I have to admit, I tasted the chicken after cooking and I probably added about 1/8 of a cup addition brown sugar. I wanted a little more sweetness. I also would do the whole 1/2 teaspoon red pepper flakes next time, I only did the 1/4 teaspoon. After shredding my chicken and putting it back in the juices, it didn’t absorb very much of the juice. It was still pretty soupy. So I mixed 2 tablespoons cornstarch with 2 tablespoons water. I added that to the chicken and turned the crock pot up on high for 30 minutes. That seemed to do the trick. The whole family loved this chicken. I also used a can of petite diced tomatoes that had sweet onion in it. Thanks Prudy!
Slow Cooker Sweet and Spicy Chicken
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
Coat inside of crock pot with no stick cooking spray. Place all ingredients in crock pot. 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.