Chicken Tacos

Slow Cooker Sweet and Spicy Chicken for Tacos or Soup
By Lindsay Moore

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 with shredded red cabbage mixed with lime and chopped cilantro
Corn tortillas broiled with cheese
sour cream
cilantro dressing


You can make soup with any leftover chicken from this recipe. You'll need:

Leftover shredded chicken and any juices
1 onion, chopped
2 stalks celery, chopped
1/2 red pepper, chopped
1 clove garlic, minced
1 jalepeno, diced fine
2-3 T olive oil
1 box chicken broth
1 t cumin
1 t ground corriander
1 T tomato paste
cilantro and lime to taste, or you can add on top when you serve


Add oil to pan and saute onion, celery, red pepper, garlic and jalepeno until onion is translucent. Add garlic and saute for 30 seconds before adding broth. Add cumin, coriander and tomato paste. Add cilantro and lime juice if desired. You an also add zuchini, squash, carrots or whatever you like. Heat through (and make sure any added vegetables are tender), then serve with tortilla chips, sour cream, cilantro and lime if desired.