I have quite the love affair with my crock-pot. My husband has also grown to have a deep affection for this magical appliance. You can chop up a bunch of random things, throw them in together, let it cook all day while you are at work, and VOILA, the results are always incredible! There is nothing better than coming up the stairs in our apartment building and following the fantastic smells to our own door. All with such little effort!
This recipe is another fantastic one from My Kitchen Cafe. FOUR ingredients, that is all it took, all of which we had in our cabinets already. Add some taco extras, and you get a super weeknight meal.
Sweet and Spicy Slow Cooker Tacos
from Prudence Pennywise, by way of My Kitchen Cafe
1 pound boneless, skinless chicken breasts (I used boneless, skinless chicken thighs)
1 (14 oz) can petite diced tomatoes, drained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper (I used 1/2)
Coat the inside of your crockpot with nonstick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours (I cooked on high for 10 hours), or until chicken shreds easily with a fork. (chicken will absorb liquid after it is shredded) Serve in tacos (I served with shredded cheese, fresh tomatoes, and lettuce, all wrapped up in a tortilla- delish!)
