Wednesday, January 7, 2009

Crockpot: Sweet & Spicy Chicken Tacos

We had these for dinner last night when some friends came over. These were really easy to make and they tasted so good! Have I mentioned before that I LOVE my crockpot? These were a hit and everyone loved their sweet and spicy flavor, even Emi! Next time, I think I will make Enchiladas with the chicken. You should definitely try this!
Funny note: This picture is of Emi's plate and he LOVES pickles. He eats EVERYTHING with pickles.

Sweet & Spicy Slow-Cooker 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
Approximately 1/4 c. White Cooking Wine**

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. 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 or however your little heart desires.

Since I am serving this as Chicken Tacos you would need the usual things you would put on a taco. Lettuce, Cheese, Tomatoes, Sour Cream, Avocado, Onions... We also made some Mexican rice (courtesy of Rice-a-roni) and put that in there as well. Just use whatever you like.

*I put my chicken breasts in the crockpot frozen because they seem to come out more tender that way.
**If you use frozen chicken breasts, they seem to require more liquid. I like to use White Cooking Wine because it adds a nice flavor. Or you could just use some water.

I also made some Pico de Gallo to go with this. My friend Jessica makes an awesome Pico de Gallo recipe, and while this isn't her recipe, I am hoping that it will be just as good.

Pico de Gallo
1 large tomato, diced
3 tablespoons red onion, finely diced
1 clove garlic, finely chopped
1 jalapeno pepper, seeded and finely diced
1/4 teaspoon salt
1/4 teaspoon cumin
2 tablespoons fresh cilantro, chopped
juice of one lime

Mix ingredients together, cover and refrigerate overnight.

*If you use a food proccessor this recipe is VERY easy.

The pico de gallo wasn't exactly what I was hoping for, but everyone did seem to really like it. I think next time I will add more salt and leave out the cumin altogether. Or maybe I will consult Jessica on what she does. If you do use a food processor, if you like your tomatoes more chunky - be sure to cut them up yourself. :-D

4 comments:

Brooke said...

Mmm, I made this a month or so ago and it was prety tasty. I don't know what it is about crock pot chicken though, I just can't get into the texture. Any thoughts?

AubreyJane said...

Hey Amy, Have you ever used a juicer? I saw an infomercial on one and love the idea of it. So I thought I'd ask you to see if you have ever used one and liked it or not.

Blissful Nikki said...

Thank you so much for joining the Cook it Blog it blog roll hosted by The Gourmet Momma! I can not wait to see what all you create! :)

merielle said...

Yummy! Used the leftover chicken on nachos. Thanks for this!

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