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