Thursday, November 18, 2010

Slow Cooker Sweet & Spicy Tacos

Recipe adapted from Real Mom Kitchen
Slow Cooker Sweet & Spicy Tacos
Makes 4 servings

1 pound boneless, skinless chicken breasts
5 tbsp light brown sugar
1 14-ounce can petite diced tomatoes, undrained
½ tsp red pepper flakes
8 6” corn tortillas

Coat crock pot with no stick cooking spray, and add all ingredients but tortillas. Cook on high for 4 hours. Shred Chicken with a fork. Season to taste with salt and pepper. Chicken will absorb liquid after it is shredded. Serve in tacos.

Nutritional information for ¼ of recipe including two tortillas: 339 calories, 49 carbs, 1 fat gram and 30 protein grams.

Review: We LOVED these! Definitely making them again – maybe with more chicken? I don’t know – just to make it a bit more filling. Either way – SO good!! Definitely don't eat these if you're expecting "real tacos" - they taste different but I like it! They're also a bit runny so if you prefer less juice consider straining first or using a slotted spoon to serve.

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