Sweet and Spicy Chicken Filed under ( crockpot recipes, light recipes, main dishes, meat )

I love the world of food blogging, there are so many great food blogs out there that I could probably spend all day cruising them! I found this gem on mykitchencafe.blogspot.com, who in turn found it on prudencepennywise.blogspot.com. It was a great find at a time when I had no dinner plans and no ambition to spend time in the kitchen.

This recipe is DELICIOUS and so easy that it almost shouldn't be allowed. It will most definitely become a regular in our house. I added a WW friendly alternative, but either way will be great. I will also add that if you are sensitive to meat that has a sweet flavor, you may want to alter the amount of brown sugar in it, but I personally loved the sweetness. It was wonderful on tacos but I absolutely loved it on a bed of brown rice with a side of steamed peas, ah, slurpalicious! Next time I make this I'm doubling it because I was sad when I ate the rest of the leftovers!

Sweet and Spicy Slow-Cooker Chicken

1 lb. boneless, skinless chicken breasts1

(14 ounce) can petite diced tomatoes, undrained (if you are interested in a really spicy chicken, use Rotelle

1/3 cup brown sugar (use Splenda brown sugar to save calories)

1/4 to 1/2 teaspoon crushed red pepper flakes

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.

1 serving=1/2 cup chicken (when using Splenda)

2 points per serving

If you do put this on rice, 1/2 cup of white or brown rice is 2 pts