This delicious curry came from my sister's college dinner group. I'll type it out with my own notes later
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Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, September 27, 2012
Monday, March 19, 2012
Sweet and Spicy Chicken
This is one of my favorites, and the rest of the family tolerates it pretty well. And it's SO EASY! It's from The Sisters Cafe. I pretty much make it exactly as it says, and I almost always double or triple it and put half in the freezer. I usually use frozen chicken breasts, and regular diced tomatoes, and I don't bother removing the chicken to shred it, I just shred it in the slow-cooker. I've used sugar substitutes, and I could hardly tell the difference. Scott says he can definitely tell the difference. We usually serve it over quinoa.
Sweet and Spicy Slow Cooker Chicken
submitted by Melanie recipe from Prudence Pennywise
*Note: If you don’t want the finished shredded chicken mixture to be quite as “wet”, slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.
*Serves 4
1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)
Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.
* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!
Sweet and Spicy Slow Cooker Chicken
submitted by Melanie recipe from Prudence Pennywise
*Note: If you don’t want the finished shredded chicken mixture to be quite as “wet”, slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.
*Serves 4
1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)
Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.
* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!
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