Sweet and Spicy Chicken Tacos {Crock Pot}

Apparently we're on a mexican food kick in our household these days, and why not when it's all so good?! This easily ranks up there in my top ten easiest and somehow uber-delicious meals. The original recipe calls for 4 ingredients, I add garlic to mine taking it up to a whopping 5. Throw in the fact that you cook it in the crock pot and I'm sold. It's perfect for either a weeknight or company over dish. Love when I find something that's simple and yet still company over worthy!

Sweet and Spicy Chicken Tacos {Crock Pot}

{Slightly adapted from Mels Kitchen Cafe}

2-3 chicken breasts (can be frozen to start)

1 15 oz can petite diced tomatoes

1/3 cup brown sugar

1/4-1/2 t crushed red pepper flakes, I recommend closer to 1/2 t-my kids can handle the heat!

2 cloves garlic, crushed

Corn tortillas

Favorite taco toppings: cheese, tomatoes, avocado, cilantro, salsa, lettuce, etc.

Place chicken in crock pot. Mix tomatoes, brown sugar, red pepper flakes, and garlic together and pour over chicken. Cook on low 7-8 hours or high 5ish. At least 30 minutes before serving, and I prefer and hour or more, remove chicken, shred, and place back in juices. Serve with tortillas and favorite taco toppings.

Note: Other recommended uses could be burrito filling, enchilada filling, nachos, or taco salad of some kind. I think I may have to try my hand as using it as a stand-in for homemade cafe rio salad with tomatillo dressing, yum!

Rotisserie Chicken Tacos

These could also be called Lazy Man Chicken Tacos because using a purchased already cooked rotisserie chicken means you barely have to do anything aside from cutting up a few extra toppings. When I first started making these we ate them on pretty much a weekly basis, they are that quick and delicious! Making this black bean salad and using the uncooked tortillas that you cook yourself for that fresh, homemade flavor really takes them into over-the-top goodness.

Rotisserie Chicken Tacos

1 rotisserie chicken, shredded

Ready to cook flour tortillas (usually found in the refrigerated section by fresh salsas and fresh pasta) or warmed pre-cooked flour tortillas

Chopped grape or regular tomatoes

Grated cheese, we like colby-jack

1 avocado, sliced

Sour cream

Salsa

Black Bean Salad

Extra cilantro, if desired

Shred chicken and, if not already warm, put in a pan with a little chicken broth and a lid to heat through. May add grated cheese to at this point if you like it all melt-y. While chicken is warming, cook tortillas if applicable. When chicken and tortillas are ready, assemble tacos with desired toppings and eat immediately.