Sweet & Spicy Slow-Cooker Chicken

1 lb. boneless, skinless chicken breasts

1 (14 oz.) can petite diced tomatoes, undrained

⅓ C. brown sugar

¼ to ½ t. 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 to 6 hours or on low for 8 to 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.)

*Instant Pot: Cook on high pressure for 15 minutes.

Serve in tacos or however your little heart desires.

*Freezable Meal: freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. Reheat over medium-low heat in a saucepan on the stove (or in the microwave).

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