Sweet and Hot Crock Pot Chicken

This was such a tasty dish... you know it's good when your husband says, "Hey is this Bajio." Better yet it is one of those throw it in the crock pot and run to church meals! The name is a little more exciting than the dish.... it really hasn't got much heat, but it has a nice sweet and sour taste! I served the chicken like tacos with black beans, mexican rice, salsa, ect. But it would be delicious as a salad or just over rice.

Ingredients
1 pound (about 2) boneless, skinless chicken breasts
1 (14z) can petite diced tomatoes, undrained
1/3 cup brown sugar
1 tsp crushed red pepper flakes

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. When tender, shred your chicken and return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce, let heat about 15 more minutes. READY!!!

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Original Recipe: Mel's Kitchen Cafe

Tortilla Soup

Ok Brit this is for you.... but just so you know it is out the order I make up in my mind and it is really throwing me off. haha ok anyway. This is one of my favorite recipes. It is super simple and EVERYONE loves it, I get a lot of requests and compliments. I always make it in the hopes it will last a day or two, but everyone always eats it right up that night. Here you go.
Ingredients

2-3 Boneless Skinless Chicken Breasts
2 (4oz) cans chopped mild green chilies (drained)
3 cloves minced garlic
1 lrg yellow onion diced
2 (15oz) cans petite diced tomatoes including juice
1 cup chicken broth
1 tsp cumin
2-3 limes
1 Can black beans rinsed and drained
1 can or freezer bag of corn
4-6 corn tortillas (corn or flour) cut into 1/4 inch strips
garnish: avocados, Monterey cheese, fresh cilantro.

Place chicken in crock pot. In a medium bowl mix chilies, garlic, onion, tomatoes, chicken broth, cumin, and juice of one lime. Pour over chicken. Cook on high 4 hours, or low 6 hours. (or in my case while you go to church) When meat is fully cooked shred chicken, add extra broth if needed. Add black beans and corn. Continue to cook 10-15 minutes until corn and beans are warm.
Next you can add all your tortihttp://www.blogger.com/post-create.g?blogID=3390096373622891134lla strips to the soup BUT I prefer to add them to each individual bowl because they will get soggy and yucky if you have left overs. Then garnish each bowl, or allow those eating it to have a buffet of sliced avocado, cheese, fresh cilantro and extra limes.

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Original Recipe: Betty Crocker Slow Cooker