Crockpot: Sweet & Spicy Chicken

I pulled out an oldie recipe that I had forgotten about. I used to make this all the time and I believe I got it off  The Sisters Cafe Blog a long time ago (click their link for their full recipe). It was nice to make this recipe again cause I love the flavors in this dish! I also love that you can change up the spices, etc you put in it to your liken’. 😉

Ingredients I had on hand and used: (I doubled this recipe to be able to freeze)

8 chicken breasts

1 large can diced tomatoes & 1 small can tomatoes with chipotle (for something different-could use also Ro-Tel)

1 cup brown sugar

garlic salt to taste

cayenne or crushed red pepper to taste

fresh chopped cilantro

*I dumped in the chicken breasts and then poured all other ingredients (except cilantro) on top in the crockpot and cooked for about 6 hours. When its done, shred the chicken with two forks and combine with the juices. Let simmer until ready to serve.

I added chopped cilantro before serving. We eat it in lettuce cups but it can also be served with rice – which is usually how I serve it up to my kids. It is also good with homemade Chipolte Cilantro Lime Rice or can be eaten with tortillas. The possibilities are endless.

Serving size – 1 cup

Enjoy! 😉


Thai Chicken Curry

All Recipes

  • 2 teaspoons olive oil
  • 1 pound skinless, boneless chicken breast halves – cut into thin strips
  • 1 tablespoon Thai red curry paste
  • 1 cup sliced halved zucchini
  • 1 red bell pepper, seeded and sliced into strips
  • 1/2 cup sliced carrots
  • 1 onion, quartered then halved
  • 1 tablespoon cornstarch
  • 2 (14 ounce) can light coconut milk
  • 2 tablespoons chopped fresh cilantro
  1. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
  2. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Cilantro Lime Chicken

In a rushed effort to figure out a creative way to cook chicken I had thawed tonight, I skimmed through my Pinterest boards and came across this Cilantro Lime Chicken recipe from one of my favorite blogs Deals to Meals.

It was already 5pm (we usually sit down for family dinner around 6pm) so I didn’t have time to marinade the chicken like the recipe called for. So I had to get creative!!  I just mixed all the spices the recipe called for in a small bowl and then mixed in maybe half of the lime juice and olive oil.

I had cut up all the chicken breasts into small chunks and then poured the spice mixture on top of it and just stirred it until it coated all the chicken pieces while I had my pan heating up. Then I dumped all the coated chicken pieces into the hot skillet and cooked for several minutes until cooked through. In another skillet I sautéed some bell pepper strips – would have done onions too but we were all out.

I ate mine on a heated corn tortilla, with a wedge of Chipotle flavored Laughing Cow Cheese, and 1/2 cup of chicken and some bell pepper strips. It was sooo good!!!  I loved the flavor and spices of the chicken and it really changed it up since I’ve been so bored with chicken! 🙂  This was a great recipe to boost the flavors.

You could eat this seasoned chicken so many different ways!  I actually served it to my hubby and kids as chicken quesadillas made out of our favorite Ole’ high fiber tortillas and shredded cheese served with homemade salsa.  Yum! 😉