Sweet, Sweet Chicken

 

This sweet chicken is SO delicious.  Thanks to my mother in law she shared the recipe and boy are we glad!  Sadly this is the only picture mid cooking we got of the batch we made, but let me tell you it is incredible!  You can serve this on a salad (Café Rio style) or with tacos or burritos. 

 

Her original recipe is HERE!  She told us to add a few things while we were preparing that are not listed on that original recipe that I included below.

 

Sweet Chicken Tacos

4 – 6 boneless skinless chicken breasts
1 can green enchilada sauce
2 cans Mexican style tomato sauce
1 can chopped chili peppers-green chilies, drained
1 onion, chopped
1 chopped green or red pepper
1 ½ cup brown sugar

1 jalapeno pepper, chopped

1 Anaheim pepper, chopped (If making for a lot of people include this!)
Sliced mushrooms (optional)

Put chicken in crock pot with a little water. Cook for about 1 to 2 hours until chicken falls apart. Shred chicken. Add enchilada sauce, tomato sauce, onion, pepper and chili peppers and brown sugar. Continue cooking on low for about 6 hours (or on high for about 4 hours).

If it is too runny, cook a little longer with the lid off.

Serve with
Corn or flour tortillas
rice (recipe below)
black beans
grated cheese
lettuce
tomatoes
avocado or guacamole
sour cream
fresh cilantro
salsa
fresh squeezed lime juice

Tomatillo dressing

Rice

2 cup brown or white rice
4 cups chicken broth or water
½ onion chopped
¼ cup butter
1 Tbsp minced garlic

Combine rice, butter, onion and garlic and sauté on medium heat until onions are transparent. Add the water and allow rice to come to a boil. Simmer on low until all liquid is absorbed (about 20 minutes for white rice, 40 minutes for brown rice).