Slow Cooker Bajio Chicken CopyCat

Slow Cooker Bajio Chicken CopyCat

5 chicken breasts

1/2 cup salsa


1 Tbsp cumin


1/2 cup brown sugar (more to taste)


1 4 oz. can diced green chilies


6 oz. Sprite (1/2 can)


Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.


Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
 If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

To freeze-once it is all cooked and shredded, pour into a freezer gallon-sized ziploc bag. Freeze flat. When you are ready to use it, quickly reheat it (either in a crock pot or even a microwave!). (It works best if you let it thaw in your fridge for about 24 hours before reheating it). (Recipe From SixSisstersStuff)