Slow Cooker Bajio Chicken

This is coming from sixsistersstuff.com, and I received some great feedback from this recipe...

The thing that I love most about this chicken is that it is so versatile! I had mine on top of a salad with black beans, avacados and tomatoes; the kids had their chicken in a quesadilla, and my husband ate his on crunchy tortilla shells . . . whatever fits your fancy!

5 chicken breasts ( I used 4)
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) - I actually used Sierra Mist in the freezer meals
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.


*I did a little variation and added a can of black beans and about a can's worth of frozen corn when I shredded the chicken and only cooked it 1/2 hour longer - rather than a whole hour. I did not thicken the juice with corn starch either.

This would be easy to use as a freezer meal! 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)