3 lbs. frozen chicken breasts
1 24oz jar salsa
2 cups brown sugar
1. Place the frozen chicken breasts into the slow cooker. Pour half the jar of salsa over the chicken. Sprinkle 1 cup brown sugar on top. Cover and cook on high for 6 hours.
2. Remove the chicken from the slow cooker and discard the liquid. Shred chicken and place back in slow cooker.
3. Cover chicken with remaining salsa and brown sugar. Cook on low 1 hour, then stir the chicken to coat the meat. Cook on low for 1 more hour.
Top with your favorite taco toppings--cheese, lettuce, tomatoes, black beans, etc.
Tips: When my friend made hers she just used equal parts salsa and brown sugar on hers. She didn't do the draining part and adding more salsa and brown sugar. I, however, followed this recipe without draining it. The meat seemed dry after I shred it so I added more brown sugar and salsa. However, it was a little too juicy (dripping all over your hands) when eating the taco. So.....the moral is---follow it exactly or just cook in 1 C salsa and 1 C brown sugar , shred, and return to former juices. Are you thoroughly confused??? If so, leave me a comment :).
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