Sweet and Spicy Chicken Tacos: Day 4 Slow Cooker Chicken Menu

Whew! And that's a wrap! That (unbelievably cheap) whole chicken successfully fed my family for 4 meals! There is just something very satisfying about feeling like you used the whole chicken.

Ok, drum roll please. I am about to introduce you to the easiest recipe you've ever seen...and so, so very delicious.

For Day 4 (and I call it "day 4" because it was the 4th meal made with the chicken, but we didn't eat chicken 4 days in a row. I rationed it over a week, so in case you are thinking "ugh, I just couldn't stomach that chicken so many days in a row!", no need to fear. You can space it out.) we had Sweet and Spicy Chicken Tacos. This recipe actually came at me unexpectedly. I was at a friend's house who made this a few nights ago and it was so delicious that I knew I had to use my already-cooked chicken to complete this, the world's easiest meal ever!

This meal isn't by any means fancy, but it is delicious and super easy and I am giving it 5 stars!So, without further ado, I give you:

Sweet and Spicy Chicken Tacos
(at least, that's what I'm calling them because I have no idea what else to call them!)

Ingredients:
2 Cups (about 1/2 pound - more or less to your liking)
1 Cup brown sugar
2 10 oz cans Enchilada Sauce (I used Mild, but you can use whatever you like)
Fixings for tacos: corn or flour tortillas, cheese, quacamole, sour cream, tomatoes, olives...etc...)

Directions:
Mix the sugar and enchilada sauce together. Place chicken in a slow cooker or a sauce pan large enough to hold all ingredients. Pour sauce over chicken. Stir. Cook on low in a slow cooker for approximately 2 hours or until ready. Alternatively, you can also cook it in a sauce pan for 30 minutes over medium heat as well. Serve according to your taste.
I used this quacamole recipe... mmmmmm!