Crock Pot Bajio Chicken

• 5 chicken breasts
• 12 cup salsa (I used medium heat salsa)
• 1 tablespoon cumin
• 12 cup brown sugar (more or less to taste)
• 1 (4 ounce) can diced green chilies
• 6 ounces Sprite (1/2 can)
• tortilla, chopped tomatoes, sour cream, shredded lettuce, black beans, etc., for serving

1. Combine all ingredients in a crock pot.
2. Cook on low for 5-6 hours.
3. Remove chicken and shred.
4. Return to crock pot and cook 1 more hour.
5. Thicken the juices with a little cornstarch mixed in water, if desired.
6. If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
7. Serve with taco fixings or as suggested in the recipe description.
8. OAMC/Freezer Instructions:
9. Once it is all cooked and shredded, pour into a freezer gallon-sized ziploc bag.
10. Freeze flat.
11. When you are ready to use it, quickly reheat it (either in a crock pot or even a microwave!).
12. It works best if you let it thaw in your fridge for about 24 hours before reheating it.

chicken breasts, salsa, cumin, brown sugar, green chilies, sprite, tortilla

Taken from www.food.com/recipe/crock-pot-bajio-chicken-474527 (may not work)