4-6 Chicken Breasts 1 cup Brown Sugar
1 (14oz) Can Green Enchilada Sauce
1/2 Onion, diced
1 (14oz) Cans El Paso Tomato Sauce
Put all in crockpot high 4 hours or low 6 hours. Shred and leave in sauce. Serve in tacos, enchiladas, salad, quesadillas, etc.
May be frozen!
from Becky
