5c. Chicken Breast
1 Tbs cumin (or less)
1/2c. brown sugar (or to taste)
4oz can green chiles
6oz (1/2 can) Sprite
Combine ingredients in a slow cooker on low for 5-6 hours. Shred chicken and return to slow cooker for 1 hour. Thicken the juices with cornstarch and water if desired.
Serve with salad, creamy tomatillo dressing, tortilla chips, and lime.