1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained (I used a can of Rotel)
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)
Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
*I used 6 very thin chicken breasts and they only needed to cook on LOW for about 4 hours.